Inhibition of four vegetable edible organ extracts on bacterial contamination in plant tissue culture

doi:10.3969/j.issn.1004-1524.2017.11.11

›› 2017, Vol. 29 ›› Issue (11): 1854-1861.DOI: 10.3969/j.issn.1004-1524.2017.11.11

• Plant Protection • Previous Articles Next Articles

Inhibition of four vegetable edible organ extracts on bacterial contamination in plant tissue culture

LI Bai¹, GAO Guangchun², FANG Qi², LI Jun^{1, *}

1. Jiaxing Academy of Agricultural Sciences, Jiaxing 314016, China;
2. School of Medicine Science, Jiaxing University, Jiaxing 314001, China

Received:2017-05-19 Online:2017-11-20 Published:2017-12-05

Abstract

Abstract: Plant extracts were obtained from four vegetable edible organs including ginger rhizome, onion bulb, garlic bulb and bitter gourd fruit. The extraction methods were hot water extraction, ultrasonic wave extraction with water, ultrasonic wave extraction with ethanol, volatile oil extraction. Inhibition of these extracts on bacterial contamination in the production of tissue culture were discussed. The results showed that the crude extracts from the four plants had inhibition on the bacteria while single plant extracts could not inhibit all the bacteria. Crude extracts obtained by different extraction methods had different antimicrobial effects. Ultrasonic wave extraction with ethanol had the best antibacterial effect among the three solvent extraction methods. The essential oil from garlic and ginger could significantly inhibit Pseudomonas (B2) and Enterobacter (B11), and other extracts had no significant inhibition. Minimum inhibitory concentration results showed that the MIC value of crude extract from garlic using ultrasonic wave extraction with ethanol was lower than those of other extracts, ginger and garlic essential oil had low MIC value and higher fresh weight. This research could provide references for the prevention and control of bacterial contamination in plant tissue culture.

Key words: plant extracts, plant tissue culture, bacteria, minimum inhibitory concentration

CLC Number:

S188

LI Bai, GAO Guangchun, FANG Qi, LI Jun. Inhibition of four vegetable edible organ extracts on bacterial contamination in plant tissue culture[J]. , 2017, 29(11): 1854-1861.

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Inhibition of four vegetable edible organ extracts on bacterial contamination in plant tissue culture

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