水果腐败关键病原微生物检测研究进展
果蔬病害腐败会导致严重的经济耗损, 不仅会影响经济效益, 也会损失水果中果胶、蛋白质等营养成分, 人食用含有致病微生物的腐败水果后也会引发一系列疾病。造成水果腐败的关键致病微生物主要为霉菌及酵母菌, 霉菌主要有葡萄孢属(Botrytis)、青霉属(Penicillium)和链格孢属(Alternaria), 酵母菌主要包括掷孢酵母属(Sporobolomyces)、梅奇酵母属(Metschnikowia)。其中, 霉菌占有主要地位, 造成食品腐败变质的霉菌以青霉属为主。目前, 检测水果腐败的关键致病微生物的方法主要包括分子生物学方法、生化检测技术、依靠代谢组学的检测方法以及免疫学技术等。研究拓展关于水果腐败的关键致病微生物的检测方法, 对于预防控制水果病害及提高水果产出质量都有十分重要的意义。本文主要介绍引起水果腐败的关键致病微生物的形态及其适宜生长条件, 同时着重论述检测腐败水果中关键致病微生物的方法。
Fruit and vegetable spoilage would cause serious economic loss. Fruit spoilage would not only affect the economic benefits, but also lose the nutrition like pectin and protein. Eating spoiled fruit with pathogenic bacteria will cause a series of diseases. The key pathogenic microorganisms causing fruit spoilage are Botrytis, Penicillum and Alternaria belonged to Drechslera, and Sporobolomyce and Metshnikowia belonged to Saccharomyces. Among these species, the mold occupied the main position, and the main species of mold causing fruit spoilage was Penicillum. Until now, the methods for detecting key pathogenic microorganisms in spoiled fruit mainly include molecular biological methods, biochemical detection technologies, detection methods based on metabolism and immunological methods, etc. Investigation and development of methods for detecting the key pathogenic microorganisms in fruit spoilage can control and prevent diseases and improve the quality of fruit products. In this paper, the morphology and growth conditions of the key pathogenic microorganisms in fruit spoilage were introduced, and the methods for detecting these microorganisms were emphatically discussed.
标题：水果腐败关键病原微生物检测研究进展
英文标题：Research progress on the detection of key pathogenic microorganisms of fruit spoilage
作者：
李俊英 内蒙古医科大学附属医院检验科
高喜源 内蒙古医科大学附属医院中医科
中文关键词:水果腐败,致病微生物,霉菌,微生物检测,
英文关键词:fruit spoilage,pathogenic microorganism,mold,microbiological detection,
发表日期：2016-08-16
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