绿粘帚霉菌株发酵液抗真菌活性及稳定性测定  

Anti-fungi activities and stability of fermented broth from strain of Gliocladium virens

作　　者：朱薇薇[1] 单淑芳[1] 杨震元[1] 赵军[1] 樊美珍[1] 胡丰林[1] 

机构地区：[1]安徽农业大学微生物防治安徽省重点实验室,合肥230036

出　　处：《生物学杂志》2009年第5期22-23,29,共3页Journal of Biology

摘　　要：采用杯碟法测定绿粘帚霉(RCEF4099)菌株的发酵液对8种植物病原真菌的抗菌活性。结果表明RCEF4099菌株发酵液对5种供试病原真菌的抑菌圈直径在18mm以上。对菌株发酵液的稳定性测定结果表明菌株转接6代之前,活性稳定,从第7代开始其活性缓慢降低,第10代的抑菌圈直径仅比出发菌株减少了1.7mm。RCEF4099菌株发酵液有较好的热稳定性,发酵液加热到60℃仍有较高活性。该菌株的发酵液对酸的稳定性较好,抑菌活性最强的pH值为4。By means of cup-dish method, the anti-fungi activities of strain RCEF4099 were studied. The results showed that the antagonistic diameter of RCEF4099 to five pathogenic fungi reached more than 18mm. The stability of RCEF4099 was steady after subcultured for 6 generations. However, when subcultured from 7th generation to the 10th generation, the stability slowly decreased, which inhibitory diameter of the 10th generation decreased only 1.7mm compared to that of original strain. The fermented broth of RCEF4099 had thermal stability, it had a high anti-fungi activity to Botrytis cinerea when heated at 60℃. And it had acid and alkali stability, the highest inhibitory activity was at pH 4.

关 键 词：绿粘帚霉 发酵液 抗真菌活性 稳定性 

分 类 号：S432.4[农业科学—植物病理学]