中文摘要：探索花生的品质改良和耐储存性导致了高油酸的花生(HOPs)品种的利用。为了提高生产率，这些品种具有以下特点：高油酸含量、耐储存、风味稳定及抗真菌污染。本研究旨在评估10株黄曲霉分别接种到传统培养基和高油酸培养基后发生的生理变化。为此，用API-ZYM试剂盒评估了19种胞外酶的合成情况，并检测了菌丝生长率。结果显示接种在HOP培养基中的菌株，其合成的胞外酶数量和质量都有下降；同样地，菌丝生长率和生长速度也降低了。据此认为花生中油酸浓度高，有助于预防和减少黄曲霉的感染和生长。本研究发现HOP培养基有降低黄曲霉生长及胞外酶合成的能力，表明培育HOP品种是减少花生仁中黄曲霉生长的低成本的有效手段。
外文摘要：The search for improved quality and preservation of peanuts has led to the use of cultivars known as high-oleic peanuts (HOPs). In addition to being highly productive, these peanut cultivars are characterized by their high oleic acid content, improving durability and flavor stability and increasing resistance to fungal contamination. The objective of this study was to evaluate the physiological changes that occur in 10 strains of Aspergillus flavus when inoculated into culture media containing conventional and HOPs. For this purpose, the production of 19 extracellular enzymes was evaluated using the API-ZYM kit. Additionally, the mycelial growth rate was determined. The results showed a qualitative and quantitative reduction in extracellular enzyme production in isolates grown on HOP medium, as well as a decrease in the mycelial growth rate and speed. It can be suggested that the high concentration of oleic acid in the peanuts cultivars contributes to the prevention or reduction of infection and growth of A. flavus. Practical Aplications The reducing effect of high-oleic peanut (HOP) medium on the growth and extracellular enzyme production of Aspergillus flavus observed in this in vitro study suggests that HOP cultivars may be an effective and low-cost tool for reducing growth of A. flavus in peanut kernels.
作者：Zorzete, P；Oliveira, RC；Correa, B
作者单位：Univ Sao Paulo
期刊名称：JOURNAL OF FOOD SAFETY
期刊影响因子：0.915
出版年份：2016
出版刊次：4
点击下载：常规和高油酸花生培养基对黄曲霉胞外酶合成和菌丝生长的影响