农药学学报2016，Vol.18Issue(6)：729-737,9.DOI:10.16801/j.issn.1008-7303.2016.0103
极长链霉菌 SL01菌株抑菌活性物质的发酵条件优化和稳定性研究
Optimization of fermentation conditions for antifungal substance production ofStreptomyces longissimus SL01 and its stability evaluation
摘要
Abstract
Medium and conditions for the fermentation ofStreptomyces longissimus SL01 (CGMCC No.9543) were optimized, and the stability of the antifungal substance was investigated. The single factor experiment and orthogonal experiment were used to optimize the ingredients of medium and suitable fermentation conditions in shake flask. To evaluate the results of optimization, the methods of disease extension inhibition on the branches and apple fruitsin vitro was used. The stability of the active substance in SL01 was measured under the condition of different temperatures, pH values and ultraviolet radiation. The optimum ingredients of fermentation broth were 2% millet powder, 1% yeast extract and 0.15% MgSO4·7H2O. The optimal conditions were 28, initial medium pH = 7.0, inoculum volume 2%, liquid volume 50 mL/250 mL, and rotation speed 180 r/min. By using the optimized formula, the control effect of the SL01 fermentation filtrate againstValsa mali on branches and apple fruits had increased by 39.86% and 10.15%, respectively. The inhibitroy activity of fermentation broth was stable under 40, it was also relative stable when pH values ranged from 6 to 10, and it was almost not affected after exposed to UV irradiation for 12 h. This study proves that the inhibitory activity of SL01 fermentation broth was significantly improved by media optimization.关键词
极长链霉菌/抑菌活性/发酵条件/稳定性/生物防治Key words
Streptomyces longissimus/antifungal activity/fermentation condition/stabilitybiological control/biological control分类
农业科技引用本文复制引用
戴蓬博,蓝星杰,宗兆锋,王阳..极长链霉菌 SL01菌株抑菌活性物质的发酵条件优化和稳定性研究[J].农药学学报,2016,18(6):729-737,9.基金项目
国家自然科学基金(31371978)；西北农林科技大学基本科研业务费(2452015281)；国家公益性行业(农业)科研专项(201303025)；高等学校学科创新引智计划项目(B07049) （31371978）
