Paenibacillus polymyxa strain

A technology of polymyxa spore and strain, which is applied in the field of polymyxa spore strain to achieve the effects of inhibitory activity, significant fresh-keeping effect and outstanding fresh-keeping effect

Active Publication Date: 2017-12-22
DONGGUAN AGRI SCI RES CENT +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, it is common knowledge in the field that inhibiting related pathogens has a positive effect on the preservation of fruits and vegetables, while promoting the activity of POD and PPO enzymes has a negative effect on the preservation of fruits and vegetables. Therefore, Paenibacillus polymyxa has not been used in fruit and vegetable preservation. research and reports

Method used

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  • Paenibacillus polymyxa strain
  • Paenibacillus polymyxa strain
  • Paenibacillus polymyxa strain

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0046] Example 1 Bacterial strain isolation and identification

[0047] 1. The inventor collected the orchard soil of Dongguan Agricultural Science Research Center on August 2, 2011, weighed 10g of the mixed soil samples at each sampling point, and put them into 100mL sterile water (prepared 1:10 soil suspension) And in the Erlenmeyer flask with glass beads, shake it for about 20 minutes to make the soil sample and water fully mix and disperse, this is the original dilution; then use a 1mL sterile pipette to draw 1mL of the diluted soil solution into a 9mL sterile In the test tube of water, use the suction ear ball to blow and suck several times to mix well, this is 10 -1 Dilute the suspension; by analogy, dilute the soil sample gradient to 10 -2 , 10 -3 , 10 -4 , 10 -5 , 10 -6 The soil dilution suspension was repeated 3 times. The prepared dilution was blown and mixed several times, and 10 -2 、10 -4 、10 -6 Use a sterile pipette to draw three gradient dilutions (breat...

Embodiment 2

[0060] Embodiment 2 antibacterial test

[0061] Since anthracnose and litchi downy mildew are the most common diseases of postharvest litchi, anthracnose and litchi downy mildew were selected as pathogenic indicator bacteria in this example to study the antibacterial activity of Paenibacillus polymyxa strain dgnkzx004.

[0062] 1. Preparation of suspension

[0063] Paenibacillus polymyxa ( Paenibacillus polymyxa ) dgnkzx004 glycerol tube cryopreserved strains were inoculated into 20mL improved LB liquid medium at 2% (v / v), and placed in a 32°C incubator for static activation and culture for 20 hours; the activated seed liquid was pressed 5% (v / v) inoculum was transferred to 1000mL improved LB liquid medium, and cultured in a 32°C incubator with shaking for 20 hours; after the fermentation was completed, the fermentation broth was centrifuged at 8000r / min and 4°C for 15min to collect the bacteria. Wash twice with sterile saline, and centrifuge to obtain the desired viable cel...

Embodiment 3

[0079] Example 3 Inhibition of enzyme activity test

[0080] Since polyphenol oxidase (PPO) and peroxidase (POD) are the two most important enzymes in the browning process of litchi, PPO and POD were selected for enzyme activity inhibition test in this experiment.

[0081] 1. Preparation of crude enzyme solution:

[0082] Take 2g of lychee peel, grind it with 0.2M pH6.8 phosphate buffer solution with 5 times the volume to weight ratio plus 0.4g PVP in an ice bath, centrifuge at 9500r / min at 4°C for 15min, collect the supernatant as the crude enzyme solution, and store at 4°C Save for later.

[0083] 2. Determination of POD enzyme activity

[0084] (1) The reaction system includes: 2175 μL pH6.8 phosphate buffer (composed of: disodium hydrogen phosphate and sodium dihydrogen phosphate, prepared by conventional methods), 375 μL 0.08% (volume specific concentration) H 2 o 2 Solution, 325 μL inhibitor, 750 μL 0.05M guaiacol solution, 75 μL the above crude enzyme solution dilut...

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Abstract

The invention relates to the field of biotechnology and discloses a Paenibacillus polymyxa strain dgnkzx004. The strain has been deposited in China Center for Type Culture Collection (CCTCC) on October 21, 2014, and the preservation number is CCTCC M 2014504. The strain not only has a very good inhibitory effect on downy mildew of litchi and / or anthracnose, but also can inhibit the activity of polyphenol oxidase (PPO) and / or peroxidase (POD) of litchi or longan. Therefore, the bacterial strain has very important application value in the preservation of fruits and vegetables such as litchi or longan.

Description

technical field [0001] The invention belongs to the field of biotechnology. More specifically, it concerns a strain of Paenibacillus polymyxa. Background technique [0002] From harvesting to consumption by consumers, a large number of fresh fruits and vegetables are lost every year due to their own respiration and pathogen infection during transportation and storage after harvesting. A survey by the National Agricultural Products Preservation Engineering Technology Research Center found that the current annual loss rate of fruits and vegetables from the field to the dining table in my country is as high as 25-30%, with an annual loss of nearly 80 billion yuan. At the same time, with the improvement of living standards, people have higher and higher requirements for fruits and other foods. Based on the requirements for the color, aroma and taste of fruits, people are increasingly paying attention to food safety and Environmental friendly. Therefore, it is urgent to furthe...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12N1/20A01N3/00A23B7/155C12R1/01
CPCA23B7/155C12N1/20C12N1/205C12R2001/01
Inventor 马锞徐匆范妍胡珊李艳芳胡文锋罗华建罗诗
Owner DONGGUAN AGRI SCI RES CENT
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