摘要
为探索适宜生产莱氏野村菌分生孢子的培养基及培养条件,利用单因素试验对大豆、小麦、燕麦、大米等材料进行筛选,并优化发酵条件。结果表明,不同基质对莱氏野村菌分生孢子产生、孢子活力、抗逆性和毒力有明显影响。莱氏野村菌在大豆上的产孢量和孢子活力明显高于其它三种基质,但小麦上培养的孢子抗逆性和毒力明显高于其它处理。小麦预浸泡12h后进行发酵,产孢量比对照提高25.9%;小麦浸泡后粉碎成颗粒,可显著提高产孢量;在粉碎的麦粒中添加2/5～3/5(w/w)的谷壳增加其透气性,有利于分生孢子产生,产孢量比对照提高34.7%～42.0%。固体基质接种后的初始含水量和培养温度是影响产孢的重要因素,含水量为65%、培养温度为24～26℃适宜菌体生长和分生孢子产生。光照是分生孢子产生的必需条件,连续光照有利于分生孢子产生。
To develop the media for production of Nomuraea rileyi conidia, the solid-state substrate was screened from soybean, wheat, oat, and rice using single factor experiment, and the fermentation condition was optimized. Obvious difference was observed in conidial yield, spore viability, tolerance to stress environment and virulence when different substrate was used to culture the fungus. Either yield or viability of conidia produced on soybean is higher than any others. However, the conidia produced on wheat seed are more tolerant to heat and UV light, and are higher virulence than those produced on soybean and oat seeds. When wheat seeds were soaked for 12 h and then used to culture the fungus, the conidial yield was increased by 25.9%. In addition, the conidia production was significantly increased when soaked wheat seeds were crushed to increase surface area for fungal growth. Addition of chaff to the crushed wheat seed at ratio of 2/5 to 3/5 （w/w） to make the substrate aerated was more propitious to the growth and conidiation of the fungus, by which the conidial yield was increased by 34.7% - 42.0%. Both of the initial water content in the fermentation mixture and cultural temperature are important factors affecting the growth and conidiation of the fungus. The initial water content of 65% and the cultural temperature of 24 - 26 ℃ were good for growth and conidiation. Light is essential for conidiation of N. rileyi, and continuous light significantly stimulated conidiation.
出处
《植物保护学报》
CAS
CSCD
北大核心
2009年第5期437-442,共6页
Journal of Plant Protection
基金
国家“863”高技术研究发展计划(2006AA10A216)
重庆市高等学校优秀人才支持计划
关键词
莱氏野村菌
固体发酵
培养基配方
发酵条件优化
Nomuraea rileyi
solid-state fermentation
media
optimization of fermentation condition
