不同发酵条件对木霉产孢类型的影响  

Effect of Fermentation Factors on Spore Types of Trichoderma Strain 23

作　　者：庄敬华[1] 高增贵[1] 刘限[1] 陈捷[1,2] 杨宇[1] 黄艳青[1] 

机构地区：[1]沈阳农业大学植物保护学院 [2]上海交通大学农业与生物学院,上海201101

出　　处：《中国生物防治》2005年第1期37-40,共4页Chinese Journal of Biological Control

基　　金：国家十五攻关项目 (2 0 0 1BA5 0 9B0 5 );农业部 94 8项目 (2 0 10 5 6 ) ;辽宁省"十五"科技攻关项目 (2 0 0 12 0 80 0 1)

摘　　要：木霉T2 3固体发酵以产生分生孢子为主。液体发酵可以通过控制培养条件来生产不同类型的孢子。马铃薯葡萄糖培养液、马铃薯蔗糖培养液等可作为生产厚垣孢子的培养基 ;木霉T2 3的孢子类型和产孢速度受温度影响。在适于木霉生长的温度范围内 ,2 4℃以下产生厚垣孢子 ,最大产孢量为 1 0 6× 1 0 8个 /ml。 2 8℃以上形成分生孢子 ;30℃时产孢量最大 ,为 1 99×1 0 8个 /ml,温度越高产孢速度越快。初始pH值低易产生厚垣孢子 ,pH值高易产生分生孢子。适当降低液体发酵的供氧量 。Conidia was major type in spore of Trichoderma strain T23 in solid fermentation, while two kinds of spores could be produced by controlling the cultural conditions in liquid fermentation. PD and PS mediums could be liquid media to produce chlamydospore. The spore type and sporulation ratio of Trichoderma T23 were affected by the temperature. Chlamydospore could be produced under 24℃ up to 1.06×10~8/ml. Conidia could be produced above 28℃ up to 1.99×10~8/ml at 30℃. The spore appeared earlier in high temperature. Chlamydospore was easy to produce in low pH and O\-2, while conidia in high pH.

关 键 词：发酵条件 木霉 厚垣孢子 分生孢子 

分 类 号：S476.1[农业科学—农业昆虫与害虫防治]