灰枣红点软腐病菌拮抗菌株CN124的发酵培养基优化  

Optimization of fermentation culture medium of Streptomyces rimosus CN124 for Btryosphaeria dothidea

作　　者：崔建州[1] 牛晓科[1,2] 侯晓杰[1] 冉隆贤[1] 

机构地区：[1]河北农业大学林学院,河北保定071001 [2]河北省磁县林业局,河北磁县056500

出　　处：《河北农业大学学报》2009年第6期85-88,共4页Journal of Hebei Agricultural University

基　　金："十一五"国家科技支撑计划(2006BAD08A03);教育部科学技术研究重点项目(208017);河北农业大学科研项目

摘　　要：为了降低灰枣红点软腐病对河南省灰枣的危害,减轻农药残留,探索灰枣红点软腐病的生物防治的途径。本研究以龟裂链霉菌菌株CN124为试材,灰枣红点软腐病菌Btryosphaeria dothidea作为目标防治菌株,采用单因子与均匀试验相结合的方法,通过均匀设计回归分析,筛选出菌株CN124对灰枣红点软腐病菌拮抗作用最佳的发酵培养基配方。结果表明,其最佳配方为:淀粉11.67%,玉米粉2.69%,(NH4)2SO40.22%,CaCO30%,NaCl 0.03%。This study explores the biological control of soft rot disease of Ziziphus jujube to reduce the loss caused by soft rot disease of Z.jujuba,and minimize pesticide residues.The fermentation medium of the highest rates of antibacterial Streptomyces rimosu CN124 for Btryosphaeria dothidea was selected using single-factor test combined with the evenness test through the regression analysis.The result showed that the optimum medium was starch 11.67%,corn flour 2.69%,（NH4）2SO4 0.22%,CaCO3 0% and NaCl 0.03%.

关 键 词：菌株CN124 均匀试验 均匀设计回归分析 发酵培养基 灰枣红点软腐病 

分 类 号：S482.292[农业科学—农药学]