关键词: 绿色粘帚霉, 柑橘绿霉, 发酵液, 抑菌活性

Abstract: The fermentation solution characteristics of UV-44 in its fermentation period, heat stability, pH stability and storing stability were studied through its inhibition rate against Penicillium digitatum colony growth. The results show that the inhibitory activity of it reaches the highest after 8 days'incubation, and 8 d is its fermentation period. The themostability is good. The inhibition rate decreases slightly with the increasing of temperature at the range of 40~80℃, and decreases only by 16.70% when treated in 121℃. It's relatively sensitive to pH value:the inhibition rate changes greatly with the change of pH, and fermentation solution in pH 5 is the most effective. Inhibition rate decreases greatly with the increasing of storing time, and decreases by 63.40% after stored for 60 d. It is not stable after long time's storing.

Key words: Gliocladium viride, Penicillium digitatum, fermentation solution, antagonism activity