CN105112312B - Tibet rhodotorula mucilaginosa and its application in Shuijing Pear cryopreservation - Google Patents
Tibet rhodotorula mucilaginosa and its application in Shuijing Pear cryopreservation Download PDFInfo
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Abstract
Tibet rhodotorula mucilaginosa and its application in Shuijing Pear cryopreservation.The invention discloses a kind of Tibet rhodotorula mucilaginosa YC1, are rhodotorula mucilaginosa (Rhodotorula mucilaginosa), preserving number is：CGMCC No.10223.Tibet rhodotorula mucilaginosa YC1 can be used for Shuijing Pear low temperature disease control and cryopreservation it is fresh-keeping, it is specific as follows：It is by preserving number：The thalline sterile water dilution of rhodotorula mucilaginosa (Rhodotorula mucilaginosa) activation of CGMCC No.10223, fermented and cultured, gained is prepared into 1.0 × 107~1.0 × 109The bacteria suspension of CFU/ml；Shuijing Pear is soaked in bacteria suspension 1~2 minute, taking-up is dried, and is placed in sealing container, is stored under 3~5 DEG C of refrigerated condition；Resting period was up to 30 days.
Description
Technical field
The present invention relates to postharvest diseases of fruit field of biological control, specifically a kind of Tibet rhodotorula mucilaginosa
(Rhodotorula mucilaginosa) and the strain application and its application method fresh-keeping to Shuijing Pear cryopreservation.
Background technology
Shuijing Pear is also known as big fruit crystal, belongs to Chinese pear, and thin skin meat is white, tender and crisp succulence, sweet and dilitious, full of nutrition, because
And it receives consumer and likes.Shuijing Pear 1991 is by South Korea's selection and breeding from the branch bud mutation of new peak pears, at present in China Midwest,
And there are cultivation in northwest, North China.China is maximum pears producing country in the world, about 17,000,000 tons or so of the operatic circle annual output
(Wang Wenhui etc., 2013), wherein Shuijing Pear occupy sizable ratio, but due to its moisture height, thin skin meat is crisp, is transporting
With easily damaged in storage, easily led to postharvest decay by pathogen infection, cause to damage after adopting serious, influence market confession
It answers, also seriously damages the economic interests of peasant.Currently, the effective measures of control Shuijing Pear postharvest decay are cryopreservation and chemistry
Fungicide is used in combination, but frequent use of chemical bactericide easily makes pathogen develop immunity to drugs, and pesticide residue also results in
Food-safety problem simultaneously poses a threat to human health.Current much researchs are all being dedicated to exploitation safety, and efficiently, nontoxic is new
Type post-harvest fresh-keeping technology (field generation equality, 2011).
In numerous studied possibility substitute the method for chemical bactericide, antagonistic microbe, especially antagonism ferment are utilized
Mother inhibit the biological prevention of post-harvest fruits disease be the current novel postharvest disease control method paid close attention to the most both at home and abroad it
One (Janisiewicz etc., 2002；Sharma R.R. etc., 2009).This is mainly due to saccharomycete and other Biocontrol microorganisms
It compares, there is inheritance stability, antimicrobial spectrum is wide, and potency is high；It is general not generate to people and the harmful metabolite of host plant, safety
Property it is high；And it is low to nutritional requirement, growth is fast；And have to various abiotic stress, adverse circumstance with stronger tolerance, to most of sterilizations
Agent is insensitive, and other can chemically and physically handle compatible equal good characteristics (Jia Liu et al., 2013) with a variety of.
Domestic and international 20 years of researches have been found that tens of primary yeasts show the characteristic with Antagonistic Fungus, wherein with vacation
Silk saccharomyces (Candida), Cryptococcus (Cryptococcus), pichia (Pichia), Rhodotorula
(Rhodotorula), plum Qi Shi saccharomyces (Metschnikowia), Trichosporon (Trichosporon) and (class yeast)
The strain of Aureobasidium (Aureobasidium) research report it is relatively more (Calvo-Garrido etc., 2014；Hongyin
Zhang etc., 2005；Rachid Lahlali etc., 2014；Renping Li et al., 2011).Currently, international had 8
Based on the active post-harvest fruits biological antiseptic preservative product of antagonistic microbe, wherein it is the product based on antagonism yeast to have 7,
It is respectively：Biosave (being based on antagonistic bacterium Pseudomonas syringae Van Hall, the U.S.), Aspire are (based on short of money
Anti- yeast Candida oleophilia isolate I-182, the U.S.), YieldPlus (be based on antagonism yeast
Cryptococcus albidus, South Africa), Shemer (be based on antagonism yeast Metschnikowia fructicola
Kurtzman＆Droby, Israel), BioNext (be based on antagonism yeast Candida oleophilia, Belgium),
Leasaffre International (being based on antagonism yeast Candida oleophilia, France), Abbotsford (are based on
Antagonism yeast Candida saitoana, Canada), Candifruit (be based on antagonism yeast Candida sake, Spain).
