[1]牛贞福,国淑梅,徐金强,等.大蒜提取液对平菇竞争性杂菌的抑制及对平菇生长的促进作用[J].江苏农业学报,2016,(01):73-77.[doi:10.3969/j.issn.1000-4440.2016.01.011 ]
　NIU Zhen-fu,GUO Shu-mei,XU Jin-qiang,et al.Inhibition against competitive microbes of Pleurotus ostreatus by garlic extract and its growth-promoting effects[J].,2016,(01):73-77.[doi:10.3969/j.issn.1000-4440.2016.01.011 ]
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大蒜提取液对平菇竞争性杂菌的抑制及对平菇生长的促进作用()
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江苏农业学报[ISSN:1006-6977/CN:61-1281/TN]

卷:
期数:
2016年01期
页码:
73-77
栏目:
植物保护
出版日期:
2016-01-08

文章信息/Info

Title:
Inhibition against competitive microbes of Pleurotus ostreatus by garlic extract and its growth-promoting effects
作者:
牛贞福; 国淑梅; 徐金强; 温凯; 董仲国; 王辉
（山东农业工程学院，山东济南250100）
Author(s):
NIU Zhen-fu; GUO Shu-mei; XU Jin-qiang; WEN Kai; DONG Zhong-guo; WANG Hui
（Shandong Agriculture and Engineering University， Jinan 250100，China）
关键词:
大蒜提取液; 平菇; 竞争性杂菌; pH值; 产量
Keywords:
garlic extract; Pleurotus ostreatus; competitive microbe; pH value; yield
分类号:
S646.1+4
DOI:
10.3969/j.issn.1000-4440.2016.01.011
文献标志码:
A
摘要:
为减少化学杀菌剂的使用，生产优质安全的食用菌产品，采用抑菌圈法研究了不同提取时间、pH值的大蒜乙酸乙酯提取液对食用菌生产中竞争性细菌、真菌的抑制作用, 利用气相色谱-质谱联用仪测定了加入大蒜提取液的平菇子实体营养成分和大蒜提取液的有效成分。结果显示：提取6 h的大蒜提取液对枯草芽孢杆菌、蕈状芽孢杆菌抑制效果最好；提取 0.5～4.0 h的大蒜提取液对病原真菌抑制效果均较好, 提取 6.0～48.0 h的大蒜提取液对病原真菌抑制效果较差，其中提取6.0 h的大蒜提取液对木霉、根霉的抑制效果最差。当pH值为7或8时，大蒜提取液对枯草芽孢杆菌的抑制效果好于pH9；pH7对蕈状芽孢杆菌、短小芽孢杆菌的抑制效果好于pH8、pH9。不同pH值的大蒜提取液对病原真菌的抑制效果有差异，当pH为8时，对毛霉的抑制效果极显著好于pH7，pH7对木霉的抑制效果显著好于pH9。不同提取时间的大蒜提取液对平菇8105菌丝生长的影响无显著差异；加入不同提取时间的大蒜提取液的平菇菌袋子实体现蕾时间和采菇间隔均比对照缩短；加入提取6.0 h大蒜提取液的菌袋产量最高，比对照增产143.36%；与对照相比，加入提取6.0 h大蒜提取液的平菇子实体蛋白质含量提高了48.46%，脂肪下降了50.00%，膳食纤维增加了116.70%。
Abstract:
In order to reduce the use of chemical fungicides in the production of Pleurotus ostreatus, inhibitory effects of garlic ethyl acetate extract with different pH values and different extraction time on competitive bacteria and fungi were studied by inhibition zone method. To Bacillus subtilis and B. mycoides, garlic ethyl acetate extract exhibited the strongest inhibition after extraction for 6.0 h. To pathogenic fungi, garlic extract showed strong inhibition after extraction for 0.5-4.0 h but poor inhibition after extraction for 6.0-48.0 h, and the inhibitory effects of 6.0-h extracted garlic on Trichoderma spp. and Rhizopus were the worst. For garlic extracts at pH8 and pH7, the inhibitory effects on B. subtilis were better than that at pH9, while for garlic extract at pH7, the inhibitory effects on B. mycoides and B. pumilus were better than those at pH8 and pH9. The inhibitory effects of garlic extracts with different pH values on fungi varied. At pH8, the effect on Mucor was better than that at pH7, which was likewise better than that at pH9 on Trichoderma. Garlic extract with different extraction time did not affect the growth of P. ostreatus 8105 hyphae. Compared with control (no garlic extract), budding time and harvest interval of the fruiting body added with garlic extract were shorter, and the yield was increased by 43.36%. Added with 6.0-h extracted garlic, P. ostreatus fruiting body protein content was raised by 48.46%, fat was decreased by 50.00%, and dietary fiber was increased by 116.70%.

参考文献/References:

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备注/Memo

备注/Memo:
收稿日期：2015-05-23 基金项目：山东省高等学校科技计划项目（J14LF01）；山东省科技发展计划项目（2012GNC11105） 作者简介：牛贞福（1976-），男，山东东阿人，硕士，副教授，从事食药用菌的教学科研工作。（Tel）13287707759;（E-mail）zhenfuniu@163.com
更新日期/Last Update: 2017-05-08