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A kind of Bacillus thuringiensis strain for biocontrol and use thereof

A technology of Bacillus aureus and bacterial strains, applied in the biological field of volatile antibacterial substances and the prevention and control of loquat postharvest diseases, achieving the effects of short cycle, convenient industrial production and transportation, and strong inhibitory effect

Active Publication Date: 2020-09-11
ZHEJIANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

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

Method used

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  • A kind of Bacillus thuringiensis strain for biocontrol and use thereof
  • A kind of Bacillus thuringiensis strain for biocontrol and use thereof
  • A kind of Bacillus thuringiensis strain for biocontrol and use thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0030] PDA medium: 200g peeled potatoes, 20g glucose, 20g agar, 1L water.

[0031] LB medium: 10g sodium chloride, 10g tryptone, 5g yeast extract, 15g agar, 1L water.

[0032] (1) The in vitro inhibitory effect of the volatile substances of Bacillus thuringiensis BCN10 on the common spoilage bacteria of loquat:

[0033] 1. Bacteria identification method

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PUM

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Abstract

The invention discloses a bacillus thuringiensis strain for biocontrol and its application. The preservation number of Bacillus thuringiensis BCN10 is CGMCC No: 16675. Its fermented liquid has an effective inhibitory effect on the common spoilage fungi (Fusarium oxysporum, Botrytis genus, Trichoderma dark green, Glososporum anthracnose, Penicillium expanses) on the surface of loquat on double-zone plates and loquat fruit; fermentation The volatile substances produced by the liquid have antiseptic application in loquat storage, which can delay the onset time of natural spoilage of loquat and reduce the incidence rate. The volatile antibacterial substances produced by Bacillus thuringiensis (Bacillus thuringiensis) BCN10 can not directly contact the fruit, realize the freshness of the fruit at room temperature, prolong the storage time of the food, and can be used to prepare a kind of antibacterial agent for inhibiting Fusarium oxysporum, grape seat cavity Bacteria, Trichoderma dark viridans, Glucosporum anthracnose, Penicillium expanses and other spoilage bacteria, bio-control preservatives with 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 biological technology field for preventing and treating loquat diseases after harvest. Background technique [0002] Loquat (Eriobotrya japonica Lindl.) is a peculiar fruit in my country's subtropical zone. Its soft and juicy flesh, sweet and sour and delicious, with delicious flavor, is very popular among consumers. However, loquat has a short harvest period and is extremely unstorable. Due to its thin skin, it is easy to be mechanically damaged during harvesting and transportation, causing browning and rot. In addition, loquat is a non-respiratory metamorphic fruit. With the extension of the postharvest time, the acid content decreases sharply, the ratio of sugar to acid is imbalanced, and the flavor quickly fades. When stored at low temperatures, peel and pulp adhesion, difficult to peel, and pulp will appear. It changes from being soft...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12N1/20A23B7/155C12R1/07
CPCA23B7/155C12N1/20C12N1/205C12R2001/075
Inventor 周文文何超男孙亚芳
Owner ZHEJIANG UNIV
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