几种药用植物内生细菌对苹果腐烂病菌(Valsa mali)抑菌效果研究  

Study on the bacteriostatic effect of endophytic bacteria in several medicinal plants to Valsa mali

作　　者：郭薇[1,2,3] 殷辉[2,3] 周建波[2,3] 吕红[2,3] 张志斌[2,3] 赵晓军[2,3] 刘慧平[1] 韩巨才[1] 

机构地区：[1]山西农业大学农学院,山西太谷030801 [2]山西省农业科学院植物保护研究所,山西太原030031 [3]农业有害生物综合治理山西省重点实验室,山西太原030031

出　　处：《山西农业大学学报（自然科学版）》2017年第6期402-407,共6页Journal of Shanxi Agricultural University(Natural Science Edition)

基　　金：山西省重点研发计划项目(201603D221013-3);山西省青年科技研究基金(面上青年基金项目)(201601D202073)

摘　　要：[目的]为明确已分离的13株药用植物内生细菌对苹果腐烂病菌(V.mali)的抑菌效果。[方法]采用平板对峙法和生长速率法测定了13株供试菌株活菌及其发酵液对苹果腐烂病菌(V.mali)的抑菌率,并对其进行了聚类分析。[结果]依据活菌抑菌率聚类分析结果可将13株菌分为两类:第Ⅰ类为DS-1、CJ-2、DS-3、ZY-1、MY-1、DS-9、MH和MY-4,抑菌率范围为81.88%~83.65%;第Ⅱ类为ZJ-2、L-23、ZJ-1、ZJ-3和CJ-1,抑菌率范围为79.76%~81.29%。依据发酵液抑菌率聚类分析结果可将13株菌分为两类:第Ⅰ类为MY-1、MY-4、CJ-1、CJ-2、ZJ-1、DS-3和ZJ-3,抑菌率范围为60.00%~81.53%;第Ⅱ类为ZJ-2、MH、DS-9、L-23、ZY-1和DS-1,抑菌率范围为12.94%~43.24%。对13株菌的活菌及其发酵液抑菌率进行综合聚类分析,可将13株菌分为四类。其中第Ⅰ类抑菌活性最强,抑菌率范围为68.29%~83.65%,包含所有拮抗菌活菌和MY-4、MY-1的发酵液。[结论]因此,对拮抗菌MY-4和MY-1可以开发其活菌及发酵液来防治苹果树腐烂病;对于其余11株菌,可开发其活菌来防治苹果树腐烂病。[Objective]In order to clearing the antibacterial effect of the 13 endophytic bacteria isolated from medicinal plant to V. mall. [Methods]we studied the inhibition effect of live bacteria and fermentation broth of 13 endophytic bacteria to V. mall by using pair culture method and plate growth rate method. 13 endophytic bacteria could be divided into two types according to the cluster analysis of inhibitory rate of live bacteria. [Results]The first type included DS- 1,CJ-2,DS-3,ZY-1,MY-1,DS-9,MH and MY-4,whose inhibitory rate was in the range of 81.88% to 83.65%. The second type included ZJ-2,L-23,ZJ-1,ZJ-3 and CJ-1, whose inhibitory rate was in the range of 79.76% to 81.29%. 13 strains could be divided into two types according to the cluster analysis of inhibitory rate of the fermentation broth. The first type included MY-1 ,MY-4,CJ-1 ,CJ-2,ZJ-1,DS-3 and ZJ-3 and the range of their inhibitory rate was 60.00% to 81.53%. The second type included ZJ-2,MH,DS-9,L-23,ZY-1 and DS-1,whose inhibitory rate was in the range of 12.94% to 43.24%. The cluster analysis of the inhibitory rate of the live bacteria and fermentation broth showed that the strains could be divided into four groups and the first group was the optimal group with the strongest antibacterial effect from 68. 29% to 83.65%. This group included all the live bacteria of the 13 antagonistic bacterial and the fermentation broth of MY-4 and MY-1. [Conclusion]Therefore, we could develop the live bacteria and fermentation broth of MY-1, MY-4 and the live bacteria of the other 11 bacteria to prevent the apple canker （V. mali）.

关 键 词：药用植物 内生细菌 腐烂病 黑腐皮壳菌 抑菌效果 

分 类 号：S182[农业科学—农业基础科学] Q93[生物学—微生物学]