摘要
为明确3株优良生防菌SC11、153、FO47在不同发酵方法和保存条件下活菌量变化规律,采用活菌平板计数法,测定3种生防菌12个月内活菌量变化及3种生防菌粉剂发酵初期和12月保存期后对茄子黄萎病的温室盆栽防效。结果表明,SC11、153和FO47菌粉于4℃密封保存12个月后活菌量与其初始活菌量差异不显著（P〈0.05）;FO47菌粉在4℃保存12个月后活菌量高于初始活菌量（P〈0.05）;3种生防菌发酵液初始活菌量较菌粉低1～2个数量级,在保存期60d内活菌量急剧下降,第6个月时接近于0。3种生防菌粉存放12个月后对茄子黄萎病仍保持较高的抑菌活性。说明,固体发酵菌粉可以得到较高数量级的初始活菌量,3种生防菌菌粉4℃密封保存12个月后活菌量及抑菌活性不变,且FO47菌粉活菌量略有上升;发酵液不利于生防菌的长期保存。
The purpose was to study the variation pattern of the viable cells concentration of three bio- control strains SCll, 153 and FO47 under different fermentation and preservation conditions. The plate counting method of live bacteria was used to determine the viable cells concentration of the three strains for 12 months,and the control effect of three strains to Verticillium dahliae in the greenhouse condition were tested at initial stage and after 12 months. The viable cells concentrations of SCll, 153 and FO47 fermentation powder were basically unchanged on 4 ℃ sealing among 12 months（P〈0.05）. The viable cells concentration of FO47 fermentation powder was slightly increased on 4 ℃ （P〈0.05） ; the viable cells concentrations of SCll, 153 and FO47 fermentation broth were much lower than that of fermentation powder, and sharply declined in 60 days, closed to 0 in the sixth month. Three bio- control strains still kept high antifungal activities to Verticillium dahliae after 12 months of preserva- tion. Solid fermentation can obtain higher magnitude order of initial viable cells concentrations. The viable cells concentration and antifungal activities of three biocontrol strains fermentation powderwould not change on 4 der even ascended slig long time preservation sealing condition. The viable cells concentration of FO47 fermentation pow- y after 12 months preservation ~ the fermentation broth was not suitable for the biocontrol strains.
出处
《西北农业学报》
CAS
CSCD
北大核心
2014年第9期141-146,共6页
Acta Agriculturae Boreali-occidentalis Sinica
基金
国家自然基金(31371978)
农业部公益性行业(农业)科研专项资助项目(200903007)
国家公益性行业(农业)科研专项(201103016)
高等学校学科创新引智计划项目(B07049)
关键词
生防菌株
发酵菌粉
发酵液
保存期
Bioeontrol｜ strains
Fermentation powder
Fermentation broth
Preservation period
