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吡咯伯克霍尔德氏菌JK-SH007的发酵条件及其对杨树溃疡病的防治效果
引用本文:任嘉红,班虎栋,叶建仁,李浩.吡咯伯克霍尔德氏菌JK-SH007的发酵条件及其对杨树溃疡病的防治效果[J].中国生物防治,2010,26(3):300-306.
作者姓名:任嘉红  班虎栋  叶建仁  李浩
作者单位:1. 南京林业大学森林资源与环境学院,南京,210037;长治学院生物科学与技术系,长治,046011
2. 长治学院生物科学与技术系,长治,046011
3. 南京林业大学森林资源与环境学院,南京,210037
摘    要:本文研究了拮抗细菌吡咯伯克霍尔德氏菌Burkholderia pyrrocinia菌株JK-SH007产抗菌物质的最佳发酵条件及其对杨树溃疡病的野外防治效果。结果表明,牛肉膏、蛋白胨是发酵培养基中最佳营养物质,有利于菌株JK-SH007抗菌物质的产生;培养基初始pH、培养时间、温度、培养体积、不同牛肉膏、蛋白胨组合等对菌株生长及其抗菌物质的产生有明显的影响,初始pH7、牛肉膏2g、蛋白胨20g、以1/2装液量装液、30℃振荡培养36h可获得较高产量的胞外分泌型抗菌物质;菌株JK-SH007的发酵液对杨树溃疡病的野外防效可达40.54%。

关 键 词:杨树溃疡病  吡咯伯克霍尔德氏菌  抗菌物质  发酵  防治效果

Fermentation Conditions of Antagonistic Strain Burkholderia pyrrocinia JK-SH007 and Its Control Effect on Poplar Canker Disease
REN Jia-Hong , BAN Hu-Dong , YE Jian-Ren , LI Hao.Fermentation Conditions of Antagonistic Strain Burkholderia pyrrocinia JK-SH007 and Its Control Effect on Poplar Canker Disease[J].Chinese Journal of Biological Control,2010,26(3):300-306.
Authors:REN Jia-Hong  BAN Hu-Dong  YE Jian-Ren  LI Hao
Institution:1.College of Forest Resources and Environment,Nanjing Forestry University,Nanjing 210037;2.Department of Biology Science and Technology,Changzhi College,Changzhi 046011,China)
Abstract:Fermentation conditions affecting production of antagonistic substance by Burkholderia pyrrocinia and its control effect on poplar canker in fields were studied.The results showed that beef extract and peptone were optimum for production of antagonistic substance by B.pyrrocinia strain JK-SH007.The initial pH,shake-incubation time,temperature,volume of shake flask and different combination of beef extract and peptone influenced the growth of strain JK-SH007 and secretion of antibacterial substance.The initial medium pH7,1/2 liquid volume in flask,beef extract 2 g,peptone 20 g,shake-incubation for 36 h and 30 ℃ were optimum for fermentation of the strain JK-SH007.The control effect of the fermentation filtration of strain JK-SH007 against the poplar canker reached 40.54% in fields.
Keywords:poplar canker  Burkholderia pyrrocinia  antagonistic substance  fermentation  control effect
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