LI Aihua1, AN Rongyan2,3, LIU Jibin2, LAN Yuanyuan2, TAO Yongsheng2*
(1 College of Food Science and Engineering, Northwest A&F University, Yangling 712100，Shaanxi， China;2 College of Enology, Northwest A&F University, Yangling 712100，Shaanxi， China;3 XiXia King Yuquan International Chateau Co., Ltd. of Ningxia State Farm,Yinchuan 750104, Ningxia， China)
Abstract:
To get appropriate Botrytis cinereas strain for artificial noble rot wine making,three suspected strains of Botrytis cinerea were isolated from fruit and vegetable samples inspected by gray mold. In this study, a classification of the genus was constructed based on morphological characters with modified PDA medium and microscopic observation, DNA sequence data of internal transcriped spacers (ITS) and electrophoretic bands of RAPD. In order to select the final strain adapted to artificial treating grapes, the β-glucosidase activity of strains at different levels of pH value and infection time in model grape juice were assayed. The three strains were identified as Botrytis cinerea strain. Three strains’ β-glucosidase activity all showed highest level at pH 6.0, and Botrytis-C has the highest. Meanwhile, Botrytis-T behaved better at acid resistance. Clear differences existed in β-glucosidase activity of strains at different infection time, where Botrytis-C showed most unstable. The sporulation rate of Botrytis-T and Botrytis-C was higher. And the features of β-glucosidase activity indicated that Botrytis-T was the best to make artificial noble rot grapes.
KeyWords:
Botrytis cinerea; noble rot wine; β-glucosidase; isolation; identification
