灰葡萄孢拮抗细菌营养与发酵配方的研究  

NUTRITION REQUIREMENT AND COMMERCIAL PRODUCTION MEDIA OF ANTAGONISTIC BACTERIA AGAINST BOTRYTIS CINEREA

作　　者：童蕴慧[1] 纪兆林[1] 徐敬友[1] 陈夕军[1] 

机构地区：[1]扬州大学农学院植物保护系,江苏扬州225009

出　　处：《扬州大学学报（农业与生命科学版）》2002年第4期79-83,共5页Journal of Yangzhou University：Agricultural and Life Science Edition

基　　金：江苏省"十五"科技攻关项目(BE2001328)

摘　　要：对新筛选的灰葡萄孢生防细菌即地衣芽孢杆菌(Bacilluslicheniformis)W10和多粘类芽孢杆菌(Paenibacilluspolymyxa)W3、Y2-11-1的营养要求及发酵培养基配方进行了研究。结果表明:3株拮抗细菌的最佳发酵配方,菌株W10为1%麦芽糖、4%黄豆饼粉、0.2%NaNO3、0.02%K2HPO4和0.05%酵母膏,菌株W3为2%蔗糖、4%黄豆饼粉和0.4%酵母膏,菌株Y2-11-1为1%麦芽糖、2%黄豆饼粉、0.2%NaNO3、0.02%K2HPO4以及0.2%酵母膏。Nutrition requirement and commercial production media of new biocontrol bacteria Bacillus licheniformis W10, Paenibacillus polymyxa W3 and Y2111 against Botrytis cinerea were first studied in detail. According to the experimental results and economical factors, the best commercial production of medium of strain W10 was made up of 1% maltose, 4% soybean cake powder, 0.2% NaNO3, 0.02% K2HPO4 and 0.05% yeast extract; that of strain W3 consis ted of 2% sucrose, 4% soybean cake powder and 0.4% yeast extract; that of strain Y2111 was composed of 1% maltose, 2% soybean cake powder, 0.2% NaNO3, 0.02% K2HPO4 and 0.2% yeast extract.

关 键 词：灰葡萄孢 拮抗细菌 发酵配方 地方芽孢杆菌 多粘类芽孢杆菌 营养水平 蔬菜病害 

分 类 号：S436.3[农业科学—农业昆虫与害虫防治]