But the current country there is no the Related product commercially produced, and is directed to the fresh-keeping low temperature resistant antagonism yeast of cooperation fruit cold storage and protects
Fresh dose is rarely reported, therefore works there is an urgent need to accelerate to reinforce the basic and applied research of China's postharvest biocontrol.
Qinghai-Tibet Platean is known as third place in the world pole, and far from ocean, low latitudes, High aititude has vast territory, with a varied topography, high
Difference variation is extremely greatly different, and unique geographical environment, plateau climate create the kind resource of extremely abundant object and generally have resistance to
The characteristics such as low temperature, UV radiation.Therefore there is feasibility from the novel bacterial strain of Tibet region separation screening.
Foregoing relate to bibliography it is as follows：
1. Wang Wen brightness, Jia Xiaohui, Du Yanmin, the China the operatic circle production of Wang Zhi China with storage present situation, there are the problem of with hair
Exhibition trend [J], fresh-keeping and processing, 2013,13 (5)：1-8.
2. Tian Shiping, Luo Yunbo, Wang Guixi are edited, gardening product postharvest biology is basic [M], 2011, Beijing：Science
Publishing house.
3. Janisiewicz,W.J.,and Korsten,L.Biological control of postharvest
diseases of fruits[J].Annual Review of Phytopathology.2002,40:411–441
(Janisiewicz, W.J., and Korsten, L. biologically controlling postharvest disease of fruit [J] plant pathology school years summarize
.2002,40:411–441)。
4. Sharma R.R.,Singh D.,Singh R.Biological control of postharvest
diseases of fruits and vegetables by microbial antagonists:A review[J]
.Biological Control.2009,50:205-221 (microorganism antagonist fruits and vegetables is adopted after biological control：It is comprehensive
State [J] biological controls .2009,50:205–221).
5. Jia Liu,Yuan Sui,Michael Wisniewski,Samir Droby,Yongsheng
Liu.Review:Utilization of antagonistic yeasts to manage postharvest fungal
diseases of fruit[J].International Journal of Food Microbiology.2013,163:153-
160 (Jia Liu, Yuan Sui, Michael Wisniewski, Samir Droby, Yongsheng Liu. summaries：Antagonism ferment
Mother adopts fruit prevention [J] international food microorganisms .2013,163 of rear fungal disease:153-160).
6. C.Calvo-Garrido,N.Teixidó,J.Roudet,I.J.Usall,
M.Fermaud.Biological control of Botrytis bunch rot in Atlantic climate
vineyards with Candida sake CPA-1and its survival under limiting conditions
of temperature and humidity[J].Biological Control.2014,79:24-35(C.Calvo-
Garrido,N.Teixidó,J.Roudet,I.J.Usall, M.Fermaud. Candida Candida sake CPA-
The prevention of 1 pair of Atlantic Ocean weather vineyard gray mold and its survival ability [J] biologies at temperature and humidity restrictive condition are anti-
Control .2014,79:24-35).
7. Hongyin Zhang,Xiaodong Zheng,Chengxin Fub,Yufang Xi.Postharvest
biological control of gray mold rot of pear with Cryptococcus laurentii[J]
.Postharvest Biology and Technology.2005,35:79-86(Hongyin Zhang,Xiaodong
Ash after Zheng, Chengxin Fub, Yufang Xi. Cryptococcus laurentii Cryptococcus laurentii adopt Shuijing Pear
Biology and technology .2005,35 after biological control [J] of mildew is adopted:79-86).
