鲜枣采后生防菌株梅奇酵母XY201培养条件的优化

梅奇酵母（Metschnikowia zizyphicola）XY201是从冬枣表面分离筛选的新酵母菌种,对采后冬枣病原菌具有很好的抑制作用。本试验研究了该酵母菌对碳源、氮源和无机盐的利用情况,以及温度、初始pH和接种浓度三个因素对梅奇酵母生物量的影响,优化其培养基配方和培养条件。结果表明,梅奇酵母最大生物量的培养基配方为：2%蔗糖＋2%牛肉蛋白胨＋0.05%磷酸二氢钾＋0.05%硝酸钠;最优培养条件为：培养温度25℃,初始pH 6.0,接种浓度1%;在上述培养条件下进行摇瓶培养,梅奇酵母的最佳培养时间为接种后72 h。

Optimization Design of Cultivation Condition of Fresh Jujube Postharvest Biocontrol Yeast Metschnikowia zizyphicola XY201

Metschnikowia zizyphicola XY201 was a new yeast strain which isolated from the surface of Dongzao jujube, and had good inhibitory effect on pathogenic bacteria of postharvest Dongzao jujube. The article studied the utilization of M. zizyphicola XY201 of carbon source, nitrogen source and inorganic salts, and the effects of temperature, initial pH and inoculum concentration of three factors on the biomass of M. zizyphicola XY201, and optimized the culture medium and culture condition. The results showed that, the formula of culture medium of M. zizyphicola XY201 with the maximum biomass was： 2% sucrose ＋ 2% beef peptone ＋ 0.05% KH2PO4＋ 0.05% NaNO3. The optimal culture conditions were： culture temperature was 25 ℃, the initial pH was 6.0, and the vaccination concentration was 1%. Under these cultivated condition, the optimum incubation time was 72 h after inoculation by shaking culture.