链霉菌F-1013虾壳粉发酵液对3种植物病原真菌的抑制作用  

The antagonistic effect of shrimp fermentation liquor of Streptomyces F-1013 against plant pathogenic fungi

作　　者：林梅[1] 张绍升[2] 

机构地区：[1]福建农林大学测试中心 [2]福建农林大学植物保护学院,福建福州350002

出　　处：《福建农林大学学报（自然科学版）》2010年第6期584-589,共6页Journal of Fujian Agriculture and Forestry University:Natural Science Edition

基　　金：福建农林大学青年教师基金资助项目(05A11)

摘　　要：对一株分离自海洋虾壳,已鉴定为玫瑰黄链霉菌的菌株F-1013进行抑菌活性的测定.结果表明,F-1013菌株的虾壳粉发酵液对香蕉内生炭疽病菌、水稻纹枯病丝核菌、香蕉枯萎病镰刀菌的抑菌率分别达到100%、96.3%、94.7%,抑菌作用明显.The antagonistic effect of strain Streptomyces F-1013,which was isolated from the shell of shrimp and had identified as Streptomyces roseoflavus,was analyzed.The result indicated that the shrimp fermentation liquor of the strain had distinct antagonistic effect against Colletotrichum sp.,Rhizoctonia solani,Fusarium oxysporum f.sp.cubense.The flat testing indicated that the antagonistic rate reached 100%,96.3% and 94.7% respectively.

关 键 词：链霉菌F-1013 植物病原真菌 抑菌率 

分 类 号：S476.19[农业科学—农业昆虫与害虫防治]