论文部分内容阅读
采用毛细管法测定了人参细菌性软腐菌在4种趋化参数(浓度、时间、温度和pH)下对不同氨基酸和糖的趋向性响应。与对照组结果显示,赖氨酸趋化率为2.509 7(pH 8,质量浓度为0.025 mg·L~(-1)、培养温度为25℃、培养时间为60 min),精氨酸趋化率为2.218 8(pH 6、质量浓度为0.25 mg·L~(-1)、培养温度为25℃、培养时间为60 min),L-鼠李糖趋化率为3.091 2(pH 7、质量浓度为0.25 mg·L~(-1)、培养温度为30℃、培养时间为60 min)和D-阿拉伯糖趋化率为3.026 3(pH 6、质量浓度为0.25 mg·L~(-1)、培养温度为30℃、培养时间为45 min)。糖类和氨基酸类对人参细菌性软腐菌有明显的趋化作用,且高浓度的氨基酸和糖对人参细菌性软腐菌的化学趋向性有抑制作用,但趋化作用随浓度的减弱反而增加。
The trend of response to different amino acids and sugars was determined by capillary method in four chemotaxis parameters (concentration, time, temperature and pH). Compared with the control group, the lysine chemotaxis rate was 2.509 7 (pH 8, the mass concentration was 0.025 mg · L -1, the culture temperature was 25 ℃, the culture time was 60 min), arginine chemotaxis The rate of L-rhamnose was 3.091 2 (pH 7, mass ratio was 2.218 8, pH 6, mass concentration was 0.25 mg · L -1, culture temperature was 25 ℃, culture time was 60 min) The concentration of 0.25 mg · L -1, the culture temperature of 30 ℃, the culture time of 60 min) and the chemotaxis rate of D-arabinose were 3.026 3 (pH 6, 0.25 mg · L -1 ), Incubation temperature 30 ° C, culture time 45 min). The sugars and amino acids have obvious chemotactic effect on the bacterial soft-rot fungi, and the high concentration of amino acids and sugars inhibited the chemical tendency of the bacteria. However, the chemotactic effect decreased with the decrease of the concentration increase.