摘要
本实验从健康甜樱桃中筛选出优质拮抗菌株——贝莱斯芽孢杆菌,并研究了其对甜樱桃软腐病的生防效果。通过对拮抗菌发酵条件的优化,获得了优质拮抗菌,并进行体内验证试验,对发酵条件进行筛选以得到最佳抑菌效果。实验结果表明,发酵液和发酵上清液的抑菌效果显著,而发酵液的抑菌效果最佳,抑菌率为(69.82±1.43)%。最佳发酵条件为温度37℃,发酵96 h,pH 6.5,发酵液浓度109 CFU/mL。当贝莱斯芽孢杆菌处于109 CFU/mL时,拮抗菌的抑菌效果最好,软腐病的发病率仅为20.58%,防治效果达到79.42%。扫描电镜结果得出,经拮抗菌处理的病原菌菌丝形态被严重破坏,发生畸形、凹陷等现象。可见,贝莱斯芽孢杆菌有较好的抑菌效果,能够抑制匍枝根霉的生长,对樱桃软腐病也有良好的防治效果。
In this experiment,a high-quality antagonistic strain,Bacillus velezensis,was selected from healthy sweet cherries,and its biocontrol effect on soft rot of sweet cherries was studied.By optimizing the fermentation conditions of antagonistic bacteria,high-quality antagonistic bacteria were obtained,and in vivo verification was performed to screen the fermentation conditions to obtain the best antibacterial effect.The experiments showed that the fermentation broth and fermentation supernatant had significant bacteriostatic effects,while the fermentation broth had the best bacteriostatic effect,with an inhibitory rate of(69.82±1.43)%.The optimal fermentation temperature was 37℃,the optimal fermentation time was 96 h,the optimal fermentation pH was 6.5,and the optimal fermentation broth concentration was 109 CFU/mL.The antibacterial effect of antagonistic antibacterial bacteria was the best when B.velezensis was 109 CFU/mL,the incidence of soft rot was only 20.58%,and the control effect could reach 79.42%.Scanning electron microscopy results showed that the mycelial morphology of the pathogenic bacteria treated by antagonistic bacteria was severely damaged,and energy deformities and depressions occur.It could be seen that B.velezensis had a good bacteriostatic effect,inhibited the growth of Rhizopus stoloniferum,and had a good control effect on cherry soft rot.
作者
郗良卿
吴澎
李睿琪
XI Liang-qing;WU Peng;LI Rui-qi(College of Food Science and Engineering,Shandong Agricultural University,Tai’an 271000,China;College of Animal Science and Technology,Shandong Agricultural University,Tai’an 271000,China)
出处
《中国果菜》
2022年第1期59-68,共10页
China Fruit & Vegetable
基金
山东省自然科学基金(ZR2021MC183)
山东省果品产业技术体系(SDAID-06-13)。
关键词
甜樱桃
软腐病
内生拮抗细菌
贝莱斯芽孢杆菌
生防效果
Sweet cherry
soft rot
endophytic antagonistic bacteria
B.velezensis
biocontrol effect
