郑晓冬
微生物在食品贮藏加工中的应用
个性化签名
- 姓名:郑晓冬
- 目前身份:
- 担任导师情况:
- 学位:
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学术头衔:
博士生导师,
- 职称:-
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学科领域:
发酵工程
- 研究兴趣:微生物在食品贮藏加工中的应用
郑晓冬,女,教授,博士生导师,1982年毕业于哈尔滨师范大学生物系,获理学士学位,同年在黑龙江轻工研究所发酵室从事微生物发酵的研究工作,1986年调到浙江农业大学食品科技系任教.1993年在浙江农大食品科技系获硕士学位.之后曾先后到美国加州大学贝克利分校、德国图宾根大学、日本千叶大学等国外著名高校等学习访问。现任浙江大学食品科学与发酵工程研究所副所长,杭州市政协委员,浙江省微生物学会理事。主要从事微生物在食品贮藏加工中的应用的教学、科研及推广工作。主持了国家自然科学基金、国家重大基础研究项目子课题(“973”)和农业部“八五”重点课题浙江省重点课题等国家、省、部级科研项目数十项。曾获浙江省科技进步二等奖一项、三等奖两项,轻工业部科技进步三等奖一项、黑龙江科技进步二等奖一项。编写的全国统编教材《食品微生物学》获国家优秀教材二等奖。现已向国家知识产权局申请了两项关于果蔬采后病害生物防治方面的发明专利。先后在国内外刊物上发表了论文和著作100余篇。
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郑晓冬, Hong-yin ZHANG, Xiao-dong ZHENG* and Yu-fang XI
,-0001,():
-1年11月30日
Cryptococcus laurentii (Kufferath) Skinner was evaluated for its activity in reducing postharvest blue mold decay of orangesCaused by Penicillium italicum in vitro and in vivo. The results showed that washedCell suspensions of yeast providedcontrol of lue mold decay better than yeast in Culture broth. Autoclave dell ulture and Cell-freeculture filtrate failed to provide protection against the pathogen. The Concentrations of antagonist had significant effects on biocontrol effectiveness. When the washed yeast Cell suspension reached theconcentration of 1×10 9 CFU/ml, Challenged with pathogen spore suspension at 1×10 4 spores/ml, the blue mold decay was Completely inhibited during 5 days of incubation at 20℃. NoComplete ontrol was obtained when oranges were stored at 4℃ for 30 days, but the decay was distinctly prevented. Efficacy of. laurentii was maintained when applied simultaneously or prior to inoculation with P. italicum. Efficacy was reduced when C. laurentii was applied after inoculation. In dropinoculated wounds of oranges, the populations of C. laurentii increased by approximately 50-fold during the first 24 hat 20℃. The maximum yeast populations, approximately 250-fold over the initial populations, were reached 15 days after inoculation at 4℃.
biocontrol,, blue mold,, oranges,, Cryptococcus laurentii,, postharvest decay
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