8. Rachid Lahlali,Younes Hamadi,R.Drider,Coralie Misson,M.El Guilli,
M.Haissam Jijakli.Control of citrus blue mold by the antagonist yeast Pichia
guilliermondii Z1:Compatibility with commercial fruit waxes and putative
mechanisms of action[J].Food Control.2014,45:8-15(Rachid Lahlali,Younes
Hamadi, R.Drider, Coralie Misson, M.El Guilli, M.Haissam Jijakli. Pichia pastoris Pichia
Preventions of the guilliermondii Z1 to Penicillium italicum：It is controlled with fruit wax binding ability and its mechanism of action [J] food
.2014,45:8-15)。
9. Renping Li,Hongyin Zhang,Weimin Liu,Xiaodong Zheng.Biocontrol of
postharvest gray and blue mold decay of apples with Rhodotorula mucilaginosa
and possible mechanisms of action[J].International Journal of Food
Microbiology.2011,146：151–156(Renping Li,Hongyin Zhang,Weimin Liu,Xiaodong
Zheng. biological controls and its effect of the rhodotorula mucilaginosa Rhodotorula mucilaginosa to apple gray mold and penicilliosis
Mechanism [J] international food microorganisms .2011,146：151–156).
Invention content
The technical problem to be solved in the present invention is to provide a kind of Tibet rhodotorula mucilaginosa YC1 and application thereof, the red ferment of Tibet glue
Female YC1 has low temperature tolerant characteristic, can be prepared into the bio-preservative that can prevent Shuijing Pear cryopreservation disease.
In order to solve the above technical problem, the present invention provides a kind of Tibet rhodotorula mucilaginosa YC1, are rhodotorula mucilaginosa
(Rhodotorula mucilaginosa), preserving number is：CGMCC No.10223.
The preservation information of Tibet rhodotorula mucilaginosa YC1 is specific as follows：Preservation title：Rhodotorula mucilaginosa (Rhodotorula
mucilaginosa)；Preserving number is CGMCC No.10223；Depositary institution：China Committee for Culture Collection of Microorganisms is general
Logical microorganism center；Preservation address：Yard 1, BeiChen xi Road, Chaoyang District, Beijing City 3 Institute of Microorganism, Academia Sinica；Preservation
Date：On December 18th, 2014.
The present invention goes back while providing the purposes of above-mentioned Tibet rhodotorula mucilaginosa YC1：Low temperature disease control for Shuijing Pear
It is fresh-keeping with cryopreservation.
The improvement of the purposes of Tibet rhodotorula mucilaginosa YC1 as the present invention：It is by preserving number：The glue of CGMCC No.10223
The thalline sterile water dilution of rhodotorula (Rhodotorula mucilaginosa) activation, fermented and cultured, gained is prepared into 1.0
×107~1.0 × 109The bacteria suspension of CFU/ml；
Shuijing Pear is soaked in bacteria suspension 1~2 minute, taking-up is dried, be placed in sealing container (such as preservative film sealing
Plastic crate) in, store (resting period is at least up to 30 days) under the refrigerated condition of 3~5 DEG C (preferably 4 DEG C).
The present invention goes back while providing a kind of biology insurance agent of prevention Shuijing Pear cryopreservation disease：It is a concentration of 107
~109The cell suspending liquid of Tibet rhodotorula mucilaginosa (Rhodotorula mucilaginosa) YC1 of CFU/ml.
The step of acquisition methods of the Tibet rhodotorula mucilaginosa YC1 of the present invention, is specific as follows：
1) pedotheque, is taken from Chinese Lhasa area, is stored in 4 DEG C.Weighing 1g soil samples, to be added to 100ml sterile
It is dissolved in water, and carries out ten times of dilutions twice respectively, to respectively obtain dilution 10-2、10-3With 10-4The soil liquid again.Point
The 100 μ l soil liquid are not drawn from each soil liquid and are coated on and (think biology in Hangzhou hundred containing the red fungi selective medium of tiger
Technology Co., Ltd., model/code name are BS1128, and trade name is the red culture medium of tiger) tablet on, be inverted in incubator,
26-28 DEG C of constant temperature is cultivated 3-5 days.The different single bacterium colony of cultural characteristic, which is picked out, with oese carries out plate scribing line purifying, microscopy
After being confirmed as yeast, accesses in NYDA medium slants and carry out culture preservation；
2) saccharomycete that inclined-plane preserves, is inoculated into the 250ml triangular flasks equipped with sterilized 50ml NYDB culture mediums
In, at 26-28 DEG C of constant temperature 200 revs/min culture 24 hours after, zymotic fluid is centrifuged under 3500 revs/min and is received after ten minutes
Collect thalline, aseptic water washing thalline is used in combination twice.It is counted with blood counting chamber and adjusts yeast cream concentration to 108
Cells/ml, for use；
From scraping spore at 26-28 DEG C, on the penicillium expansum through PDA culture medium culture 7-14 days and be dissolved in sterile water
In, it is counted using blood counting chamber and adjusts concentration to 1 × 104Spores/ml, for use；
3) it, selects uniform in size, undamaged ripe pear fruit and immerses the tap water containing 0.05% liquor natrii hypochloritis
Middle disinfection about 1 minute, dries after flushing.The wound of 5mm × 3mm is manufactured in fruit equator position with sterilized card punch, first
50 μ l yeast bacterium suspensions are added, wherein with the antagonism yeast Cryptococcus laurentii Cryptococcus to work well
Laurentii (number of patent application CN201010152108.4, culture presevation number are CGMCC NO.3590) is positive control,
After drying, the penicillium expansum spore suspension of 30 μ l is added；The fruit handled well is placed in plastic crate, and is covered fresh-keeping
Film keeps humidity；Fruit is stored at 20 DEG C and 4 DEG C, and corrosion-resistanting fresh-keeping effect of the saccharomycete to pear fruit is observed after 7 days and 30 days.
