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针对北京地区主要快菜品种,利用PDA培养基培养自然干种子、无菌水洗涤处理的种子和1%NaClO处理的种子,开展带菌情况检测,并通过观察显微形态对优势菌群进行了初步鉴定。结果表明,10个快菜品种干种子总体携带的主要菌群依次为链格孢属(Alternaria spp.)、青霉属(Penicillium spp.)、曲霉属(Aspergillus spp.)、镰刀属(Fusarium spp.)真菌;无菌水洗涤后的种子及悬浮液中的优势菌群依次为链格孢属、青霉属、曲霉属真菌;1%NaClO处理的快菜种子的优势菌群为链格孢属真菌。其中,链格孢菌为快菜种传主要病原真菌。
Aiming at the main fast food varieties in Beijing, the PDA culture medium was used to cultivate the seeds of natural dry seeds, sterile water washing and seeds treated with 1% NaClO to carry out the detection of carrying bacteria, and the dominant microflora was preliminarily observed by observing the microscopic morphology Identification. The results showed that the main populations carried by dry seeds of 10 fast food varieties were Alternaria spp., Penicillium spp., Aspergillus spp., Fusarium spp .) The dominant bacteria in the seeds and suspensions after sterile water washing were as follows: Alternaria, Penicillium and Aspergillus fungi; dominant bacteria of 1% NaClO treated fast food seeds were Alternaria A fungus. Among them, Alternaria Alternaria is the main pathogenic fungus species of fast food.