番茄灰霉病拮抗链霉菌S89发酵条件的研究  

Studies on Fermentation Condition of Antagonistic Streptomyces S89 against Botrytis Cinerea

作　　者：谷祖敏[1] 徐国锋[1] 纪明山[1] 王英姿[1] 魏松红[1] 

机构地区：[1]沈阳农业大学植物保护学院辽宁省生物农药工程技术研究中心,辽宁沈阳110161

出　　处：《化学与生物工程》2007年第4期61-63,共3页Chemistry & Bioengineering

基　　金：辽宁省"十五"科技攻关项目(2006215004);辽宁省工程技术研究中心专项(200535)

摘　　要：用7号培养基发酵番茄灰霉病拮抗链霉菌S89后的发酵液对番茄灰霉病菌的抑制作用最强,在初始pH值为6、培养温度为28-32℃的培养条件下,培养5 d产生的抗菌物质抑菌活性最强。对7号培养基进一步研究发现,碳源对抗菌物质的产生影响不大,氮源有显著影响,当牛肉膏与蛋白胨为1∶1作为氮源时抑菌作用最强;Mg2+、Mn2+和K+能促进抗菌物质的产生,Fe2+和Na+抑制抗菌物质的产生,Zn2+对抗菌物质的产生没有作用。Experiments indicated that the optimum fermentation condition for S89, an antagonistic streptomyces against Botrytis cinerea, to produce the most effective ferment filtrate in culture medium No. 7 were as follows, initial pH value 6, culture temperature 28-32℃, culture time 5 d. On the base of No. 7 medium,carbon sources had little influence on the production of antagonistic substance and nitrogen sources affected significantly. Moreover, antagonistic effect was best when the ratio of beef extract to peptone was 1 ： 1. The result showed Mg^2＋ , Mn^2＋ and K^＋ had stimulative effect, Fe^2＋ and Na^＋ had suppressive effect, and Zn^2＋ had no effect.

关 键 词：拮抗链霉菌S89 发酵条件 番茄灰霉病菌 

分 类 号：TQ920.6[轻工技术与工程—发酵工程] S482.28[农业科学—农药学]