Microbacterium oxydans NA2 and application thereof

A technology of oxidizing microbacteria and bacterial agents, applied in the field of microorganisms, to achieve the effects of improving storage quality, inhibiting synthesis, and improving food safety

Active Publication Date: 2020-11-27
INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Therefore, how to suppress the content of solanine in potatoes has become a technical problem to

Method used

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  • Microbacterium oxydans NA2 and application thereof
  • Microbacterium oxydans NA2 and application thereof
  • Microbacterium oxydans NA2 and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] In this embodiment, the process for the isolation and purification of endophytes that inhibit the increase of the total solanine content of potato is as follows:

[0030] 1. Material: The potato variety is Atlantic, collected from Dingxi City, Gansu Province;

[0031] 2. Disinfection: The potato tubers are disinfected with ultrapure water ultrasonic treatment for 15 minutes, 0.01% Tween-20 soaking for 1 minute, 3% sodium chlorate soaking for 7 minutes, 2.5% sodium thiosulfate soaking for 9 minutes, 75% alcohol soaking for 3 minutes, and distilled water washing 5 times , Among them, 200μL of the third washing water was applied to the ISP2 plate, and then soaked in 10% sodium bicarbonate for 10 minutes;

[0032] 3. Separation: Cut the potato tubers that have been disinfected on the surface, and take 5mm samples each, air-dry them in an ultra-clean workbench, and evenly place them on 11 separation media added with potato juice, and incubate at 28°C for 3 week;

[0033] 4. Medium:...

Embodiment 2

[0052] In this example, the inhibitory effect of Microbacterium oxydans NA2 on solanine during potato storage is tested, and the specific process is as follows:

[0053] 1. Screening for inhibiting the activity of potato solanine: Use YIM38 medium to shake the bacteria for 48h at 28°C and 200r.min-1 for the selected strains. Select potato samples according to the requirements. After clear drying, the sample group is soaked in the strain fermentation broth for 10 minutes as the experimental group. The negative control is blank YIM38 medium and the sample is soaked for 10 minutes. The positive control group uses the commonly used potato sprouting agent chlorine. Phenylamine (chloropropham, 1-methylethyl-3-chlorophenylcarbamate, CIPC) was applied to potato tubers according to the production dosage (0.01mg CIPC / g Potatoes.). After all the samples were processed, the samples were stored at 28°C under 100% light for 7 days to induce the production of solanine.

[0054] 3. Determine the ...

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Abstract

The invention relates to a microbacterium oxydans NA2 and application thereof. The preservation number of the Microbacterium oxydans NA2 is CGMCC NO. 18777. The Microbacterium oxydans NA2 is a potatoendophyte separated from potatoes, and grows well on a YIM38 solid culture medium. Experiments prove that by inoculating the Microbacterium oxydans NA2 before the potatoes are stored, the increase ofa toxic substance solanine in the potato storage process can be effectively inhibited, and the use safety of the potatoes is remarkably improved. According to themicrobacterium oxydans NA2 , the lossof the potato industry caused by the increase of solanine content is remarkably reduced in a biological control mode, and the microbacterium oxydans NA2 has practical application value in the aspectsof potato planting, storage and the like.

Description

Technical field [0001] The present invention relates to the technical field of microorganisms, in particular to a kind of Microbacterium oxidans NA2 and its application. Background technique [0002] Potato is one of the main food crops at present. It contains a large amount of starch, which can provide the human body with abundant calories. It is also rich in a variety of proteins, amino acids, vitamins and minerals. Due to its low fat content, it is beneficial to inhibit weight gain, Prevent obesity. At present, processed potato products have been continuously developed and utilized, such as 1. potato foods (potato chips, strips, diced, puree, puffed food); 2. potato vermicelli, vermicelli; 3. potato starch; 4. potato powder, etc. . In addition, potatoes are also widely used in textiles, papermaking, chemicals, building materials, medicine and many other fields. [0003] In the process of postharvest storage of potatoes, due to improper storage methods or external damage, it i...

Claims

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Application Information

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IPC IPC(8): C12N1/20A23B7/155C12R1/01
CPCC12N1/20A23B7/155C12R2001/01C12N1/205
Inventor 刘佳萌范蓓王凤忠金诺卢嘉黄亚涛
Owner INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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