The Research On Biological Liquor Of Mildewproof And Preservation Of Bacillus Amyloliquefaciens HRH₃₁₇

The purpose of the study is that research a kind of Biological liquor of mildewproof and preservation of Bacillus amyloliquefaciens HRH317of Shatang mandarin. And the liquor is safe and effective to take a longer time of mildewproof and preservation. The experiments included the Petri dish test and Shatang mandarin test of Biological liquor of Bacillus amyloliquefaciens HRH317in different processing methods, acute toxicity test, Shatang mandarin test of Biological liquor of mildewproof and preservation of Bacillus amyloliquefaciens HRH317to single factor test of mildewproof and preservation, and principal component analysis and response surface designs of mildewproof and preservation. It is made of Bacillus amyloliquefaciens HRH317, chitosan, NaCl, Tween-80to be a kind of Biological liquor of mildewproof and preservation. Currently, the Biological liquor is only used for mildewproof and preservation of postharvest Shatang mandarin and there are other applications of fruits and vegetables to study in future. The experimental results are as follows:1. It’s a inhibitory experiment in vitro by a comparison study of different treatment to HRH317fermentation broth. The inhibitory effect of primordial fermented liquid is best, and the titer is5242880AU/mL. Ferment filtrate liquid is the worst measured and the titer is20AU/mL. It’s also a inhibitory experiment on Shatang mandarin in vivo by a comparison study of different treatment to HRH317fermentation broth. The optimal treatment group is that mildew rate is(53.75±2)%and mildew size is(8.75±0.7) mm after15d of storage time at room temperature. Fermented liquor after15d of storage time at room temperature.The CK control group is moldy100%, mildew rate is (51.65±2.758) mm. After64-fold dilution of the fermentation liquor has still a good antibacterial activity, its mildew rate is (58.2±1.5)%, mildew diameter is (14.2±0.85) mm. It’s initially identified as a fermentation broth liquid2. The research is that gavage150mL/kg.bw Bacillus amyloliquefaciens HRH317three times per day to mice as a total dose. There is no toxicity in mice after14d observation and no dead mice. By the limitation on the amount of lavaging gastric volume of mice, LD50is no results, but the maximum dose,150mL/kg.bw, can be drawn. It’s daily intake of0.05mL/kg.bw Bacillus amyloliquefaciens HRH317broth through person’s mouths, i.e., the maximum volume of gavageing mice the fermentation broth is greater of3000times than the maximum volume of person’s daily intake. And it may be initially determined that Bacillus amyloliquefaciens HRH317broth is harmless to body among0-150mL/kg.bw.3. Bacillus amyloliquefaciens HRH317chitosan complex film was processed on Shatang mandarin as single factor experiment that can have the best group of each groups relatively a good effect to CK group. The single-factor best conditions is Chitosan2%, HRH317broth2%, NaCl0.3%,2%Tween-80to determine the range of each factor.4. Through27Box-Behnken response surface design methods and main ingredient analysis, it’s a report that four factors of chitosan, Bacillus amyloliquefaciens HRH317broth, NaCl and Tween-80has the impact on mildew and preservation of quality of Shatang mandarin, The optimum dosage formulations is that chitosan2.513%, HRH317broth dosage1.658%,Tween-80dosage1.688%, NaCl0.399%. It’s found that the best combination of response surface is optimal group through comparison and analysis validation tests of the best single factor group, CK group and the best response surface design group.