稻瘟病生防放线菌菌株A_(11)发酵液中抗菌物质的稳定性测定  

Stability Evaluation of Antifungal Substances in Fermentation of Actinomycetes A_(11) Strain

作　　者：张宇[1] 张敏[1] 叶亚军[1] 刘铭[1] 涂勇[1] 

机构地区：[1]四川农业大学植保系,四川雅安625014

出　　处：《中国农学通报》2005年第6期315-316,共2页Chinese Agricultural Science Bulletin

基　　金：四川省教育厅重点项目(2002A013)

摘　　要：在实验室分离获得的放线菌A11菌株,其发酵液采用对峙培养对植物病原真菌均表现良好的抑菌活性。对发酵液在不同温度和不同pH下的稳定性进行测定,结果表明菌株A11发酵液在中性及酸碱条件下都稳定,在极酸和极碱条件下抑菌活性丧失;A11发酵液能经受75℃温度60min,仍保持原来的抗菌活性,温度升高到100℃时活性丧失。Fermentation of strain A11 showed antagonism pathogenic fungus such as Exserohilum Helminthosporium turcicum, Colletotrichum gloeosporioide, and so on. Antifungal substances in fermentation of strain A11 can keep activity at neutral, alkaline. But antifungal substances begin to lose activity at extreme neutral and extreme alkaline. It can preserve it's inhibitory to pathogenic fungi when autoclaved at 75℃ for 60min, However, this substance was not stable ,it loses activity when temperature up to 100℃.

关 键 词：发酵液 放线菌 稳定性测定 抗菌物质 菌株 稻瘟病 生防 植物病原真菌 抑菌活性 对峙培养 酸碱条件 抗菌活性 温度升高 实验室 丧失 

分 类 号：S435.111.4[农业科学—农业昆虫与害虫防治] TQ922.1[农业科学—植物保护]