欢迎访问《农学学报》，
农学学报

农学学报 ›› 2013, Vol. 3 ›› Issue (1): 20-25.

所属专题： 生物技术； 园艺

• 植物保护 • 上一篇    下一篇

草莓根腐病菌拮抗细菌GF-16的发酵条件研究

卜春亚 高菲 靳永胜 师光禄   

  • 收稿日期:2012-03-20 修回日期:2012-11-30 出版日期:2013-01-20 发布日期:2013-01-20

The Optimization of Fermentation Conditions for Antagonistic Bacteria GF-16 Against Pestalotiopsis photiniae

  • Received:2012-03-20 Revised:2012-11-30 Online:2013-01-20 Published:2013-01-20

PDF (PC)

1406

摘要：

本试验为了确定草莓根腐病菌拮抗细菌GF-16的最有利的发酵液组成和发酵条件，分别采用了单因素试验和正交试验的方法。结果表明: 发酵液中的C、N 源组合，C、N 源及NaCl的含量都对拮抗细菌GF-16的抑菌活性有不同的影响，用1%的葡萄糖、1.5%的黄豆饼粉及0.5%的NaCl配制的发酵液对拮抗细菌GF-16的抑菌效果相对较好。在研究的几个发酵条件中，拮抗细菌GF-16的最适条件为发酵时间36h，pH7，接种量4%，500mL摇瓶装液量110mL，180r/min，28oC恒温培养。

关键词: 甜菜, 甜菜, 根腐病, 病原菌, 综合防治

Abstract:

The composition of fermented broth and fermentation conditions were optimized by monofactorial and orthogonal experiment respectively. Combination of the C, N sources, content of the C, N sources and NaCl, had different effect on the antagonistic activity of bacteria GF-16. The broth composed of 1% amylaceum, 1.5% Huang bean cake powder and 0.5% NaCl was better for antagonistic effect of GF-16. Through the study of a few fermentation conditions of antagonistic bacteria GF-16, The most preferable fermentation condition was fermented for 36h, pH7, 7%inoculation, 110mL liquid in 500mL conical flaskand, 180r/min, 28oC.