บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

Biological control of Penicillium italicum of citrus fruits by Candida sake and calcium salt.

Arras, G.; Sanna, P.; Astone, V.;

Mededelingen - Faculteit Landbouwkundige en Toegepaste Biologische Wetenschappen, Universiteit Gent Year: 1997 Vol: 62 Issue: 3b Pages: 1071-1078 Ref: 18 ref.

1997

บทคัดย่อ

Biological control of Penicillium italicum of citrus fruits by Candida sake and calcium salt.

Isolate 13L of Candida sake, obtained from a yeast screening carried out on mandarin-like fruits, inhibited Penicillium italicum development on artificially wounded citrus fruits, with values higher than 90%. Modes of action of this antagonist were fruit and P. italicum hyphae colonization, parasitism and space and nutrient competition. The yeast did not produce antibiotics. The yeast was inoculated together with CaCl2 at different concentrations (0.5-1-2-4-6%) in order to determine whether calcium chloride further enhanced its inhibitory activity against P. italicum. CaCl2 added to C. sake suspensions 1 hour before inoculation did not show significantly higher inhibitory values compared with those obtained with the yeast alone. When C. sake was inoculated at low concentrations (105-106 cells ml-1), CaCl2 did not enhance its activity. In contrast, when added to the culture medium, CaCl2 became toxic towards the yeast even at 2-4-6% concentrations, considerably reducing yeast inhibitory activity.

 When used alone, CaCl2 showed low inhibition values, reaching 49% inhibition at a concentration of 4%.