裸脚菇0612-9提取物对柑橘青、绿霉的抑菌活性及作用机制

为探索裸脚菇0612-9提取物(GSFE)对意大利青霉(Penicillium italicum)和指状青霉(P. digitatum)的抑菌活性和作用机理,本试验采用菌丝生长速率法测定GSFE对意大利青霉和指状青霉的抑菌活性,分析GSFE处理后意大利青霉和指状青霉的菌丝形态、细胞膜通透性和麦角固醇含量变化情况,并通过靶位竞争剂试验探究GSFE的抑菌机理。结果表明,GSFE对意大利青霉和指状青霉的半有效浓度(EC₅₀)值分别为116.76和147.74 μg·mL^-1,最小抑菌浓度(MIC)均为200 μg·mL^-1;经质量浓度为EC₅₀和MIC的GSFE处理后意大利青霉和指状青霉菌丝体均发生严重的皱缩、干瘪,并且胞内呈空泡状结构,细胞质大量减少,胞外相对电导率显著上升,菌体内核酸、可溶性蛋白等胞内物质含量显著降低。这表明意大利青霉和指状青霉细胞膜通透性增加,胞内物质外泄,细胞膜完整性遭到破坏。经浓度为EC₅₀的GSFE处理的意大利青霉和指状青霉菌丝体,其麦角固醇含量均显著降低,分别仅为对照组的17.92%和20.13%。由此可见,GSFE主要通过抑制意大利青霉和指状青霉菌丝体的麦角固醇合成而损伤病原真菌细胞膜的结构和功能。本研究结果为后续开发新型微生物源柑橘采后保鲜剂提供了设计思路。     

不同电子载体对丙酮丁醇发酵的影响研究

通过研究不同浓度的丁酸钠、乙酸钠、中性红及组合添加中性红与弱酸盐等电子载体对菌种ART18发酵木薯粉产丁醇的影响。结果表明,丁酸钠、乙酸钠以及中性红均可提高丁醇产量,其中中性红效果最为显著,当添加量为3.0 g/L时,丁醇产量可达到(11.3±0.23)g/L,较对照组相比提高了51.7%;当组合添加3.0 g/L中性红与3.0g/L丁酸钠时,丁醇和总溶剂产量进一步提升,分别达到了(12.2±0.25)g/L和(17.4±0.18)g/L,较对照组分别提高了64.9%和33.8%,与单独添加丁酸钠和中性红相比,丁醇产量分别提高了32.6%和8.0%。说明组合添加中性红与弱酸盐对丁醇发酵有一定促进作用。     

基于SSR序列的江西省不同生态地区稻瘟病菌遗传多样性分析

为明确江西省稻瘟病菌Magnaporthe oryzae群体遗传结构及其多样性水平,选用13对SSR引物对分离自5个不同生态地理县(市)水稻穗颈瘟标样的稻瘟病菌单孢菌株的全基因组进行PCR扩增,利用最长距离法和POPGENE 32生物学软件对其进行聚类分析和群体遗传多样性分析。结果显示,共分离获得189株稻瘟病菌菌株,13对SSR引物对其均能扩增出1条大小相同且清晰的条带,多态性位点百分率高达100.00%。供试189株稻瘟病菌菌株在相似系数为0.74时可划分为15个遗传宗谱,其中宗谱JXL01包含71株菌株,占总菌株数的37.57%,为优势宗谱;宗谱JXL02、JXL14为亚优势宗谱,分别包含31、26株菌株,占总菌株数的16.40%和13.76%;宗谱JXL03、JXL08、JXL10为次要宗谱,包含10～17株菌株;其它9个宗谱为小宗谱,包含菌株都在5株以下。在群体水平上,来源于不同生态型地区的5个稻瘟病菌群体的Nei’s基因多样性指数为0.375,Shannon信息指数为0.558,具有丰富的遗传多样性,且群体间差异较大;这5个种群基于非加权配对平均法大多聚为一类,种群遗传谱系与地理区域分布呈一定相关性,群体遗传多样性均值为0.373,存在一定的遗传分化,且群体内多样性大于群体间多样性,总遗传变异的64.56%存在于群体内。表明江西省稻瘟病菌群体结构既包含明显的优势宗谱,又存在复杂多变的特异性小宗谱,遗传多样性丰富,且与地理分布有一定的相关性。     

Reduction of phytate content while preserving minerals during whole grain cereal tempe fermentation

The effects of different pretreatments on phytate and mineral contents were investigated in whole grain barley and oat tempe fermented with Rhizopus oligosporus. Different varieties of barley and oats were exposed to pretreatments such as pearling, rolling, moistening, autoclaving and soaking before fermentation. Pearling was the most effective pretreatment for reduction of phytate content for both oats and barley. Nevertheless, mineral contents were reduced, and most likely cell wall rich fractions were also reduced by this process. In the first experiments the phytate content reduction in the oats and barley samples were reduced by 74% (3.3 μmol/g, d.m.) and 89% (1.4 μmol/g, d.m.), respectively. However, to improve iron absorption the phytate levels should not exceed 0.5 μmol/g, and further phytate degradation was necessary. Therefore, in the final experiments barley samples were exposed to an optimised process with prolonged soaking at a higher temperature and the pearling residues were returned before fermentation. When the outer layers of the barley kernels were returned before fermentation the phytate content was successfully reduced by 97% to 0.4 μmol/g (d.m.) and Fe and Zn levels were well preserved.