两种真菌发酵液对致病疫霉的抑制机理  

Inhibition Mechanisms of Fermantations from Two Fungi against Phytophthora infestans

作　　者：郭会婧[1] 李文香[1] 蒋继志[2] 田再民[1] 郭江[1] 鲁建斌 

机构地区：[1]河北北方学院农林科技学院,河北张家口075000 [2]河北大学生命科学学院,河北保定071002 [3]河北省张家口市农业局,河北张家口075000

出　　处：《湖北农业科学》2010年第11期2790-2792,共3页Hubei Agricultural Sciences

基　　金：河北省自然科学基金项目(C2007000191);公益性行业(农业)科研专项(nyhyzx07-053-13)

摘　　要：试验研究了白菜黑斑病菌和梨黑斑病菌的发酵液对致病疫霉的抑制机理。白菜黑斑病菌和梨黑斑病菌的发酵液使致病疫霉菌丝形态发生畸变;对致病疫霉游动孢子释放的抑制率分别为95.67%和93.38%;对致病疫霉休止孢萌发的抑制率分别为79.55%和76.80%。经处理的致病疫霉病菌菌丝体中可溶性蛋白含量与对照相比有一定的下降,表明上述两种发酵液可抑制致病疫霉菌丝体中蛋白的合成。The paper studied the inhibition mechanisms on P.infestans from A.brassicae fermantation and A.kikuchiana fermantation.The results showed that：A.brassicae fermantation and A.kikuchiana fermantation had effects on the mycelium of P.infestans.The two fermantation＇s inhibition rates to zoospore release of P.infestans were 95.67% and 93.38%.The two fermantation＇s inhibition rate to zoospore germination of P.infestans were79.55% and 76.80%.The results showed the two fermantations aslo had inhibition on protein synthesis of P.infestans＇ ycelium.

关 键 词：致病疫霉 白菜黑斑病菌 梨黑斑病菌 抑制机理 

分 类 号：S476.1[农业科学—农业昆虫与害虫防治]