Antony-Babu Sanjay, Singleton Ian
Institute for Research on Environment and Sustainability, School of Biology, Newcastle University, Devonshire Building, NE17RU Newcastle, UK.
Antonie Van Leeuwenhoek. 2009 Nov;96(4):413-22. doi: 10.1007/s10482-009-9355-2. Epub 2009 Jun 17.
The ability of ozone gas to reduce food spoilage is relatively well documented, but the developmental effects of the gas on food spoilage fungi are not well known. In this study two model aspergilli, Aspergillus nidulans and Aspergillus ochraceus were used to study the effects of ozone on spore germination, sporulation and biomass production. These effects were examined under three levels of ozone; two high level ozone exposures (200 and 300 micromol mol(-1)) and one low level exposure (0.2 micromol mol(-1)). The two species behaved noticeably different to each other. Ozone was more effective in reducing growth from spore inocula than mycelia. No spore production could be detected in A. nidulans exposed to continuous low level O3, whereas the same treatment reduced spores produced in A. ochraceus by 94%. Overall the work suggests that ozone exposure is an effective method to prevent spread of fungal spores in a food storage situation.
臭氧气体减少食物腐败的能力已有较多记载，但该气体对食物腐败真菌的发育影响却鲜为人知。在本研究中，选用了两种曲霉属模式菌株，即构巢曲霉和赭曲霉，来研究臭氧对孢子萌发、产孢和生物量产生的影响。在三种臭氧水平下考察了这些影响；两种高浓度臭氧暴露（200和300微摩尔/摩尔(-1)）和一种低浓度暴露（0.2微摩尔/摩尔(-1)）。这两个物种的表现明显不同。臭氧对减少孢子接种物的生长比对菌丝体更有效。在持续低水平O3暴露的构巢曲霉中未检测到孢子产生，而相同处理使赭曲霉产生的孢子减少了94%。总体而言，这项工作表明，在食物储存环境中，臭氧暴露是防止真菌孢子传播的有效方法。
