热带作物学报2017，Vol.38Issue(10)：1921-1925,5.DOI:10.3969/j.issn.1000-2561.2017.10.024
4种食品防腐剂在铁皮石斛开放式组织培养中的抑菌效果
The Antibacterial Activities of Four Kinds of Food Preservatives in the Open Tissue Culture of Dendrobium officinale
摘要
Abstract
In this paper,the experiment was carried out on the bacteriostasis effect of four food preservatives on the differentiated seedling and protocorm of Dendrobium officinale.The results showed that Nipagin complex ester and potassium cinnamate had a significant inhibitory effect.The pollution of the medium could be effectively inhibited by the addition of 0.12 g/L Nipagin complex ester or 0.09 g/L potassium cinnamate.As the concentration of Nipagin complex ester and potassium cinnamate increased,the rates of protocorms differentiation decreased.Nipagin complex ester and potassium cinnamate with the mass ratio 2∶3 and the final concentration 0.07 g/L could significantly inhibit fungal growth,but had no obvious influence on the growth of differentiated seedlings.关键词
食品防腐剂/开放式组织培养/抑菌效果/铁皮石斛Key words
Food preservatives/open tissue culture/antibacterial activities/Dendrobium officinale分类
农业科技引用本文复制引用
杨丽霞,杨丽,李永梅,祝建波,冯玉杰..4种食品防腐剂在铁皮石斛开放式组织培养中的抑菌效果[J].热带作物学报,2017,38(10):1921-1925,5.基金项目
石河子大学大学生研究训练计划项目“食品防腐剂在植物开放式组织培养中的应用”(No.SRP2016231) （No.SRP2016231）
国家大学生创新创业训练计划项目“抑菌剂在植物开放式组织培养中的应用”(No.201610759071). （No.201610759071）
