论文部分内容阅读
用大蒜、生姜提取液及其混合提取液,测定了其对平菇生产中常见的3种芽孢杆菌属细菌的抑制效果及对平菇生长的影响。结果表明,大蒜、生姜提取液对3种芽孢杆菌均有抑制作用。大蒜的抑菌效果好于生姜,但碱性条件下大蒜提取液抑菌效果下降明显,而生姜较为稳定;蒜、姜以4:6、5:5、6:4比例混合提取液在碱性条件下抑菌效果较好,适合平菇生产的碱性环境。其中,以5:5抑菌效果总体最好,在pH 9时均好于蒜、姜提取液。各处理平菇菌丝的生长与对照无显著差异;加入混合提取液可达到缩短平菇现蕾时间、平菇质地紧密、菌盖变小的效果;平菇产量以加入5:5蒜姜混合提取液的最高,4:6、6:4次之,其余则有所下降。
Using garlic, ginger extract and their mixed extracts, the inhibitory effect on three kinds of bacteria belonging to the genus Bacillus commonly found in the production of Pleurotus ostreatus and their effects on the growth of Pleurotus ostreatus were determined. The results show that garlic, ginger extract on three kinds of Bacillus inhibited. Antibacterial effect of garlic is better than ginger, but the antibacterial effect of garlic extract under alkaline conditions decreased significantly, while the ginger is more stable; garlic, ginger 4: 6, 5: 5,6: 4 ratio of the mixed extract in alkaline Under the conditions of antibacterial effect is good, suitable for the production of alkaline mushroom environment. Among them, 5: 5 bacteriostatic effect overall best, better than the pH 9 when garlic, ginger extract. The growth of Pleurotus ostreatus treated with no significant difference compared with the control; adding mixed extract can shorten the mushroom squash time, mushroom texture close, cap smaller effect; mushroom yield by adding 5: 5 garlic mixed The highest extract, 4: 6, 6: 4 times, while the rest decreased.