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The Chinese Academy of Agricultural Sciences (CAAS) is a national, integrative agricultural scientific research organization with responsibility for carrying out both basic and applied research, as well as research into new technologies impacting agriculture. CAAS is dedicated to overcoming a broad range of challenges impacting agricultural development and support of the local rural economy. Importantly, CAAS promotes sustainable agriculture within and outside China, extending its reach through technology exchange and cooperative research agree [...]

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Journal Article

Journal Article

Component analysis of Valsa mali var. mali fermentation liquid degrading phlorizin  [2012]

Wang Jianhua, Northwest Agriculture and Forestry University, Yangling (China); Ke Xiwang, Northwest Agriculture and Forestry University, Yangling (China); Huang Yichao, Northwest Agriculture and Forestry University, Yangling (China);

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The study aimed at elucidating the Valsa mali var. mali metabolites produced during pathogenesis, which can degrade phlorizin, the main content in apple tree bark, and provide a theoretical basis for revealing the pathogenic mechanism. Mycelium dry weight together with the degradation rate of phlorizin were measured 10 days after pathogen fermentation using phlorizin as carbon source. In the meantime, 30 days’ pathogen fermentation filtrate was obtained by using starch as carbon source. Then the organic acids and proteins were further isolated from the filtrate. The organic acids and proteins free filtrate were regarded as residual liquid. The degradation rate of phlorizin by the pathogen and the degradability of phlorizin by starch fermentation filtrate, organic acids, proteins and residual liquid were determined by HPLC. Results showed that the mycelium dry weight was 48 mg per 100 mL in 10 day’s fermentation liquid using phlorizin as carbon source. The degradation rate of phlorizin by the pathogen was 92.46% after 10 days’ reaction, and the rate reached 99.88% by starch fermentation filtrate. Proteins of 1 mg/mL can degrade 90.4% of phlorizin after 5 days’ treatment. Organic acids and residual liquid, on the other hand, could merely degrade 1.6% and 5.9% of phlorizin, respectively. And the phlorizin degradation rate increased as the proteins concentration and reaction time increased. Proteins, which possibly were cell wall degradation enzymes, produced
by pathogen play an important role in phlorizin degradation.
From the journal
Journal of Northwest Agriculture and Forestry University
ISSN : 1671-9387

Bibliographic information

Language:
zho
Type:
Journal Article
In AGRIS since:
2013
Volume:
40
Issue:
8
Start Page:
89
End Page:
94
All titles:
"Component analysis of Valsa mali var. mali fermentation liquid degrading phlorizin"@eng
"苹果树腐烂病菌发酵液中根皮苷主要降解成分的分析"@zho
Other:
"Resume(Zh,En)"
"11 ref."
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Bibliographic information

Language:
zho
Type:
Journal Article
In AGRIS since:
2013
Volume:
40
Issue:
8
Start Page:
89
End Page:
94
All titles:
"Component analysis of Valsa mali var. mali fermentation liquid degrading phlorizin"@eng
"苹果树腐烂病菌发酵液中根皮苷主要降解成分的分析"@zho
Other:
"Resume(Zh,En)"
"11 ref."