Chọn lọc và nhận diện vi khuẩn đối kháng nấm bệnh gây hư hỏng quả dâu tây sau thu hoạch

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Tác giả: Thị Ngọc Mai Đinh, Thị Hương Lê, Vinh Hoa Lê, Hồng Minh Nguyễn, Kim Nữ Thảo Nguyễn, Thị Hạnh Ninh, Thị Huệ Phạm, Văn Quân Phạm, Hoài Hiếu Võ

Ngôn ngữ: vie

Ký hiệu phân loại:

Thông tin xuất bản: Tạp chí Kiểm nghiệm và An toàn thực phẩm, 2022

Mô tả vật lý: tr.25-36

Bộ sưu tập: Metadata

ID: 329995

Thêm vào giỏ Liên kết toàn văn

Dâu tây là loại quả có giá trị kinh tế với hương vị thơm ngon, giá trị dinh dưỡng cao và có lợi cho sức khỏe con người. Hiện nay, phương pháp hiệu quả nhất để kiểm soát chất lượng sản phẩm sau thu hoạch là bảo quản dâu tây trong điều kiện lạnh kết hợp với sử dụng thuốc hóa học. Tuy nhiên, việc sử dụng thuốc hóa học trong thời gian dài không chỉ dẫn đến khả năng kháng thuốc của mầm bệnh mà còn gây hại cho sức khỏe con người và môi trường. Quản lý bệnh nấm trên quả dâu tây sau thu hoạch bằng phương pháp kiểm soát sinh học có ý nghĩa thực tiễn rất lớn. Trong nghiên cứu này, chúng tôi tiến hành sàng lọc hoạt tính kháng nấm bệnh gây hư hỏng quả dâu tây của 200 chủng vi khuẩn và chọn lọc được chủng VK199. Chủng VK199 có khả năng kháng đồng thời 5 chủng nấm bệnh. Chủng này được định danh là Bacillus siamensis dựa trên phân tích trình tự 16S rDNA. Chủng Bacillus siamensis VK199 có khả năng sinh các enzyme phân giải như cellulase, amylase, protease và chitinase. Thêm vào đó, các thử nghiệm in vivo cũng cho thấy, chủng Bacillus siamensis VK199 có hiệu quả làm giảm triệu chứng bệnh do nấm Botrytis cinerea, Colletotrichum gloeosporioides, Mucor nidicola và Rhizopus delemar gây ra trên quả dâu tây trong quá trình bảo quản.Strawberries are economically important owing to their unique flavour, health benefits, and nutritional aspects. Decay after harvest is a major issue in the development of strawberry industry. Currently, the most effective method for controlling decay after harvest is storage of strawberries at low temperature combined with usage of chemical fungicides. However, long-term usage of chemical fungicides not only causes pathogen resistance but also is harmful for human health and environment. Biocontrol method for the management of disease after strawberry harvest has great practical significance. In this study, totally 200 bacterial strains isolated from the surface of healthy strawberry fruit were tested for antagonistic activity against five fungal pathogens. Among them, VK199 strain was potent against all five postharvest spoilage fungi on strawberry fruit and then utilized for further study. This strain was identified as Bacillus siamensis based on sequence analysis of 16S rDNA. The extracellular lytic enzymes, including cellulase, amylase, protease and chitinase released by B. siamensis VK199 were detected. Furthemore, in vivo, the results of biological control efficacy test showed that B. siamensis VK199 suppressed the occurrence of diseases caused by Botrytis cinerea, Colletotrichum gloeosporioides, Mucor nidicola and Rhizopus delemar of strawberry during storage.

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