一株细菌对蔬菜病原真菌抑菌活性的研究  

Studies on Inhibitory of A Bacteria against Vegetable Pathogenic Fungi

作　　者：马淑玲[1] 孙新城[2] 王富 张玲丽[1] 张浩[1] 

机构地区：[1]郑州职业技术学院生物工程系,郑州450121 [2]郑州轻工业学院食品与生物工程学院,郑州450002 [3]上海生物工程有限公司,上海201611

出　　处：《湖北农业科学》2015年第10期2377-2380,共4页Hubei Agricultural Sciences

基　　金：河南省重点科技攻关计划项目(142102310062)

摘　　要：采用菌丝生长速率法测定分离自实验室的一株细菌对黄瓜灰霉病菌（Botrytis cinerea）、辣椒疫病菌（Phytophthora capsici）、黄瓜枯萎病菌（Fusarium oxysporum）的抑菌效果。结果表明,这株细菌对以上3种病原菌均有较好的抑制效果,其中对黄瓜灰霉病菌的抑制效果最好;细菌粗发酵液经一定强度的温度和酸碱处理后仍有一定的抑菌效果,抑菌效果在p H 5.1-9.0之间无显著差异;用胰蛋白酶处理后拮抗活性无明显变化;经硫酸铵处理过的粗发酵液,其上清液与沉淀均具有抑菌活性。The antifungal activity of bacteria separated from the laboratory was detected against Botrytis cinerea, Phytophthora capsici and Fusarium oxysporumf using mycelium growth rate method. The results showed that the strains of bacteria had high antifungal activity to the above mentioned pathogenic fungi with best antifungal effect against Botrytis cinerea; The bacteria crude fermentation broth had bacteriostasis effect with a certain tolerance to heat and trypsin. Antifungal effect was no signifi- cant difference with pH 5.1-9.0. Antagonistic activity treated with trypsin had no obvious change. Both the supernatant and precipitation had antifungal activity after the treatment by （NH4）2SO4.

关 键 词：粗发酵液 黄瓜灰霉病菌(Botrytis cinerea) 辣椒疫病菌(Phytophthora capsici) 黄瓜枯萎病菌 

分 类 号：S436.3[农业科学—农业昆虫与害虫防治]