木霉菌株对草莓炭疽病菌抑菌效应评价  

Evaluation of inhibitory effect of trichoderma strain on strawberry colletotrichum gloeosporioides

作　　者：马华升[1] 阮松林[1] 杨平平[2] 忻雅[1] 童建新[1] 王淑珍[1] 余红[1] 来文国[1] 郑桂珍[1] 廖尚全[1,3] 

机构地区：[1]杭州市农业科学研究院生物技术研究所,浙江杭州310024 [2]山东轻工业学院食品与生物工程学院,山东济南250353 [3]中国计量学院生命科学学院,浙江杭州310018

出　　处：《山东轻工业学院学报（自然科学版）》2009年第4期22-26,共5页Journal of Shandong Polytechnic University

基　　金：浙江省科技计划资助项目(2007C22010)

摘　　要：采用木霉菌株HZ0501,通过生物发酵法制备发酵液,以草莓炭疽病菌为靶标菌进行发酵液抑菌活性评价。结果表明,发酵液对草莓炭疽病菌具有明显的抑菌活性。超声波处理发酵液12 min,显著提高发酵液抑菌活性,说明木霉菌胞内外均存在抑菌活性成分。发酵液中抗菌活性物质对高温、酸碱处理具有良好稳定性,60℃高温和中等酸度pH 5处理显著提高发酵液对炭疽病菌的抑菌活性。与未稀释的发酵液相比,发酵液稀释100倍后明显提高对炭疽病菌的抑菌活性。此外,发酵液中具有较高的纤维素酶和β-葡聚糖酶活性。Fermentation broth from richoderma viride strain HZ0501 was prepared by biological fermentation.Antifungal activity of fermentation broth evaluation was carried out by the target bacteria against Colletotrichum Gloeosporioides.The results showed that fermentation broth had significant activity against Colletotrichum Gloeosporioides.After being treated by ultrasonic wave for 12 minutes,the fermentation broth from original broth showed significantly higher antifungal activity,suggesting that intra-and exta-cellular of Trichoderma koningii strain had antifungal substances.Antifungal substances were stable at high temperature and different pH value.The fermentation broth that treated by at 60 ℃ and acid pH 5 significantly increased activity against Colletotrichum Gloeosporioides.Compared with undiluted control,fermentation broth that was diluted 100 fold with water significantly improved activity against Colletotrichum Gloeosporioides.In addition,fermentation broth had higher activity of cellulose and β-glucanase.

关 键 词：木霉菌株 发酵液 草莓炭疽病原菌 抑菌活性 

分 类 号：Q819[生物学—生物工程]