Antifungal Effect of Bacillus subtilis on Spoilage Microorganisms During Fresh-keeping of Post-harvested Mulberry Fruits
Bacillus subtilis spp.can produce some active substances to inhibit spoilage microorganisms.In addition,it is innoxious to human beings and animals.In view of the said reason,we discussed the feasibility of development of biological fresh-keeping agents on fresh mulberry fruits using a Bacillus subtilis strain isolated from mulberry branches.In vitro antifungal activity of bacterial suspension,fermentation supernatant,and fermentation filtrate of Bacillus subtilis on the main spoilage microorganisms Sclerotinia sclerotiorum GA and Altemaria sp.GE was determined using growth rate method.The results showed that bacterial suspension had the strongest antifungal activity followed by fermentation supernatant.The antifungal activity of fermentation filtrate was the weakest,and the antibacterial activity was in a dose-dependent manner.The highest growth inhibition rate of Bacillus subtilis suspension and fermentation supernatant was 77.88％ and 81.00％ to GA,and 80.61％ and 81.72％ to GE,respectively.Study on the antisepsis and freshness of post-harvested mulberry fruits indicated that Bacillus subtilis suspension had good inhibition effect.After being treated with 3.5 × 105 CFU/mL bacterial suspension and stored at 25 ℃ for 72 h,the rotting rate of fresh mulberry fruits was 58.75％ while it was 88.75％ in control group.The above results indicated that Bacillus subtilis can inhibit the mildew of fresh mulberry fruits,and the change of Bacillus subtilis concentration will influence the preservation effect.
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NSTL
万方数据
维普