In screening process, different yeast strains are under the conditions of room temperature and cryopreservation to the control effect of Shuijing Pear penicilliosis
As shown in table 1.
Table 1
Remarks explanation：HY1, LB2, YC1, NM1 are 4 bacterial strains being filtered out during invention.
4) low by what is filtered out, according to isolating saccharomycete under room temperature and low temperature to pear fruit penicilliosis inhibition
The Tibet rhodotorula mucilaginosa YC1 to pear fruit penicilliosis under temperature with apparent inhibition, through China General Microbiological culture presevation
Administrative center (China General Microbiological Culture Collection Center, CGMCC) is accredited as
Rhodotorula mucilaginosa。
The preserving number of Tibet rhodotorula mucilaginosa YC1 is CGMCC No.10223.
Remarks explanation：Culture medium involved in the present invention is (belonging to known technology) specific as follows：
NYDB culture mediums：Beef extract 8g/l；Yeast powder 5g/l；Glucose 10g/l；121 DEG C of sterilizing 20min, for use；
NYDA culture mediums：Beef extract 8g/l；Yeast powder 5g/l；Glucose 10g/l；Agar 20g/l；121 DEG C of sterilizings
20min, for use；
PDA culture medium (potato dextrose medium)：200g peeled potatoes filter after adding boiling 30min, in filtrate
It is added 20g glucose, 20g agar, with distilled water constant volume, until 1000mL, 121 DEG C of sterilizing 20min, for use.
Tibet rhodotorula mucilaginosa (Rhodotorula mucilaginosa) YC1 of the present invention is than common antagonistic yeast Lauren
(number of patent application CN201010152108.4, culture presevation number are CGMCC to Cryptococcus Cryptococcus laurentii
NO.3590) there is more preferable corrosion-resistanting fresh-keeping effect.
In the present invention, by Tibet rhodotorula mucilaginosa (Rhodotorula mucilaginosa) YC1 activation specifically include with
Lower content：By preserved strain on the sterilized inclined-planes NYDA, 28 DEG C of two generations of continuous culture are often 2-3 days for incubation time；
To obtain the saccharomycete of inclined-plane preservation.
Tibet rhodotorula mucilaginosa (Rhodotorula mucilaginosa) YC1 is mainly used for Shuijing Pear and adopts rear cryopreservation mistake
The fruit rot caused by penicillium expansum in journey.Low temperature resistant yeast saccharomyces are filtered out from Soil of Tibet and are applied to fruit
The prevention of cryopreservation disease still belongs to the first time.Tibet yeast saccharomyces under cryogenic, have the penicilliosis of Shuijing Pear preferable
Control effect, and effect is better than the Cryptococcus laurentii that is screened from low altitude area.The method of the present invention is at low cost, peace
It is complete free from environmental pollution, and the microbial resources wide to Tibet provide new utilization ways, help to improve local warp
The development of Ji.In addition, also providing new point of penetration to develop the novel green bio-preservative with stress tolerance.
The present invention makes the low temperature resistant antagonism yeast fruit antistaling agent of exploitation have feasibility.The present invention is realized to the micro- life in Tibet
The utilization of object microorganism resource not only contribute to deeply develop Agriculture in Tibet and the affluent resources of animal husbandry, and can make
Agriculture and animal husbandry industry development diversification forms new growth engines, is conducive to the income for improving tibetan farmers and herdsmen.
Description of the drawings
The specific implementation mode of the present invention is described in further detail below in conjunction with the accompanying drawings.
