摘要
旨在对2株微白黄链霉菌(Streptomyces albidoflavus)的发酵液进行稳定性和抗菌效果分析,为明确其生防潜力和剂型研发奠定基础。采用杯碟法、平板生长抑制法、菌丝体干重法、孢子萌发抑制法检测抗菌活性,采用电导率法测定对膜透性的影响。结果表明:2株链霉菌的发酵液均能在日光灯照射和低温环境中保持稳定的活性;经蛋白酶K处理后,活性均能保持在80%以上;但对有机溶剂的敏感性不同。HD-103、HD-109的抗菌活性粗提物对尖孢镰刀菌(Fusarium oxysporum)菌丝生长的EC_(50)值分别为97.9、120.2μg/m L,对孢子萌发的EC_(50)值分别为90.57、83.36μg/m L。电导率测定结果表明,2株菌的发酵液均可破坏尖孢镰刀菌细胞透性。菌株HD-103和HD-109对尖孢镰刀菌菌丝生长和孢子萌发均有抑制作用,其发酵液具有较好的稳定性,具有开发为生防制剂的潜力。
To lay the foundation for clarifying the biocontrol potential ability and developing the biological pesticide formulation of two Streptomyces albidoflavus, the stability and antifungal effect of the fermentation broth were analyzed. The antifungal activity on Fusarium oxysporum was detected by cylinder plate method, plate growth inhibition assay, mycelium dry weight method and spore germination inhibition method, and the membrane permeability was measured by conductivity test. The results showed that the fermentation broth of HD- 103 and HD- 109 had good stability under the condition of fluorescent light and low temperature, and could maintain antifungal activity at the original level of 80% after being treated with proteinase K, but had different sensitivities to organic solvents. ECso values of the antifungal crude extracts of HD- 103 and HD- 109 were 97.9 μg/mL and 120.2 μg/mL on inhibiting F. oxysporum hypha growth, while ECso on spore germination was 90.57 μg/mL and 83.36 μg/mL, respectively. Conductivity test indicated that the fermentation broth of two strains caused damage of plasma membrane of F. oxysporum. HD- 103 and HD- 109 had inhibitory effects on mycelia growth and spore germination of F. oxysporum, their fermentation broth had good stability, therefore they have the potential to develop into biocontrol agents.
出处
《中国农学通报》
2017年第12期108-114,共7页
Chinese Agricultural Science Bulletin
基金
国家自然科学基金"侧孢短芽孢杆菌与枯草芽孢杆菌共培养抗菌活性增强的生态学机理"(31370511)
黑龙江省自然科学基金"侧孢芽孢杆菌与枯草芽孢杆菌共培养代谢产物的研究"(C201003)
黑龙江大学微生物学重点实验室开放项目"侧孢短芽孢杆菌与枯草芽孢杆菌共培养的生态学关系"(2012MOI-1)
关键词
微白黄链霉菌
尖孢镰刀菌
发酵液
稳定性
抗菌作用
Streptomyces albidoflavus
Fusarium oxysporum
fermentation broth
stability
antifungal action
