Biocontrol Bacillus thuringiensis strain and application thereof

Abstract

The invention discloses a biocontrol Bacillus thuringiensis strain and an application thereof. The collection number of Bacillus thuringiensis BCN10 is CGMCC No: 16675. Fermentation liquor of the Bacillus thuringiensis effectively inhibits common loquat surface putrefying fungi (fusarium oxysporum, botryosphaeria parva, trichoderma aureoviride, colletotrichum gloesporioides and penicillium expansum) on a bi-zone flat plate and a loquat fruit. Volatile substances generated by the fermentation liquor are applied to corrosion resistance in loquat storage, natural putrefaction disease time of theloquat fruit can be delayed, and incidence rate is decreased. Volatile antibacterial substances generated by the Bacillus thuringiensis BCN10 can avoid direct contact with the fruit, the fruit is preserved at normal temperature, food storage time is prolonged, and the strain can be used for preparing a biocontrol preservative which is used for inhibiting the putrefying fungi such as the fusarium oxysporum, the botryosphaeria parva, the trichoderma aureoviride, the colletotrichum gloesporioides and the penicillium expansum and has a wide antibacterial spectrum.

Description

technical field [0001] The invention relates to a class of volatile antibacterial substances produced by Bacillus thuringiensis BCN10 and the biotechnological field of preventing and treating post-harvest loquat diseases. Background technique [0002] Loquat (Eriobotrya japonica Lindl.) is a unique fruit in the subtropical zone of my country. Its pulp is soft and juicy, sweet and sour, and has a beautiful flavor. It is very popular among consumers. However, loquat has a short harvest period and is not resistant to storage. Due to its thin peel, it is easily damaged by machinery during harvesting and transportation, resulting in browning and rot. In addition, loquat is a non-climacteric fruit. With the prolongation of postharvest time, the acid content drops sharply, the sugar-acid ratio is out of balance, and the flavor quickly becomes weak; The phenomenon of quality deterioration from soft and juicy before storage to hard texture, rough and less juicy. Therefore, in order...

AI Technical Summary

Problems solved by technology

However, there are few research reports on the volatile components in the fermentation broth of Bacillus thuringiensis

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