Fig. 1 is the Phylogenetic Analysis result figure of Tibet yeast saccharomyces；
Fig. 2 be Tibet rhodotorula mucilaginosa Rhodotorula mucilaginosa under cryogenic, to Shuijing Pear penicilliosis
Inhibition figure；
Fig. 3 is Tibet rhodotorula mucilaginosa different disposal liquid to the control effect figure under Shuijing Pear penicilliosis cryopreservation.
Specific implementation mode
Embodiment 1, various concentration Tibet rhodotorula mucilaginosa are to the control effect of Shuijing Pear cryopreservation penicilliosis
Choose the fruit of normal commercial maturity, it is desirable that full mellow and full, appearance is neat, without drying up, have no mechanical damage, is disease-free
Evil.Tested the operatic circle kind is Shuijing Pear (Pyrus pyrifolia Nak.), and picking fruit is in the business maturity period, after picking immediately
It transports laboratory to be handled, or is housed in room temperature (20 DEG C -25 DEG C), in the environment of relative humidity 92-94%, make in 48h
With.
Fruit pretreatment step is：After 0.1% sodium hypochlorite (NaOCl) solution soaking disinfection 1 minute or so, with originally
Water rinses repeatedly, finally dries at room temperature, for use.
Antagonism yeast is Tibet rhodotorula mucilaginosa (Rhodotorula mucilaginosa YC1, CGMCC No.10223),
The saccharomycete (taking 1 ring of oese) that inclined-plane preserves is inoculated in the 250ml conical flasks containing 50ml NYDB culture mediums, it is permanent
Temperature 28 DEG C at 200 revs/min culture for 24 hours, 3500 revs/min centrifugation 10 minutes collect thalline, be used in combination aseptic water washing twice after, use blood
It is respectively 10 that ball count plate, which counts and adjusts yeast cream concentration,6、107、108With 109Cells/ml, for use.
Pathogen is penicillium expansum (Penicillium expansum), scrapes spore after being cultivated 7 days at 28 DEG C, is dissolved in nothing
In bacterium water, is counted with blood cell plate and adjust concentration to 1 × 104Spores/ml, for use.
With the card punch after disinfection 5mm wide × 3mm depths, wound (1 fruit of uniform size are formed at fruit equator position
5 wounds of upper setting)；Then the Tibet rhodotorula mucilaginosa suspension of 50 μ l various concentrations is added in different wounds respectively, waits for
After room temperature is dried, 30 μ l cause of disease bacterium suspensions are added.Humidity is kept with the sealing of PE preservative films after being disposed, is placed at 4 DEG C
Low-temperature preservation.Each processing is made of 12 fruits, and processing is repeated 3 times, and entire experiment is repeated twice.Storage observes knot after 30 days
Fruit.
Various concentration Tibet rhodotorula mucilaginosa is as shown in Figure 2 to the control effect under Shuijing Pear penicilliosis cryopreservation.
Control effect of the 2 Tibet rhodotorula mucilaginosa different disposal liquid of embodiment to Shuijing Pear cryopreservation penicilliosis
Shuijing Pear is chosen according to the requirement of embodiment 1.
The preparation method of Tibet rhodotorula mucilaginosa different disposal liquid is as follows：
By three of (taking 1 ring of oese) access after yeast strain R.mucilaginosa YC1 activation containing 50mL NYDB
In the bottle of angle, 28 DEG C, cultivated for 24 hours under the conditions of 200r/min.Thalline is collected in the centrifugation 10 minutes of 3500 revs/min of zymotic fluid；Use sterile water
Yeast thalline is washed, is used in combination blood counting chamber to count, then be prepared into following treatment fluid respectively：
(1), yeast cells suspension adjusts thalline to a concentration of 1 × 10 with sterile water8cells/mL；
(2), the supernatant obtained by above-mentioned centrifugation, 0.22 μm of membrane filtration is taken to obtain filtrate；
(3), filtrate is adjusted to a concentration of 1 × 108Cells/m1 obtains Yeast Cultivation stoste；
(4), the heat-killed liquid of yeast：By Yeast Cultivation stoste at 121 DEG C high pressure sterilization 20min.
Pathogen is penicillium expansum (Penicillium expansum), scrapes spore after being cultivated 7 days at 28 DEG C, is dissolved in nothing
In bacterium water, is counted with blood cell plate and adjust concentration to 1 × 104Spores/ml, for use.
The processing of crystal pear fruit is same as Example 1, and processing is placed on low-temperature preservation at 4 DEG C.Each processing is by 12
Fruit forms, and handles weight and 3 times again, and entire experiment is repeated twice.Storage observes result after 30 days.
