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Inhibitory Effect of Volatile Organic Components from
Streptomyces
Alboflavus
TD-1 Against
Botrytis Cinerea
LI Zhenjing, 摇 ZHANG Chunhui, 摇 LU Laifeng, 摇 WU Shufen, 摇
CHEN Mianhua, 摇 HAN Xinnan, 摇 WANG Changlu
*
(
College of Food Engineering and Biological Technology / Key Laboratory of Food Nutrition and Safety
,
Ministry of Education
,
Tianjin University of Science and Technology
,
Tianjin
300457,
China
)
Abstract
: The antimicrobial effects of the volatile organic components (VOCs) from
Streptomyces albofla鄄
vus
TD-1 on
Botrytis cinerea
were tested by two鄄sealed鄄base鄄plates method and illustrated by scanning
electron micrographs (SEM) . Furthermore, the chemical component of VOCs was analyzed by GC鄄MS in
this study. The results showed that VOCs from
S. alboflavus
TD-1 grown on autoclaved wheat bran had
a certain degree of antifungi activity on the growth of
Botrytis cinerea
, while the inhibitory ratio reached
the strongest with 66郾 67% after 5 days. The sporulation was significantly inhibited (
p
< 0郾 01), and
morphological abnormalities, rough surface as well as increased cell membrane permeability were ob鄄
served after 5 days. Additionally, the main chemical components of VOCs were 2鄄MIB (13郾 52% ) and
1, 4鄄dimethyl adamantine (14郾 08% ) . All these results suggest that the VOCs from
S. alboflavus
TD-1
could be developed into a bio鄄fumigant.
Key words
:
Streptomyces alboflavus
;
Botrytis cinerea
; volatile organic compounds; antibacterial activity
(
责任编辑
:
叶红波
)
25
食品科学技术学报
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摇 2016
年
5
月
