Application of bsacillus subtilis, microbial inoculum thereof and preparations thereof to field of fruit freshness keeping

Abstract

The invention relates to bsacillus subtilis and microbial inoculum using the bsacillus subtilis as active ingredients, which are applied to the field of fruit freshness keeping. The bsacillus subtilis related by the invention is named as Bsacillus subtilis J18, which is preserved in China General Microbiological Culture Preservation and Management Center at present with the preservation number of CGMCC NO: 3665. Strains are prepared into fermentation agents after fermentation culture, and the fermentation agents are respectively mixed with calcium chloride and chitosan solution to be prepared into dry powder preparations and fruit glaze agents with obvious prevention and treatment effects on pear melasma after picking, black rot of pear, grape grey mould, watermelon wilt and the like. The bsacillus subtilis J18 belongs to a strain of antagonistic bacteria with wide-spectrum resistance on fruit and crop diseases.

Description

technical field [0001] The invention relates to a Bacillus subtilis with broad-spectrum anti-pathogenic fungal activity, which has an inhibitory effect on post-harvest fruit bacteria, and a bacterial agent using the Bacillus subtilis as an active bacterium and a preparation method thereof, and the bacterial agent in Application in the field of fruit preservation. Background technique [0002] The postharvest rot loss of fruit in our country is serious, which has caused huge economic losses. The infection of postharvest pathogenic microorganisms is the main cause of postharvest rot loss. In the field of fruit preservation, a large number of chemical fungicides are used to prevent fruit spoilage. The extensive use of chemical fungicides in fresh-keeping has had a great impact on the food safety of fruits. How to reduce the use of chemical fungicides in fruit preservation has become a food safety issue of great concern to the public. [0003] Bacillus subtilis is a kind of non...

AI Technical Summary

Problems solved by technology

[0002] The postharvest rot loss of fruit in our country is serious, which has caused huge economic losses. The infection of postharvest pathogenic microorganisms is the main cause of postharvest rot loss. In the field of fruit preservation, a large number of chemical fungicides are used to prevent fruit spoilage. The extensive use of chemical fungicides in fresh-keeping has had a great impact on the food safety of fruits. How to reduce the use of chemical fungicides in fruit preservation has become a food safety issue of great concern to the public