作　　者： ; ; ; ; (徐徳峰）; (廖建萌）; (励建荣）;

机构地区： 广东海洋大学食品科技学院

出　　处： 《水产学报》 2013年第5期784-789,共6页

摘　　要： 为了探明纳豆菌脂肽对对虾养殖环境中的产T-2毒素镰孢菌分离株的控制效应,实验采用扫描电镜观察了镰孢菌孢子超微结构、普通显微镜观察了菌丝形态、荧光显微镜观察了菌丝通透性。结果显示,脂肽浓度为1 mg/mL时,脂肽对镰孢菌孢子萌发的抑制率达78.8%,镰孢菌培养到第3天的生物量为不加脂肽对照的24.5%。扫描电镜观察结果表明,1 mg/mL的脂肽可以使镰孢菌的孢子呈念珠状;普通显微镜观察结果显示,1 mg/mL脂肽处理能使菌丝隔膜消失;荧光显微镜观察结果表明,脂肽能增加镰孢菌菌丝细胞膜的通透性。 In order to control Fusarium isolated from shrimp culture environment producing T-2 toxin, the inhibitory effect and antibacterial mechanism of lipopeptides from Bacillus natto on Fusarium was studied in the article. The inhibitory effect was studied through the influence of lipopeptides on the germination and growth of Fusarium spores ; and the observation of the ultrastructure of the spores,the mycelium morphology and the mycelium permeability was performed through electron microscope, ordinary microscope and fluorescence microscope respectively to study the antibacterial mechanism. When the concentration of lipopeptides was 1 mg/mL,the inhibition rate on the germination of Fusarium spores reached 78.8% , and the cultivation biomass of Fusarium was 24.5% of the control group without lipopeptides on the third day. Under the condition of the same concentration, the microscopic observation under scanning electron microscope revealed that the spores of Fusarium presented moniliform state under the influence of lipopeptides; ordinary microscope revealed that the mycelia became nonseptate after the treatment of lipopeptides; and fluorescence microscope revealed that lipopeptides could increase the membrane permeability of the Fusarium mycelium.

关 键 词： 镰孢菌 纳豆菌 脂肽 抑菌

领　　域： [农业科学] [农业科学]