茶枯发酵液对花生果腐病菌的拮抗作用  

Inhibitory Action of Camellia Cake Fermentation Broth on Fusarium solani

作　　者：余凤玉[1] 邢益政 刘小玉[1] 杨伟波[1] 付登强[1] 贾效成[1] 宋薇薇[1] YU Fengyu;XING Yizheng;LIU Xiaoyu;YANG Weibo;FU Dengqiang;JIA Xiaocheng;SONG Weiwei(Coconut Research Institute,Chinese Academy of Tropical Agricultural Sciences/Peanut Research Station in Hainan,National Engineering Research Center of Peanut,Wenchang 571339,Hainan;Hainan Tropical Ocean University,Sanya 572022,Hainan)

机构地区：[1]中国热带农业科学院椰子研究所/国家花生工程技术研究中心海南花生科研工作站,海南文昌571339 [2]海南热带海洋学院,海南三亚572022

出　　处：《中国热带农业》2022年第3期44-49,66,共7页China Tropical Agriculture

基　　金：海南省科技计划项目(项目编号:ZDYF2020073);现代农业产业技术体系专项资金(CARS-14-2-31);海南省自然科学基金面上项目(319MS081)。

摘　　要：采用菌丝生长速率法和抑制孢子萌发法,测定茶枯发酵液对花生果腐病菌茄腐镰刀菌(Fusarium solani)的抑制作用,并研究了高温对茶枯发酵液抑菌效果的影响。结果表明,茶枯发酵液对茄病镰刀菌的生长具有较强的抑制作用,浓度为10g/L时抑菌活性最高,菌丝生长抑制率为83.29%,产孢抑制率为77.26%;发酵液浓度为10g/L、135℃灭菌5min时,抑菌活性仍然达到66.22%。茶枯发酵液有较好的抑菌效果和良好的稳定性,具有潜在的开发价值和应用前景。In order to measure the inhibitory action of camellia cake fermentation broth on Fusarium solani,the methods of detecting the mycelial growth rate and inhibiting spore germination were adopted. The effect of high temperature on the bacteriostasis of camellia cake fermentation broth was also studied. The results showed that the growth of F. solani was strongly inhibited by the camellia cake fermentation broth. When the concentration was 10g/L, the antibacterial activity was the largest(the inhibition rate of mycelium growth was 83.29%), and the sporulation inhibition rate was 77.26%. The antibacterial activity of fermentation broth was stable at 135℃ for 5min,and the antibacterial activity still reached 66.22%. The fermentation broth of camellia cake had good antibacterial effect and good stability, which had potential development value and application prospect.

关 键 词：茶枯 花生 果腐病 茄腐镰刀菌 抑制效果 

分 类 号：S435.652[农业科学—农业昆虫与害虫防治] TQ450.1[农业科学—植物保护]