Preparation method and use method of bacillus amyloliquefaciens Y-3 biological fresh-keeping agent

A technology of amylolytic spores and biological preservatives, which is applied in the direction of microorganism-based methods, biochemical equipment and methods, and food ingredients as antimicrobial preservation. Antibacterial effect, convenient transportation and storage effect

Pending Publication Date: 2018-05-29
FARM PROD STORAGE & FRESHENING INST SHANXI ACADEMY OF AGRI SCI
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  • Abstract
  • Description
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Problems solved by technology

[0005] Although the physical control, chemical control and biological control of tomato postharvest diseases have been reported, the market application is still based on physical control, low temperature storage and chemical fungicide combined application, and although biological control has been reported, there are many. It focuses on the screening of antagonistic microorganisms and the determination of the activity of the strain itself, but there are few reports on the development and

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  • Preparation method and use method of bacillus amyloliquefaciens Y-3 biological fresh-keeping agent
  • Preparation method and use method of bacillus amyloliquefaciens Y-3 biological fresh-keeping agent
  • Preparation method and use method of bacillus amyloliquefaciens Y-3 biological fresh-keeping agent

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[0028] The technical solutions of the present invention will be clearly and completely described below in conjunction with the embodiments of the present invention. Apparently, the described embodiments are only some of the embodiments of the present invention, not all of them. Based on the embodiments of the present invention, all other embodiments obtained by persons of ordinary skill in the art without creative work, any modifications, equivalent replacements, improvements, etc., shall be included in the protection scope of the present invention Inside.

[0029]A new strain of Bacillus amyloliquefaciens (Bacillus amyloliquefaciens) Y-3, Bacillus amyloliquefaciens (Bacillus amyloliquefaciens) Y-3 has been on May 11, 2017 in the China Committee for Microorganism Culture Collection General Biology Center for patent preservation , the registration number (CGMCC NO.) is: 14113. Its plant disease control properties:

[0030] (1) The fermentation broth of Bacillus amyloliquefaci...

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Abstract

The invention discloses a novel strain Y-3 of bacillus amyloliquefaciens and a preparation method and use method of a bacillus amyloliquefaciens Y-3 biological fresh-keeping agent. The preparation method comprises S1, separating bacillus amyloliquefaciens Y-3, S2, activating antagonistic bacteria, S3, inoculating NB fermentation broth with the antagonistic bacteria and carrying out fermentation until the stress-resistant spore rate of 90% or more, S4, crushing bentonite until fineness of less than or equal to 44 microns and carrying out high temperature and high pressure sterilization, and S5,mixing the NB fermentation broth cultured by the bacillus amyloliquefaciens Y-3, bentonite, PEG8000, a detergent and sodium carboxymethylcellulose, carrying out freeze drying, and carrying out crushing until fineness of less than or equal to 44 microns so that biological fresh-keeping wettable powder is obtained. In use, the bacillus amyloliquefaciens Y-3 biological fresh-keeping agent is dilutedwith water and then is applied to picked tomatoes by spraying or soaking. The bacillus amyloliquefaciens Y-3 biological fresh-keeping agent is easy to use and can be conveniently transported transregionally and stored.

Description

technical field [0001] The present invention relates to the technical field of prevention and control of agricultural diseases and insect pests, in particular to a new strain of Bacillus amyloliquefaciens Y-3 and a new strain of Bacillus amyloliquefaciens Y- 3 The preparation method and application method of the biological preservative. Background technique [0002] Because of its high nutritional value, high yield, and large demand, the planting area of ​​tomato (Tomato) is constantly expanding. However, due to its thin skin and tender meat, it is not resistant to storage and transportation. The causes of rot mainly include physiological pathogenicity and pathogenicity, among which fruit rot caused by pathogenicity is more common. At present, it has been found that postharvest pathogens of tomato mainly include Botrytis spp., Allternana spp., Rhizopus spp., Penicillum spp., Aspergillus Genus (Aspergillus spp.) and Fusarium (Fusarium spp.), etc. [3] Among them, the rot ca...

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Application Information

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IPC IPC(8): A23B7/155C12N1/20C12R1/07
CPCA23B7/155A23V2002/00C12N1/20C12N1/205C12R2001/07A23V2200/10A23V2250/156A23V2250/51088
Inventor 张立新张晓宇高振峰赵佳裴红宾赵迎丽李娜张新宪张则君
Owner FARM PROD STORAGE & FRESHENING INST SHANXI ACADEMY OF AGRI SCI
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