The result shows that Tibet rhodotorula mucilaginosa of the invention under the conditions of cryopreservation, has Shuijing Pear penicilliosis good
Corrosion-resistanting fresh-keeping effect, and optimal use mode be configured to yeast cream.
The present invention uses the raising of concentration, biological control effect also to step up with suspension.
Therefore, Tibet rhodotorula mucilaginosa of the invention has corrosion-resistanting fresh-keeping effect to Shuijing Pear penicilliosis under cryogenic,
It is a kind of novel biocontrol reagent with low temperature tolerance ability.
Comparative example, by the antagonism yeast in embodiment 1 by Tibet rhodotorula mucilaginosa (Rhodotorula mucilaginosa
YC1, CGMCC No.10223) make following yeast into：Yeast A, it is China General Microbiological Culture Collection Center (CGMCC) (generation
Number 2.4234) rhodotorula mucilaginosa Rhodotorula mucilaginosa；Yeast B, it is in China General Microbiological culture presevation
The rhodotorula mucilaginosa Rhodotorula mucilaginosa of the heart (CGMCC) (code name 2.282)；Yeast C, it is China General Microbiological
Sub- sieve rhodotorula Rhodotorula yarrowii of Culture Collection Center (CGMCC) (code name 2.4240)；Yeast D, it is Chinese
The Chinese rhodotorula Rhodotorula sinensis of General Microbiological Culture collection (CGMCC) (code name 2.1391)；Ferment
Female E, the rhodothece rubra Rhodotorula for China General Microbiological Culture Collection Center (CGMCC) (code name 2.2241)
rubra；For selected fruit completely with the Shuijing Pear of embodiment 1, the concentration of yeast cream is set as 108Cells/ml,
Remaining is equal to embodiment 1.
Acquired results are：Between the incidence of yeast A~yeast E is 50%~65%, it is much larger than the Tibet of the present invention
Rhodotorula mucilaginosa (Rhodotorula mucilaginosa YC1.
Finally, it should also be noted that it is listed above be only the present invention several specific embodiments.Obviously, this hair
Bright to be not limited to above example, acceptable there are many deformations.Those skilled in the art can be from present disclosure
All deformations for directly exporting or associating, are considered as protection scope of the present invention.
Claims (4)
1. Tibet rhodotorula mucilaginosa YC1 is rhodotorula mucilaginosa (Rhodotorula mucilaginosa), preserving number is：CGMCC
No.10223。
2. the purposes of rhodotorula mucilaginosa YC1 in Tibet as described in claim 1, it is characterised in that：Low temperature disease for Shuijing Pear
Prevention is fresh-keeping with cryopreservation.
3. the purposes of rhodotorula mucilaginosa YC1 in Tibet according to claim 2, it is characterised in that：It is by preserving number：CGMCC
Rhodotorula mucilaginosa (Rhodotorula mucilaginosa) activation of No.10223, fermented and cultured, the thalline sterile water of gained
Dilution is prepared into 1.0 × 107~1.0 × 109The bacteria suspension of CFU/ml；
Shuijing Pear is soaked in bacteria suspension 1~2 minute, taking-up is dried, and is placed in sealing container, in 3~5 DEG C of refrigerated condition
Lower storage.
4. a kind of biology insurance agent of prevention Shuijing Pear cryopreservation disease, it is characterised in that：It is a concentration of 107~109CFU/ml
Tibet rhodotorula mucilaginosa (Rhodotorula mucilaginosa) YC1 cell suspending liquid；Tibet rhodotorula mucilaginosa
The preserving number of (Rhodotorula mucilaginosa) YC1 is：CGMCC No.10223.
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Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101892167A (en) * | 2010-06-10 | 2010-11-24 | 江苏大学 | Rhodotorula mucilaginosa, application thereof in preventing and curing postharvest disease of fruit and use method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101892167A (en) * | 2010-06-10 | 2010-11-24 | 江苏大学 | Rhodotorula mucilaginosa, application thereof in preventing and curing postharvest disease of fruit and use method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 胶红酵母( Ｒhodotorula mucilaginosa) 对梨果采后青霉病、灰霉病的控制效果;束兆林 等;《江苏农业科学》;20150825;第43卷(第8期);第110-111页 * |
| 酵母生物制剂对果蔬采后病害形成的影响;孙萍 等;《中国食品学报》;20030515;第3卷(第2期);第93-99页 * |
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