LI Ying-qiu, HAO Man, CUI Kai-yu and et al. Research of the inhibitory effect of GBP against Penicillium sp. and Aspergillus[J]. Journal of Light Industry, 2016, 31(3): 33-38. doi: 10.3969/j.issn.2096-1553.2016.3.005
Citation:
LI Ying-qiu, HAO Man, CUI Kai-yu and et al. Research of the inhibitory effect of GBP against Penicillium sp. and Aspergillus[J]. Journal of Light Industry, 2016, 31(3): 33-38.
doi:
10.3969/j.issn.2096-1553.2016.3.005
Research of the inhibitory effect of GBP against Penicillium sp. and Aspergillus
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Received Date:
2015-11-02
Available Online:
2016-05-15
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Abstract
The antifungal activity of GBP against Penicillium sp. and Aspergillus was evaluated. The results showed that GBP had strong antifungal activity against the two tested fungi. The antifungal activities increased with the increase of GBP concentration. Moreover, GBP could directly inhibit the mycelial growth and spore germination. The inhibitory effect of GBP against Penicillium sp. and Aspergillus increased with increasing concentration of GBP. The obvious increase in electric conductivity of hyphae suspension indicated that GBP could increase the membrane permeability of Penicillium sp. and Aspergillus. Therefore, GBP could serve as a natural preservative used in food preservation.
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Proportional views
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