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Yeast strain for controlling pear patulin and application of yeast

A patulin and yeast technology, applied in fungi, microorganism-based methods, microorganisms, etc., can solve the problems of unsecured safety, pollution of the environment, drug resistance of fungi, etc., to ensure food safety. Effect

Active Publication Date: 2020-09-25
JIANGSU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the use of chemical fungicides will cause fungi to develop drug resistance and pollute the environment. The use of chemical substances to remove the produced patulin is still in the experimental stage, and the safety cannot be guaranteed.
[0005] At present, there is an urgent need for a safe and effective biological detoxification technology; yeast is currently a research hotspot, and it also shows good application prospects, but the relevant research is limited in the international scope China is still in its infancy, affecting the application of biocontrol technologies for patulin control

Method used

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  • Yeast strain for controlling pear patulin and application of yeast
  • Yeast strain for controlling pear patulin and application of yeast
  • Yeast strain for controlling pear patulin and application of yeast

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] Control of Pichia mongolica Y1 on patulin in pome fruit wounds;

[0035] Pretreatment of pear fruits: select ripe pear fruits that are basically consistent with the relevant indicators such as fruit maturity and size, and are not damaged, and immerse them in tap water containing 0.3% sodium hypochlorite solution for disinfection for 1 to 2 minutes, rinse with clean water, and then dry them in the air;

[0036] Then use a sterilized hole puncher to form wounds of uniform size and depth on the equator of each fruit surface, and the pome fruits are divided into the experimental group and the control group; 30 μL is added to each wound in the experimental group at a concentration of 1× 10 8 cells / mL yeast suspension; add 30 μL of sterile water to each wound in the treatment group; after standing for 2 hours, add an equal amount of 30 μL to each wound in the experimental group and control group with a concentration of 1×10 5 spores / mL of P.expansum spore suspension; after n...

Embodiment 2

[0040] Control of Pichia mongolica Y1 on patulin in fruit wounds of different pome varieties;

[0041] After choosing the pear fruits (Crystal Pear, Fragrant Pear, Dangshan Pear) pretreatment of different varieties, the operation steps are the same as Example 1, only sampling on the seventh day;

[0042] According to the above-mentioned steps test, the control effect of Pichia mongoliana Y1 on the wound patulin of different varieties of pome fruit is as follows: figure 2 shown by figure 2 It can be seen that there is almost no difference in the content of patulin between the pear and Dangshanli experimental group using Pichia mongoliana Y1 and the control group without yeast, indicating that Pichia mongoliana Y1 has no effect on the pear and Dangshanli fruit. Patulin at the wound site had no controlling effect. Pichia mongoliana Y1 had a significant control effect on patulin in the fruit wound of Jingjing pear.

Embodiment 3

[0044] Control of patulin in pome fruit wounds by different concentrations of Pichia mongoliana Y1

[0045] After pretreatment of the pome fruit, a wound of uniform size and depth was formed on the equator of each fruit surface with a sterilized puncher, and the pome fruit was divided into 5 groups, recorded as group A, group B, and group C , groups D and E; add 30 μL of the following treatment solution to each wound equally: Group A 1×10 6 cells / mL of yeast; group B 1×10 7 cells / mL of yeast; group C 1×10 8 cells / mL yeast; D group 1×10 9 cells / mL yeast; E group sterile water; after standing for 2 hours, add an equal amount of 30 μL to each wound of the experimental group and the control group with a concentration of 1×10 5 Penicillium expansum (Penicillium expansum) spore suspension of spores / mL; After natural drying, put the treated fruit in a plastic basket, seal it with a plastic wrap, and cultivate it in a constant temperature and humidity incubator (20°C, RH 95%); Eac...

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Abstract

The invention belongs to the field of biotechnology, and relates to a yeast strain for controlling patulin and application of the yeast strain. The yeast is meyerozyma guilliermondii Y1, and the strain collection number is CCTCCC NO:M 2017270, and the yeast is used to degrade patulin or to control pear patulin and has a good control effect on the patulin in the whole crystal pear fruits or the wounds of the fruits; when the pears rot naturally, the concentration of patulin in a control group is 4.41 [mu]g / mL, and the content of the patulin of an experimental group using the meyerozyma guilliermondii Y1 is only 1.24 [mu]g / mL; the patulin content in the fruit wounds is 72% lower than that in the control group; at the same time, the yeast can directly degrade the patulin, when the concentration is 10 [mu]g / mL and the initial yeast concentration is 1*10<8> cells / mL, the patulin can be completely degraded, and the yeast degradation rate of the patulin by the yeast is the highest within 24-36h.

Description

technical field [0001] The invention belongs to a method for biological control of toxins, in particular to a yeast strain for controlling patulin in pear fruit and its application. Background technique [0002] Patulin, also known as patulin, is a highly toxic polyketide secondary metabolite with the molecular formula C 7 h 6 o 4 , chemical name: 4-hydroxy 4-hydro-furan (3,2-carbon) pyran-2 (6-hydro) ketone, easily soluble in low pH water and organic solvents such as ethanol, acetone, ethyl acetate, chloroform, etc. . Fungi such as Penicillium, Paecilomyces, Aspergillus and Filamentosa are the main bacteria producing patulin, and patulin mainly exists in moldy fruits and their products, and is one of the main factors affecting the quality of fruits and juice drinks one. Patulin has been proven to have acute and chronic toxicity, including teratogenicity, carcinogenicity and mutagenicity. [0003] The pollution of patulin is very serious all over the world, widely exis...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/16A23L5/20C12R1/645
CPCA23L5/28A23V2002/00C12R2001/645C12N1/145A23V2250/76A23V2200/22
Inventor 杨其亚傅昱张红印钱鑫
Owner JIANGSU UNIV
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