研究报告

膜醭毕赤酵母挥发性物质对灰葡萄孢菌的抑菌活性及组分分析

  • 陈莹莹 ,
  • 张亚敏 ,
  • 郭红莲
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  • (天津科技大学 食品科学与工程学院,天津,300457)
第一作者:硕士研究生(郭红莲副教授为通信作者,E-mail:ghl0628@163.com)

收稿日期: 2022-08-19

  修回日期: 2022-09-21

  网络出版日期: 2023-08-07

基金资助

天津市食品质量与健康重点实验室基金项目(TJS202101);天津科技大学大学生创新训练项目(202210057089)

Antifungal activity of volatile compounds from Pichia membranaefaciens and its component analysis against Botrytis cinerea

  • CHEN Yingying ,
  • ZHANG Yamin ,
  • GUO Honglian
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  • (College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China)

Received date: 2022-08-19

  Revised date: 2022-09-21

  Online published: 2023-08-07

摘要

为探究膜醭毕赤酵母(Pichia membranaefaciens)对采后灰葡萄孢菌的抑菌机制,该研究对其挥发性物质进行了抑菌活性与抑菌机制分析。结果表明,灰葡萄孢菌被挥发性物质熏蒸48 h时,菌丝长势明显受阻,抑制率高达72.41%,其产孢量始终低于空白组(P<0.05)。经熏蒸后72 h,菌丝体细胞膜内核酸、蛋白质的大量外泄(P<0.05)改变了细胞膜的通透性,同时,通过扫描电镜观察到处理过的菌丝表面出现干瘪、皱缩甚至部分菌丝胞内的内容物渗漏。有伤接种实验证明熏蒸处理的番茄果实病斑直径仅为(1.47±0.16) cm,显著低于空白对照组。利用顶空固相微萃取-气质联用法(headspace solid-phase microextraction gas chromatography-mass spectrometry, HS-SPME-GC-MS)分离鉴定到20种挥发性物质,主要组分为醇类(39.26%)、酮类(24.72%)和有机酸类物质(8.51%)。上述结果为研究酵母菌防控采后果蔬腐烂提供了理论依据,为生防菌的安全防腐策略提供新思路。

本文引用格式

陈莹莹 , 张亚敏 , 郭红莲 . 膜醭毕赤酵母挥发性物质对灰葡萄孢菌的抑菌活性及组分分析[J]. 食品与发酵工业, 2023 , 49(13) : 64 -69 . DOI: 10.13995/j.cnki.11-1802/ts.033373

Abstract

In order to investigate the antifungal mechanism of Pichia membranaefaciens to postharvest Botrytis cinerea, the inhibition ability and main components of volatile organic compounds (VOCs) were tested. The result showed that pathogen mycelial growth was inhibited significantly when treated 48 h by VOCs, the inhibition rate reached to 72.41% and the spore production of B. cinerea was always lower than that of the control group (P<0.05). Treated after 72 h, the mycelial permeability of pathogen changed, the nucleic acid and protein leakage, the surface of mycelium wrinkled, intracellular contents leaked out evenly in SEM view. The wounded inoculation test proved that the fumigated tomato fruit spots were only 1.47±0.16 cm in diameter, lower than those of the control group in vitro test. Twenty volatile substances were identified by the headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS) method, and the main components were butanediol (39.26%), butanone (24.72%), and organic acid (8.51%). Above all, VOCs from antagonistic yeast proved the theoretical probability of the application of biological inhibition agent, and provided an alternative strategy to control the diseases of postharvest fruits and vegetables.

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