生防菌株洋葱伯克氏菌对草莓果实采后病害控制及安全性评价

摘要

采用自然腐烂法和伤口接种法研究生防菌株洋葱伯克氏菌Burkholderia contaminans(简称B-1),在不同发酵时间、处理方式和处理液对草莓果实采后贮藏的影响,并进行该生防菌的大鼠急性经口毒性实验、家兔皮肤及眼刺激性实验和豚鼠皮肤变态反应(致敏)实验.结果表明:与CK相比,生防菌B-1发酵培养24 h、采后果实浸泡3 min及稀释5倍的发酵液处理草莓果实,其采后腐烂率分别下降了55.04％、46.74％和39.98％,而且发酵原液、稀释5倍发酵液及菌悬液对草莓果实伤口接种灰霉病抑制率达100％.该生防菌的大鼠急性LD5o＞ 5000 mg/kg,皮肤刺激强度和眼刺激积分指数(I.A.O.I)为0,眼刺激平均指数(M.I.O.I)48 h为0,皮肤变态反应(致敏)实验致敏率为0.本研究表明该细菌作为生防菌具有安全性,为该生防菌的生产性应用奠定基础.%The effects of different fermentation times,treatment methods and treatment solutions of the antagonistic bacterium Burkholderia contaminans (be short for B-1) on the postharvest storage of strawberry fruit were studied by natural decay and wound inoculation method.And the safety evaluation of the antagonistic bacterium B-1 including acute oral toxicity test on rats,skin,eyes irritation test on healthy rabbits and dermal allergy reaction on guinea pigs were performed.The results showed that inhibition rate of 24 h culturing,3 min immersing and with dilution five times of the fermented liquid were decreased by 55.04％,46.74％,39.98％ respectively compared with the CK.The inhibition rate of gray mold on strawberry fruit reached 100％ in the treatment of fermentation solution,diluted 5 times fermentation broth and bacterial suspension.The antagonistic bacteria in rats with acute LD50 ＞ 5000 mg/kg.The mean index of skin irritation and eye irritation (I.A.O.I)on rabbits were 0.The mean index of eye irritation(M.I.O.I) were 0 after 48 h.Sensitization rate of skin sensitization(sensitization) test was 0.The result indicated that the bacterium is safe as a biocontrol bacterium.This study laid the foundation for the productive application of the biocontrol bacterium.