链霉菌Streptomyces sp.FXP04发酵产物的抑菌效果及其抑菌稳定性  

Antibacterial effect and stability of the fermentation products from Streptomyces sp.FXP04

作　　者：郑暄睿 唐碧瑶 付学鹏[1] ZHENG Xuanrui;TANG Biyao;FU Xuepeng(School of Life Sciences,Agriculture and Forestry,Qiqihar University,Qiqihar 161006,China)

机构地区：[1]齐齐哈尔大学生命科学与农林学院,黑龙江齐齐哈尔161006

出　　处：《高师理科学刊》2025年第3期52-57,共6页Journal of Science of Teachers'College and University

基　　金：黑龙江省属本科高校基本科研业务费科研创新平台项目(145309335)。

摘　　要：为探明链霉菌Streptomyces sp. FXP04发酵液中发酵产物的抑菌稳定性,对其在不同外界条件下的抑菌效果进行分析.采用毒饲法检测Streptomycessp.FXP04发酵产物对致病疫霉(Phytophthora infestans)的抑制效果.培养7 d的抑菌结果表明,Streptomyces sp. FXP04发酵产物在发酵10 d后,对P. infestans菌丝生长的抑制率达到72.57%;在温度为40℃时,对P. infestans的抑制率最高,达到了75.20%,当温度超过100℃时,对P. infestans仍具有一定的抑制效果;在pH为9的条件下,对P.infestans的抑制率达到了58.87%,在强酸强碱(pH为3,12)条件下,仍具有一定的抑菌效果;在碱性蛋白酶处理下,对P. infestans的抑制率降到了10.23%;紫外线照射2 h,对P. infestans的抑制率降到了27.74%.结果表明,Streptomyces sp. FXP04发酵产物具有耐热、耐酸碱以及耐紫外线的能力,有希望开发成微生物制剂,并在防治马铃薯晚疫病方面具有突出的应用潜力.To investigate the antibacterial stability of the fermentation products from the fermentation broth of Streptomyces sp.FXP04,the antibacterial effects of the fermentation products under various external conditions were analyzed.The inhibitory effect of the fermentation products of Streptomyces sp.FXP04 on the pathogenic Oomycete Phytophthora infestans was examined using a toxic feeding method.The results of 7 days of incubation showed that the inhibition rate of P.infestans hyphae growth of Streptomyces sp.FXP04 reached 72.57%after 10 days of fermentation.At the temperature of 40℃,the inhibition rate of P.infestans was the highest,reaching 75.20%,and when the temperature exceeded 100℃,it still had a certain inhibitory effect on P.infestans.Under the condition of pH is 9,the inhibition rate of P.infestans reached 58.87%,and it still had a certain antibacterial effect under the condition of strong acid and alkali(pH is 3,12).Under alkaline protease treatment,the inhibition rate of P.infestans decreased to 10.23%.After 2 hours of ultraviolet irradiation,the inhibition rate of P. infestans decreased to 27.74%.The results indicate that the fermentation products of Streptomyces sp. FXP04 possess heat resistance,acid and alkali tolerance,and UV resistance,showing great potential for development into microbial agents and significant application prospects in the prevention and control of late blight in potatoes.

关 键 词：链霉菌FXP04 抑菌效果 抑菌稳定性 致病疫霉 

分 类 号：Q93[生物学—微生物学]