分离引起柑橘腐烂、霉变的微生物及生物防治

摘要

从自然腐烂的柑橘中提取腐败菌,并对其进行分离,研究引起柑橘腐烂、霉变的主要微生物.通过菌落颜色、表面特征和质地等菌体形态的观察,获得初步鉴定的结果:细菌2种(编号A1、A2),分别为葡糖杆菌属和不动杆菌属;霉菌2种(编号B1、B2),分别为青霉菌属和毛霉属;酵母菌1种(编号C),为酵母属的酿酒酵母.用地衣芽孢杆菌SH003试验菌株考察对上述腐败菌的抑制作用,结果表明:地衣芽孢杆菌SH003发酵液对细菌和霉菌具有很好的抑制作用,但是对酵母菌的抑制作用不明显.%Microorganisms caused the rotten of oranges were isolated and identified by colony, color, surface and character. Two species of the bacteria (A1 and A2) were isolated. A, was Gluconobacter-sia and A2 was Acinetobacter. Two species of mould ( B1 and B2) were isolated. B1 was Penicillium and B2 was Mucor. The other specie of yeast ( C ) was Saccharomyces cerevisiae. Bacillus lincheniformis SH003 was used to test the inhibitory effect on putrefactive microorganism. The result showed that the inhibitory effect of bacterium and mildew was evident. But the impact was unconspicuous to Saccharomyces cerevisiae.