A kind of Maggi mech's yeast and its application

Abstract

The present invention discloses a Maggi Mech's yeast T‑2, the storage number of which is: CGMCC No. 18253, and the application of the Maggi Mech's yeast in sterilization and preservation of fruit. Especially the application of the Maggi Metschniella in inhibiting and killing Botrytis cinerea and / or Alternaria. Fermenting the Maggi Mech's yeast to obtain a fermented liquid, the fermented liquid is used for sterilization and preservation of fruit. Fermenting the Maggi Metchi yeast to obtain its metabolites, which are used for sterilization and preservation of fruit; the metabolites are liquid metabolites or gaseous metabolites. The above-mentioned metabolites can also be used as a fungicide for fruit sterilization and preservation. This technology can not only be used as a fruit fungicide, but also has good safety, low temperature resistance, no side effects, simple operation and strong practicability.

Description

technical field [0001] The invention belongs to the technical field of microorganisms, and in particular relates to a Maggi meki yeast and its application. Background technique [0002] Blueberry (Vaccinium spp.), belonging to Rhododendronaceae, Vaccinium plant, is a perennial small shrub berry fruit tree, originated in North America. my country's blueberry production areas are mainly distributed in Liaoning, Heilongjiang, Jilin, Shandong coastal areas, Yunnan, Guizhou and other regions. Blueberry fruit contains a variety of nutrients, which can not only enhance eyesight and prevent eye fatigue, but also resist oxidation, anti-aging, lower blood pressure, lower cholesterol, etc., so it is called one of the five healthy fruits. In recent years, the scale of blueberry production in my country has gradually expanded. However, blueberries are berry fruits with high water content, thin peel and low hardness. Due to the concentrated picking period, which coincides with the high t...

AI Technical Summary

Problems solved by technology

The main reasons are as follows: 1) The research time of yeast is short and the depth is shallow. Most of the antagonistic yeasts reported in the literature are used to prevent and control the pathogenic bacteria in the wounds of postharvest fruits, rather than directly used on the fruit skin to prevent the invasion of pathogenic bacteria in normal fruits. ; 2) Under actual production conditions, yeast is greatly affected by the external environment, such as humidity, temperature and pH, which will have a great impact on the activity of yeast. Once the activity of yeast decreases, it will not be able to play a role in the disease. 3) Compared with chemical fungicides, the cost of using antagonistic yeasts is relatively high, and there is no stable control effect of chemical fungicides; 4) Yeasts cannot be stored at room temperature for a long time, and their service life is short, and they are not as good as chemical fungicides. Reagents are easy to use

A series of factors have affected the further development and utilization of antagonistic yeasts, and hindered the use of yeasts as fruit preservatives and biocontrol agents in production.

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