Lactobacillus casei controlling bacterial soft rot of vegetables and its application

A technology of Lactobacillus casei and soft rot, which is applied in the field of microorganisms, can solve the problems of weak effect of streptomycin sulfate, etc., and achieve good application potential, high-efficiency growth inhibition, and high safety effects

Active Publication Date: 2019-11-05
SOUTHWEST UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, as resistance emerges and spreads, streptomycin sulfate becomes less effective

Method used

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  • Lactobacillus casei controlling bacterial soft rot of vegetables and its application
  • Lactobacillus casei controlling bacterial soft rot of vegetables and its application
  • Lactobacillus casei controlling bacterial soft rot of vegetables and its application

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] Embodiment 1: Screening and identification of antibacterial lactic acid bacteria

[0032] (1) Isolation of microbial strains

[0033] The pickle water samples were diluted with sterilized saline in a 10-fold dilution gradient. Take 100μL of 10 -2 、10 -3 、10 -4 、10 -5 The diluted kimchi water dilution was spread on the MRS solid medium, and incubated at a constant temperature of 37° C. for 48 hours. A single colony of lactic acid bacteria was picked, and the characteristic colony was further isolated and purified repeatedly by the streak separation method, and the morphological characteristics of each colony were recorded and observed by Gram staining microscope.

[0034] The MRS solid medium is composed of the following components in terms of mass percentage: 2% glucose, 1% peptone, 1% beef extract, 0.5% yeast extract, 0.5% sodium acetate, 0.1% Tween 80, dihydrogen citrate 0.1% of amine, 0.02% of magnesium sulfate, 0.005% of manganese sulfate, 1.5% of agar powder,...

Embodiment 2

[0043] Embodiment 2: the biological antagonistic activity of lactobacillus casei WX322 to carrot soft rot pectin bacillus

[0044] (1) In vitro activity

[0045] Lactobacillus casei WX322 was cultured in MRS liquid medium to OD 600nm = 0.8, use an inoculation loop to streak the bacterial suspension onto the MRS agar plate (2 parallel lines, about 2 cm in length), cultivate at a constant temperature of 37°C for 12h, pour 15mL of LB medium containing 2wt% agar onto the surface of the MRS plate to Cover Lactobacillus casei WX322. Inoculate the activated Pectin Bacillus of carrot soft rot in LB liquid medium, and cultivate it to OD at 37°C and 150rpm 600nm =1, use fresh LB medium to dilute 1000 times, draw 100 μL of bacterial suspension, use a sterile applicator to evenly disperse it on the surface of the aforementioned LB medium poured onto the surface of the MRS plate, and culture it statically at 37°C for 24 hours, Observe the size of the inhibition zone.

[0046] The resul...

Embodiment 3

[0050] Embodiment 3: the antibacterial activity of Lactobacillus casei WX322 metabolite

[0051] (1) Growth curve of Lactobacillus casei WX322

[0052] Pick a single colony of Lactobacillus casei WX322 and inoculate it in 10 mL of MRS liquid medium, culture it overnight at 37°C and 150 rpm, and use it as a seed fungus. The seed bacteria were inoculated into 3L MRS liquid medium with an inoculum amount of 0.1 wt%, and cultured statically at 30°C for 78h. During the culture period, sample 100mL every 6h, measure the pH value of the bacterial suspension, and use a spectrophotometer to measure the OD 600nm absorbance value.

[0053] The result is as Figure 5 As shown, Lactobacillus casei WX322 has a typical growth curve, which is in the lag phase in the first 12h, in the logarithmic growth phase in 18-54h, and enters the stable phase after 54h; in the whole fermentation process, the pH value of the fermented liquid gradually decreases, and finally Stable below pH 4.

[0054]...

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Abstract

The invention discloses Lactobacillus casei WX322 with a preservation number of CGMCC No.17710, a strain and its metabolites have broad-spectrum antibacterial activity, which can exhibit strong antibacterial ability against a variety of Gram-positive and Gram-negative bacteria (including pathogenic and spoilage bacteria), can be used to prepare antibacterial or/and antiseptic products, and can beused in the fields of medical, food and other industry to control bacterial pathogens or spoilage bacteria, can also effectively inhibit the growth of the soft rot pathogen Pectobacterium carotovorum,and can be used to prepare products for controlling bacterial soft rot of vegetables, can control the decay of vegetables caused by Pectobacterium carotovorum before and after harvest, can effectively solve the problem of agricultural residues and environmental pollution caused by pesticide control, has good application potential in the biological control of vegetable bacterial soft rot, and alsoprovides an excellent basic strain for the development of microbial pesticides.

Description

technical field [0001] The invention belongs to the technical field of microbes, and relates to a strain of Lactobacillus casei for controlling vegetable bacterial soft rot and application thereof. Background technique [0002] Soft rot is a destructive disease of vegetables, which exists all over the world and can occur in the process of planting, storage, transportation, and sales. The loss caused by it is more serious than any other bacterial disease, and the post-harvest loss reaches 15-30%. Contaminated vegetables are soft, slimy, water-soaked, and accompanied by a foul smell. Most vegetable soft rot diseases are caused by Erwinia, and Pectobacterium is the main one. Pectin bacillus is one of the top ten bacterial pathogens of plants, among which Pectobacterium carotovorum is the most reported one. Pectinbacterium has a wide range of hosts, including Solanaceae, Cruciferae, Cucurbitaceae, Compositae, Liliaceae and other families (beet, konjac, okra, etc.), and is easy...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/20C12P21/00A01N63/00A01N63/02A01P1/00A23L3/3571C12R1/245
CPCA01N63/00A23L3/3571C12P21/00C12N1/205C12R2001/245
Inventor 易兰花曾凯芳祁腾姚世响阮长晴
Owner SOUTHWEST UNIVERSITY
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