食品与发酵工业 >

2025 , Vol. 51 >Issue 11: 55 - 64

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.040144

研究报告

采后百香果病原菌的分离鉴定及其抑菌剂的抑菌活性初步研究

  • 杨丁招 ,
  • 帅良 ,
  • 汤穗枝 ,
  • 殷菲胧 ,
  • 何妹英 ,
  • 宋慕波 ,
  • 刘纯友 ,
  • 刘云芬
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  • 1(广西科技大学 生物与化学工程学院, 广西 柳州, 545006)
    2(广西康养食品科学与技术重点实验室, 广西 贺州, 542899)
    3(南昌师范学院 化学与食品科学学院, 江西 南昌, 330032)
第一作者:硕士研究生(刘云芬副教授为通信作者,E-mail:yunfenliu05@hzxy.edu.cn)

收稿日期: 2024-06-13

  修回日期: 2024-07-05

  网络出版日期: 2025-06-19

基金资助

广西自然科学基金项目(2023GXNSFBA026112);大学生创新创业训练计划项目(S202411838019,331101446)

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Isolation and identification of passion fruit derived pathogenic bacteria and preliminary study on inhibitory activity of bactericidal agents

  • YANG Dingzhao ,
  • SHUAI Liang ,
  • TANG Suizhi ,
  • YIN Feilong ,
  • HE Meiying ,
  • SONG Mubo ,
  • LIU Chunyou ,
  • LIU Yunfen
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  • 1(College of Biological and Chemical Engineering, Guangxi University of Science and Technology, Liuzhou 545006, China)
    2(Guangxi Key Laboratory of Health Care Food Science and Technology, Hezhou 542899, China)
    3(School of Chemistry and Food Science, Nanchang Normal University, Nanchang 330032, China)

Received date: 2024-06-13

  Revised date: 2024-07-05

  Online published: 2025-06-19

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摘要

为了明确百香果采后病害的致病菌及植物源抑菌剂对主要致病菌的抑菌活性,从而为采后百香果的病害防治提供参考。该实验采用组织分离法,对自然发病的百香果进行病原菌的分离、纯化,通过形态学观察、生物学分析鉴定病原菌,利用菌丝生长速率法筛选对病原菌有抑制效果的抑制剂,进一步探究植酸、柠檬醛、苯乳酸的抑菌毒力及对主要致病菌丙二醛含量、细胞膜完整性、核酸泄漏量、蛋白质泄漏量的影响。结果表明,引起采后百香果病害的病原菌菌属为镰刀菌属、炭疽菌属、链格孢菌属、酵母菌属。根据致病性试验确定尖孢镰刀菌为主要致病菌;植酸、柠檬醛、苯乳酸可以显著抑制尖孢镰刀菌的菌丝生长和孢子萌发,能够破坏细胞膜完整性,其中植酸的半最大效应浓度(concentration for 50% of maximal effect,EC50)为0.082 4%,柠檬醛的EC50为0.293 9 μL/mL,苯乳酸的EC50为2.277 0 g/L,且0.2%植酸、0.8 μL/mL柠檬醛、5 g/L苯乳酸的萌发率仅为14.91%、21.03%、20.32%,碘化丙啶染色率为66.85%、84.73%、84.46%;进一步研究表明,植酸、柠檬醛、苯乳酸处理导致核酸、蛋白质泄漏量显著增加及丙二醛含量增多,且呈现浓度依赖性。研究结果表明植酸、柠檬醛、苯乳酸通过破坏尖孢镰刀菌细胞膜结构,从而影响菌丝正常生长以达到较好的抑菌效果,为其在食品保鲜上的应用提供理论依据。

关键词： 采后百香果; 病原菌鉴定; 抑菌剂; 毒力测定

本文引用格式

杨丁招 , 帅良 , 汤穗枝 , 殷菲胧 , 何妹英 , 宋慕波 , 刘纯友 , 刘云芬 . 采后百香果病原菌的分离鉴定及其抑菌剂的抑菌活性初步研究[J]. 食品与发酵工业, 2025 , 51(11) : 55 -64 . DOI: 10.13995/j.cnki.11-1802/ts.040144

Abstract

This study aimed to clarify the causative organisms of diseases of postharvest passion fruit and the inhibitory activity of plant-derived bacteriostatic agents against the main pathogenic bacteria, providing a reference for the disease control of postharvest passion fruit.This study used the tissue isolation method to isolate and purify the pathogenic bacteria from naturally infected passion fruit, identified the pathogenic bacteria by morphological observation and biological analysis, screened for inhibitors with inhibitory effects on the pathogenic bacteria by using the mycelial growth rate method, and further investigated the inhibitory virulence of phytic acid, citral, and phenyl-lactic acid and their effects on malondialdehyde content, cell membrane integrity, nucleic acid and protein leakage of the primary pathogen.Results showed that the pathogenic bacteria causing postharvest passion fruit diseases were Fusarium, Colletotrichum, Alternaria, and Meyerozyma.Based on the pathogenicity test, Fusarium oxysporum was determined to be the primary pathogen.Phytic acid, citral, and benzyl lactic acid could significantly inhibit the mycelial growth and spore germination of Fusarium oxysporum and be able to destroy the integrity of the cell membrane.The EC50 of phytic acid, citral, and benzyl lactic acid was 0.082 4%, 0.293 9 μL/mL, and 2.277 0 g/L, respectively.The germination rates of 0.2% phytic acid, 0.8 μL/mL citral, and 5 g/L benzyl lactic acid were only 14.91%, 21.03%, and 20.32%, and propidium iodide staining rate was 66.85%, 84.73%, 84.46%.Moreover, studies showed that phytic acid, citral, and phenyl lactic acid treatments significantly increased nucleic acid and protein leakage and malondialdehyde content, with the concentration-dependent.All the above results indicate that phytic acid, citral, and benzyl lactic acid destroy the structure of the cell membrane of F. oxysporum, thus affecting the normal growth of the mycelium to achieve a better bacterial inhibition effect, which provides the theoretical foundation for the application in food preservation.

Key words： postharvest passion fruit; pathogen identification; bacteriostatic agent; toxicity measurement

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