甲基营养型芽胞杆菌BM-24菜籽饼发酵液对粉蕉枯萎病防效研究  

Effects of Bacillus methylotrophicus BM-24 and Rapeseed Fermentation Broths on Dwarf Banana Fusarium Wilt

作　　者：黄霄[1,2] 周登博[1,2] 张锡炎[2] 陈波[2] 刘小玉[2] 谭昕[2] 高祝芬[2] 

机构地区：[1]海南大学园艺园林学院,海口570228 [2]中国热带农业科学院热带生物技术研究所,海口571101

出　　处：《中国生物防治学报》2014年第3期361-369,共9页Chinese Journal of Biological Control

基　　金：国家现代农业产业技术体系建设专项(CRAS-32)

摘　　要：本研究通过盆栽试验测定甲基营养型芽胞杆菌BM-24菜籽饼发酵液、菜籽饼发酵液、甲基营养型芽胞杆菌BM-24 LB发酵液对粉蕉苗期枯萎病的防效以及植株生长的影响。结果表明,各种发酵液对粉蕉苗均有一定防病促生作用。第51 d结束试验时,添加菌株BM-24的菜籽饼发酵液、菜籽饼发酵液和菌株BM-24 LB发酵液3个处理的病情指数较接种病原菌对照(CK2)分别降低82、64和49,地上部分鲜重分别高出81.19、60.60、59.30 g,地下部分鲜重分别高出38.25、35.03、30.83 g,株高分别高出23.10、18.81、14.38 cm,土壤中病原菌浓度从105 cfu/g土分别降低至103、103、104 cfu/g土。各发酵液处理均能显著提高粉蕉苗保护酶活性、抑制叶绿素分解、降低根系电导率,其中接种病原菌,施用添加菌株BM-24的菜籽饼发酵液处理效果最显著,粉蕉苗叶片SOD、CAT、POD峰值时的酶活力为CK2的1.3、1.4和1.5倍,叶绿素a、叶绿素b和叶绿素含量分别为CK2的2.7、2.3和2.6倍,电导率降低了31.9%;菜籽饼能显著提高菌株BM-24定殖效果,接种45 d时活菌数量提高了5.0倍。Rapeseed fermentation liquid by Bacillus methylotrophicus BM-24, rapeseed fermented liquid and LB fermentation liquid by B. methylotrophicus BM-24 were tested for their effects on Fusarium wilt in dwarf banana seedling stage and on plant growth in pots. Results showed that the three fermentation liquids treatments were effective in control of Fusarium wilt in dwarf banana seedling stage and promotion of plant growth. At the end of the experiment （51 days）, disease index of the banana treated with BM-24 fermentation liquid of rapeseed, rapeseed fermented liquid and BM-24 fermentation liquid of LB decreased by 82, 64 and 49 respectively, in comparison with no treatment. The fresh weight of above-ground part of seedlings increased by 81.19, 60.60 and 59.30 g respectively, and the fresh weight of under-ground part increased by 38.25, 35.03 and 30.83 g respectively. Plant height increased by 23.10, 18.81 and 14.38 cm respectively. Fusarium oxysporum f. sp. cubense concentration in the soil reduced from 105 cfu/g soils to 103, 103 and 104 cfu/g soil respectively. All fermentation liquid treatments could significantly improve activity of the protective enzymes of the dwarf banana in seedling stage, inhibit decomposition of chlorophyll and decreases the root conductivity. Among them, BM-24 fermentation liquid of rapeseed showed the most significant effect. The maximum activity of SOD, CAT and POD were 1.3、1.4 and 1.5 times higher,＆amp;nbsp;respectively, compared to the non-treatment. And the contention of chlorophyll a, b and chlorophyll were 2.7, 2.3 and 2.6 times higher, respectively. The electrical conductivity was reduced by 31.9%. Rapeseed cake could improve the effect of colonization of BM-24 significantly.

关 键 词：粉蕉枯萎病 菜籽饼 甲基营养型芽胞杆菌 定殖 

分 类 号：S476[农业科学—农业昆虫与害虫防治]