娃娃菜(Brassica campestris)软腐病病原菌的分离与鉴定

赵欢欢 张元元 张映曈 胡花丽 周宏胜 罗淑芬 李鹏霞

赵欢欢,张元元,张映曈,等. 娃娃菜(Brassica campestris)软腐病病原菌的分离与鉴定[J]. 食品工业科技,2021,42(18):106−111. doi:  10.13386/j.issn1002-0306.2020120021
引用本文: 赵欢欢,张元元,张映曈,等. 娃娃菜(Brassica campestris)软腐病病原菌的分离与鉴定[J]. 食品工业科技,2021,42(18):106−111. doi:  10.13386/j.issn1002-0306.2020120021
ZHAO Huanhuan, ZHANG Yuanyuan, ZHANG Yingtong, et al. Isolation and Identification of Pathogenic Bacteria Causing Soft Rot of Brassica campestris[J]. Science and Technology of Food Industry, 2021, 42(18): 106−111. (in Chinese with English abstract). doi:  10.13386/j.issn1002-0306.2020120021
Citation: ZHAO Huanhuan, ZHANG Yuanyuan, ZHANG Yingtong, et al. Isolation and Identification of Pathogenic Bacteria Causing Soft Rot of Brassica campestris[J]. Science and Technology of Food Industry, 2021, 42(18): 106−111. (in Chinese with English abstract). doi:  10.13386/j.issn1002-0306.2020120021

娃娃菜(Brassica campestris)软腐病病原菌的分离与鉴定

doi: 10.13386/j.issn1002-0306.2020120021
基金项目: 江苏省现代农业-面上项目(BE2018383);江苏省农业科技自主创新资金(CX(18)2028);江苏省自然科学基金青年基金(BK20190265)
详细信息
    作者简介:

    赵欢欢(1996−),女,硕士研究生,研究方向:果蔬保鲜与加工,E-mail:1784211098@qq.com

    通讯作者:

    李鹏霞(1976−),女,博士,研究员,研究方向:果蔬保鲜与加工,E-mail:pengxiali@126.com

  • 中图分类号: TS201.3

Isolation and Identification of Pathogenic Bacteria Causing Soft Rot of Brassica campestris

  • 摘要: 为鉴定导致娃娃菜采后软腐病的主要病原菌,以新鲜娃娃菜为试验材料,常温贮藏一定时间至发病后,选取典型软腐病病症叶片进行菌株的分离纯化和致病性测定,通过形态学观察、生理生化和分子生物学鉴定得出病原菌的相关种属。结果表明:娃娃菜软腐病病原菌株C-2和C-11菌落呈圆形,乳白色,稍凸起,菌体呈短杆状,为革兰氏阴性菌;可在37 ℃和含有7% NaCl培养基中正常生长,可利用柠檬酸盐和明胶,并能够利用葡萄糖、果糖、蔗糖、甘油、半乳糖、水杨苷、麦芽糖、甘露醇和山梨醇作为碳源发酵产酸;基于16S rDNA基因序列系统发育关系表明,C-2和C-11与其他的P.carotovorum subsp. odoriferumPco)菌株形成明显的Pco类群,因此,可以判断该菌株属于胡萝卜软腐果胶杆菌Pco亚种,该研究结果可以为娃娃菜软腐病的研究与防治提供理论基础。
  • 图  1  C-2和C-11对娃娃菜离体(A)和活体(B)的致病性

    Figure  1.  Pathogenicity of C-2 and C-11 in vitro (A) and in vivo (B)

    图  2  菌株C-2(左)和C-11(右)的形态观察结果

    Figure  2.  Morphological observation results of C-2 (left) and C-11 (right) strains

    图  3  C-2和C-11 16S rDNA序列PCR扩增产物电泳图

    Figure  3.  Electrophoretogram of PCR products for the 16S rDNA sequences of C-2 and C-11

    图  4  基于C-2和C-11菌株基因序列构建的系统发育树

    Figure  4.  Phylogenetic tree based on gene sequence of strain C-2 and C-11

    图  5  C-2和C-11的果胶酶基因序列PCR扩增产物电泳图

    Figure  5.  Electrophoretogram of PCR products for the pectinase gene sequences of C-2 and C-11

    表  1  C-2和C-11生理生化指标结果

    Table  1.   Identification results of physiological and biochemical indexes of C-2 and C-11

    检测项目
    菌株检测项目
    菌株
    C-2C-11C-2C-11
    荧光检测麦芽糖利用产酸++
    果胶利用++山梨醇利用产酸++
    明胶液化++甘露醇利用产酸++
    37 ℃下生长++D-果糖利用产酸++
    5%NaCl浓度生长++D-水杨苷利用产酸++
    7%NaCl浓度生长++甘油利用产酸++
    柠檬酸盐利用++D-半乳糖利用产酸++
    D-葡萄糖利用产酸++蔗糖利用产酸++
    注:“+”为阳性;“−”为阴性。
    下载: 导出CSV
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  • 收稿日期:  2020-12-04
  • 网络出版日期:  2021-08-09
  • 刊出日期:  2021-09-14

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