辣椒疫霉病拮抗菌LRS-1固体发酵条件优化及其抑菌稳定性研究  

Optimization of Solid Fermentation Conditions for LRS-1 against Phytophthora capsicum Disease and Its Antibacterial Stability

作　　者：张亮[1] 张周 谭丽 盛浩[1] 袁红[1] 邓立平 ZHANG Liang;ZHANG Zhou;TAN Li;SHENG Hao;YUAN Hong;DENG Li-ping(College of Resources and Environment,Hunan Agricultural University,Changsha 410128,PRC;Soil Fertilizer Station,Liling Agricultural Bureau,Liling 412200,PRC;Agricultural Technology Promotion Center,Liling 412200,PRC)

机构地区：[1]湖南农业大学资源环境学院,湖南长沙410128 [2]醴陵市农业局土壤肥料工作站,湖南醴陵412200 [3]醴陵市农技推广中心,湖南醴陵412200

出　　处：《湖南农业科学》2020年第4期1-5,共5页Hunan Agricultural Sciences

基　　金：国家自然科学基金(41571234);湖南省自然科学基金(2019JJ50259);湖南省教育厅科学研究项目(19C0928);“1515”学术创新团队带头人培养项目。

摘　　要：为了生防型多粘类芽孢杆菌LRS-1的大规模生产应用,以LRS-1固体发酵活菌数为指标,研究了麦麸和草炭基本基质配比、碳源、氮源、初始含水量以及发酵时间、接种量、种龄等条件对LRS-1菌株固体发酵效果的影响;同时,以平板抑菌率为指标,研究了温度和pH值对LRS-1抑菌稳定性的影响。结果表明:LRS-1的最优固体发酵条件为麦麸与草炭的比例为30∶20,大米添加量12%,小米添加量25%,初始含水量80%,发酵时间6 d,接种量30%,种龄72 h;LRS-1在30℃左右与中碱性环境中可以保持稳定的抑菌效果。In order to explore the optimal solid fermentation conditions of Paenibacillus polymyxa LRS-1 and its bacterial inhibition stability,and provide the necessary technical support for the LRS-1's mass production,the effects of the ratio of wheat bran and peat,carbon source,nitrogen source,initial water content,fermentation time,inoculum size and inoculum age on the solid fermentation effect of LRS-1 with the number of viable bacteria as index,as well as the effect of temperature and pH value on its antibacterial stability with antibacterial rate as index was studied in this paper.The final results showed that the optimal solid fermentation conditions of LRS-1 were:the ratio of wheat bran and peat 30∶20,12%rice and 25%millet,initial water content 80%,fermentation time 6 d,inoculum size 30%,inoculum age 72 h.Antibacterial stability showed that at around 30℃in medium alkaline environment,LRS-1 could maintain the stable antibacterial effect.

关 键 词：生防型多粘类芽孢杆菌LRS-1 固体发酵 抑菌稳定性 

分 类 号：Q939.92[生物学—微生物学]