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华中农业大学食品科技学院研究人员近期以引起柑橘采后青霉病的意大利青霉(Penicilium italicum)为研究对象,采用体外试验和体内试验,测定了碳酸铵和碳酸氢铵对病菌的抑菌活性。结果表明:碳酸铵和碳酸氢铵对意大利青霉孢子萌发和菌丝体生长均有显著抑制作用;当碳酸铵和碳酸氢铵的质量分数分别为0.32%和0.36%时,2种铵盐均可以完全抑制意大利青霉的孢子萌发;当2种铵盐溶液分别经过4~100℃范围内的不同温度处理一定时间后,仍能表现出
Huazhong Agricultural University, Institute of Food Science and Technology Researchers recently led to citrus post-Penicillium Penicilium italicum as the research object, in vitro and in vivo tests to determine the ammonium carbonate and ammonium bicarbonate antibacterial activity of the bacteria . The results showed that ammonium carbonate and ammonium bicarbonate had significant inhibitory effects on the spore germination and mycelial growth of Penicillium chinense. When ammonium carbonate and ammonium bicarbonate were 0.32% and 0.36% Can completely inhibit the spore germination of Penicillium chinense. When the two kinds of ammonium salts are treated at different temperatures in the range of 4 ~ 100 ℃ for a certain period of time, they can still show