| 贝莱斯芽胞杆菌JK19发酵液稳定性及抑菌物质初步分析 |
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| 引用本文： | 黄伟,张丽娟,秦新政,王宁,王玮.贝莱斯芽胞杆菌JK19发酵液稳定性及抑菌物质初步分析[J].中国生物防治学报,2022,38(1):73-80. |
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| 作者姓名： | 黄伟 张丽娟 秦新政 王宁 王玮 |
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| 作者单位： | 新疆农业科学院微生物应用研究所/新疆特殊环境微生物实验室, 乌鲁木齐 830091 |
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| 基金项目： | 新疆农业科学院农业科技创新平台能力提升建设专项（nkypt005）；新疆农业科学院青年基金（xjnkq-2018010）；新疆农业科学院青年科技骨干创新能力培养项目（xjnkq-2019019） |
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| 摘 要： | 本研究以具有自主知识产权的一株对番茄青枯病菌有较好抑菌效果的贝莱斯芽胞杆菌JK19为研究对象.通过TTC双层板平板对峙测定菌株JK19发酵上清液对温度、pH、酶及紫外照射等处理下抑菌效果及稳定性,进而对其拮抗活性物质进行了初步分析.结果表明菌株JK19发酵上清液抑菌圈直径在温度超过80℃时显著下降;不耐强酸强碱,适宜p...
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| 关 键 词： | 贝莱斯芽胞杆菌 稳定性 抑菌物质 番茄青枯病 |
| 收稿时间： | 2021-03-30 |
Preliminary Analysis of Stability and Antimicrobial Substances in Fermentation Broth of Bacillus velezensis JK19 |
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| HUANG Wei,ZHANG Lijuan,QIN Xinzheng,WANG Ning,WANG Wei.Preliminary Analysis of Stability and Antimicrobial Substances in Fermentation Broth of Bacillus velezensis JK19[J].Chinese Journal of Biological Control,2022,38(1):73-80. |
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| Authors: | HUANG Wei ZHANG Lijuan QIN Xinzheng WANG Ning WANG Wei |
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| Institution: | Institute of Applied Microbiology, Xinjiang Academy of Agricultural Sciences/Xinjiang Laboratory of special Environmental Microbiology, Urumqi 830091, China |
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| Abstract: | In this study, a strain of Bacillus velezensis JK19 with independent intellectual property rights was taken as the research object, which has good antibacterial effect on tomato bacterial wilt, The antibacterial effect and stability of fermentation supernatant of strain JK19 under different temperatures, pH conditions, enzyme treatments and UV irradiation were determined by TTC double-layer plate confrontation, and the antagonistic substances were preliminarily analyzed. The results showed that the diameter of the inhibition zone in the supernatant of strain JK19 decreased significantly when the temperature exceeded 80℃. The antimicrobial substances were not resistant to strong acid and alkali, and the appropriate pH was 4.0~10.0. They were not affected by pepsin, trypsin, protease K and lipase treatment. There was no significant difference between strain JK1 and control under UV irradiation for 4h, indicating that strain JK19 had strong antibacterial stability and antibacterial activity. Matrix assisted laser desorption ionization time of flight mass spectrometry (MALDI-TOF-MS) and GC-MS/MS were used to analyze the antimicrobial substances. It was speculated that strain JK19 might inhibit the growth of bacterial wilt by producing bacitromycin D, cyclodipeptide and other antagonistic substances, which laid a theoretical foundation for the development of new biological pesticides. |
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| Keywords: | Bacillus velezensis stability antibacterial material tomato bacterial wilt |
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