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放线菌TL05-22菌株发酵液的抑菌谱及稳定性
引用本文:徐林波,狄彩霞,刘爱萍,乌兰巴特尔,赵海霞.放线菌TL05-22菌株发酵液的抑菌谱及稳定性[J].农药,2011,50(1).
作者姓名:徐林波  狄彩霞  刘爱萍  乌兰巴特尔  赵海霞
作者单位:1. 中国农业科学院草原研究所,呼和浩特,010010
2. 内蒙古农牧业科学院植物营养与分析研究所,呼和浩特,010031
基金项目:中央级公益性科研院所基本科研业务费项目(中国农业科学院草原研究所2006-1-05); 国家公益性行业(农业)科研专项(201103002)
摘    要:目的]研究放线菌TL05-22发酵液的抑菌谱及稳定性。以16种植物病原真菌和6种细菌为供试菌,采用菌丝生长速率法、杯碟法测定拮抗放线菌TL05-22发酵液的抑菌谱;以苜蓿尖镰孢根腐病菌为指示菌,杯碟法测定发酵液的传代稳定性、热稳定性、酸碱稳定性及紫外线稳定性。结果]放线菌TL05-22发酵液对16种植物病原真菌和6种细菌均具有不同程度的抑菌活性,其中供试真菌以对苜蓿尖镰孢根腐病菌的抑菌效果最好,抑菌圈直径达33.68 mm;供试细菌中以对大白菜软腐病菌的抑菌效果最强,抑菌圈直径达29.12 mm。将发酵液于60~100℃处理30、60 min,抑菌活性没有明显变化;发酵液在pH值6~14时抑菌活性未发生明显变化,但在pH<6条件下抑菌活性明显下降;连续培养10代,发酵液抑菌活性无明显变化。结论]放线菌TL05-22的代谢产物具有广谱抑菌活性和较强的稳定性,具有一定开发价值。

关 键 词:放线菌  发酵液  抑菌谱  稳定性  

Antimicrobial Spectrum and Stability of the FermentationBroths Produced by Actinomycete Strain TL05-22
XU Lin-bo,DI Cai-xia,LIU Ai-ping,WU-LAN Ba-te-er,ZHAO Hai-xia.Antimicrobial Spectrum and Stability of the FermentationBroths Produced by Actinomycete Strain TL05-22[J].Pesticides,2011,50(1).
Authors:XU Lin-bo  DI Cai-xia  LIU Ai-ping  WU-LAN Ba-te-er  ZHAO Hai-xia
Affiliation:XU Lin-bo1,DI Cai-xia2,Liu Ai-ping1,WU-LAN Ba-te-er1,ZHAO Hai-xia1(1.Grassland Research Institute of Chinese Academy of Agricultural Sciences,Hohhot 010010,China,2.Plant Nutrition and Analysis Institute Inner Mongolia Academy of Agricultural and Animal Husbandry Sciences,Huhhot 010031,China)
Abstract:There were 16 species of plant disease fungus and 6 strains of bacteria for the tested strains to study the antibacterial spectrum of marine actinomycete TL05-22 by means of mycelial growth rate method and cylinder-plate assay.And there was Fusarium oxysporum for the indicator bacteria to study the passage stability,thermal stability,pH stability and UV stability of TL05-22 fermentation broth by means of cylinder-plate assay.Results] The fermentation broth of TL05-22 had varying degrees of inhibitory activ...
Keywords:actinomycetes  fermentation broth  antimicrobial spectrum  stability  
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