丁香提取物对枝孢霉菌的抑菌效果及抑菌机理
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摘要
以壳梭孢菌、青霉菌及枝孢霉菌为靶标菌,检测丁香提取物的抑菌效果,并进一步探究丁香提取物的抑菌机理,结果表明:丁香乙醇提取物对3种真菌的抑制效果较佳,特别是对枝孢霉菌抑菌效果显著,3.125 mg·m L~(-1)丁香乙醇提取物对枝孢霉菌具杀菌作用。与无药物处理的对照组相比,经过1 mg·m L~(-1)的丁香提取物处理的枝孢霉菌表现为:菌丝形态畸形、电导率上升、菌丝可溶性蛋白质含量约为对照组的3倍、菌丝总糖含量下降了87.18%、孢子梗瘦弱纤细,容易倒伏、产孢抑制率为69.31%,推测其抑菌机理是通过破坏枝孢霉菌的细胞膜结构,抑制菌的生长代谢及其繁殖来达到抑菌目的。
The antibacterial effect of the clove extract as experimental materials on the species of Fusicoccum sp.,Penicillium sp.and Cladosporium sp. and its mechanism were investigated in this paper. The results showed that the ethanol extract of the clove showed better inhibition effect on three fungus,of which it had an especially significant inhibition effect on Cladosporium sp.. The clove ethanol extract of 3. 125 mg·m L~(-1) had a bactericidal effect on Cladosporium sp.. Compared with control group without treatment,the behaviors of Cladosporium sp. treated with the clove extract of 1 mg·m L~(-1) were as follows: the morphology of mycelium was abnormal. The electrical conductivity increased and the soluble protein content of mycelium was about three times of that of the control group. The total sugar content of mycelium decreased by 87.18%. Moreover,the spore stalk was thin and slender,and it was easy to fall. In addition,the sporulation inhibition rate reached 69.31%. Therefore,it is speculated that the antibacterial mechanism of clove extract is achieved by destroying the cell membrane structure of the Cladosporium sp. and inhibiting the growth,metabolism,and reproduction of the fungus.
The antibacterial effect of the clove extract as experimental materials on the species of Fusicoccum sp.,Penicillium sp.and Cladosporium sp. and its mechanism were investigated in this paper. The results showed that the ethanol extract of the clove showed better inhibition effect on three fungus,of which it had an especially significant inhibition effect on Cladosporium sp.. The clove ethanol extract of 3. 125 mg·m L~(-1) had a bactericidal effect on Cladosporium sp.. Compared with control group without treatment,the behaviors of Cladosporium sp. treated with the clove extract of 1 mg·m L~(-1) were as follows: the morphology of mycelium was abnormal. The electrical conductivity increased and the soluble protein content of mycelium was about three times of that of the control group. The total sugar content of mycelium decreased by 87.18%. Moreover,the spore stalk was thin and slender,and it was easy to fall. In addition,the sporulation inhibition rate reached 69.31%. Therefore,it is speculated that the antibacterial mechanism of clove extract is achieved by destroying the cell membrane structure of the Cladosporium sp. and inhibiting the growth,metabolism,and reproduction of the fungus.
引文
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[10]钱丽红,陶妍,谢晶.茶多酚对金黄色葡萄球菌和铜绿假单胞菌的抑菌机理[J].微生物学通报,2010,37(11):1 628-1 633.
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[16]周德庆.微生物学教程[M].北京:高等教育出版社,1993.
[17]王琪,赖传雅.广西龙眼真菌性病害种类调查初报[J].广西农业生物科学,2002,21(4):229-234.
[18]YENJIT P,ISSARAKRAISILA M,INTANA W,et al. Fungicidal activity of compounds extracted from the pericarp of Areca catechu,against Colletotrichum gloeosporioides in vitro,and in mango fruit[J]. Postharvest Biology&Technology,2010,55(2):129-132.
[2]JIANG Y,ZHANG Z,JOYCE D C,et al. Postharvest biology and handling of longan fruit(Dimocarpus longan,Lour.)[J].Postharvest Biology&Technology,2002,26(3):241-252.
[3]刘程惠,马涛,胡文忠,等.鲜切苹果腐败霉菌的分离鉴定及致腐力的研究[J].食品工业科技,2016,37(7):131-136.
[4]曾志红,朱新辉,宋洪波.植物提取物对龙眼主要致腐真菌的抑制作用[J].森林与环境学报,2016,36(2):227.
[5]郭松年.丁香提取液对水果防腐保鲜效果研究[D].杨凌:西北农林科技大学,2006:22-42.
[6]江峰.猕猴桃腐败菌的分离鉴定及壳聚糖席夫碱对其抑菌作用研究[D].贵州:贵州医科大学,2016.
[7]石立岩,赵桂华,孟庆兰,等.不同温度、p H值和培养基对杨树梭形溃疡病病原菌生长的影响[J].西部林业科学,2009,38(1):55-59.
[8]魏超,代晓航,郭灵安,等.草莓致腐霉菌的鉴定及其产毒能力研究[J].食品安全质量检测学报,2017,8(5):1 721-1 726.
[9]张丽,李霆格,杨文汉,等.茶树油对2种农业致病菌的抑菌效果[J].热带农业科学,2016,36(3):49-52.
[10]钱丽红,陶妍,谢晶.茶多酚对金黄色葡萄球菌和铜绿假单胞菌的抑菌机理[J].微生物学通报,2010,37(11):1 628-1 633.
[11]曾荣.凤仙透骨草抑菌活性成分、抑菌机理及对柑橘防腐保鲜效果的研究[D].南昌:南昌大学,2012:1-172.
[12]吴方丽.丙烷脒对番茄灰霉病菌的抑菌机理初探[D].咸阳:西北农林科技大学,2008:1-117.
[13]CHINN S. Is methicillin-resistant staphylococcus aureus more virulent than methicillin-susceptible S. aureus? A comparative cohort study of british patients with nosocomial infection and bacteremia[J]. Clinical Infectious Diseases,2003,37(11):1 453-1 460.
[14]KNIGHT G C,NICOL R S,MCMEEKIN T A. Temperature step changes:a novel approach to control biofilms of Streptococcus thermophilus in a pilot plant-scale cheese-milk pasteurisation plant[J]. International Journal of Food Microbiology,2004,93(3):305-318.
[15]GUNDUZ G T,TUNCEL G. Biofilm formation in an ice cream plant[J]. Antonie Van Leeuwenhoek,2006,89(3/4):329-336.
[16]周德庆.微生物学教程[M].北京:高等教育出版社,1993.
[17]王琪,赖传雅.广西龙眼真菌性病害种类调查初报[J].广西农业生物科学,2002,21(4):229-234.
[18]YENJIT P,ISSARAKRAISILA M,INTANA W,et al. Fungicidal activity of compounds extracted from the pericarp of Areca catechu,against Colletotrichum gloeosporioides in vitro,and in mango fruit[J]. Postharvest Biology&Technology,2010,55(2):129-132.