Screening of core microorganisms in healthy and diseased peaches and effect evaluation of biocontrol bacteria (Burkholderia sp.)健康桃和病害桃核心微生物的筛选及生防细菌的效果评价。
摘要
（1）Biological antagonists serve as the most important green alternatives to chemical fungicides, a class of microorganism that inhibits the growth of pathogenic fungi to reduce fruit incidence.生物拮抗剂是化学杀菌剂最重要的绿色替代品，化学杀菌剂是一类抑制病原真菌生长以降低果实发病率的微生物。
（2）In this paper, healthy and diseased peach fruit was selected for amplicon sequencing of the epiphytic microbiota on their surface to obtain a comprehensive understanding.本文选取健康和患病桃果实，对其表面附生微生物进行扩增子测序，以获得全面的了解。
（3）Community structure, diversity and LefSe analysis were performed to screen Acetobacter, Muribaculaceae and Burkholderia as the core bacteria, Mycosphaerella, Penicillium and Alternaria as the core fungi, they showed significant differences and were highly enriched通过群落结构、多样性和LefSe分析，筛选出醋酸菌属、Muribaculaceae和伯克霍尔德氏菌属为核心细菌，霉菌属、青霉属和链格孢属为核心真菌，它们表现出显著的差异性和高度富集性.
（4）Two strains fungi (Penicillium K3 and N1) and one strain antagonistic bacteria (Burkholderia J2) were isolated. The in intro test results indicated the bacterial suspension, fermentation broth and volatile organic compounds of antagonistic bacteria J2 were able to significantly inhibit pathogen growth. In vivo experiments, peach was stored at 28 °C for 6 days after different treatments, and samples were taken every day. It was found that Burkholderia J2 enhanced peach resistance by increasing the activities of antioxidant - related enzymes such as SOD, POD, PAL, PPO, GR, MDHAR, and DHAR.分离出两株真菌(青霉K3和N1)和一株拮抗细菌(J2伯克霍尔德氏菌)。室内试验结果表明，拮抗菌J2的菌悬液、发酵液和挥发性有机物能显著抑制病原菌的生长。在活体实验中，不同处理后的桃在28℃下贮藏6天，每天取样。发现J2伯克霍尔德菌通过提高抗氧化相关酶如SOD、POD、PAL、PPO、GR、MDHAR和DHAR的活性来增强桃的抗性。
（5）The results improved that Burkholderia J2 has great biocontrol potential and could be used as a candidate strain for green control of blue mold.研究结果表明，J2伯克霍尔德氏菌具有很大的生防潜力，可以作为绿色防治青霉病的候选菌株
（6）Result结果
（7）Distribution of microbial community structure in healthy fruit and diseased fruit健康果实和病害果实中微生物群落结构的分布
（8）Comparison of microbial diversity of the healthy and diseased fruit健康果实和病害果实微生物多样性的比较
（9）Selection of core peaches microbiota桃核心微生物区系的选择
（10）Identification of bacteria and fungi细菌和真菌的鉴定
（11）Inhibitory effect of bacteria J2 on fungal K3 and N1细菌J2对真菌K3和N1的抑制作用
（12）Biocontrol efficacy of bacteria J2 on postharvest quality of peaches细菌J2对桃采后品质的生防效果
（13）Enzyme activities in peaches after bacteria J2 treatment细菌J2处理后桃的酶活性