中国生物防治学报2017，Vol.33Issue(4)：531-536,6.DOI:10.16409/j.cnki.2095-039x.2017.04.014
娄彻氏链霉菌XL-6的抑菌活性及对茄子幼苗的防病促生效应
The Antibiotic Activity of Fermentation Broth Produced from Streptomyces rochei XL-6 and Its Influence on Bacterial Wilt Control and Plant Growth in Eggplant Seedling
摘要
Abstract
The antibiotic activity of fermentation broth produced from Streptomyces rochei strain XL-6 and its influence on bacterial wilt control and plant growth was analyzed.The result showed that the fermentation broth could still keep better antibiotic activity under 70 ℃ temperature,a wide range of pH range (5-8),ultraviolet,proteinase K and trypin treatment,meanwhile,the fermentation broth could significant inhibit the Ralstonia solanacearum after stored 28 d under 4 ℃.The resistance to bacterial wilt in eggplant seedling was elevated by different dilution fermented,the 40-times dilution fermentation broth significantly decreased the bacterial wilt index and the control efficiency was 64.78％.The 40-times dilution fermentation broth not only elevated the PAL and PPO activity,but also increased the germination rate,fresh weight,chlorophyll content and activity of root.Compared with R.solanacearum and water treatment,the seedlings dry weight treated by 40-times dilution fermentation broth of XL-6 was increased 15.81％ and 27.95％ individual.In conclusion,the suitable dilution fermentation of XL-6 could control bacterial wilt occurrence in eggplant and promote plant growth.关键词
拮抗菌/发酵液/稳定性/防治效果/促生作用Key words
antagonist/fermentation/stability/control efficacy/growth promotion分类
农业科技引用本文复制引用
李威,肖熙鸥,李可,高晓敏,吕玲玲..娄彻氏链霉菌XL-6的抑菌活性及对茄子幼苗的防病促生效应[J].中国生物防治学报,2017,33(4):531-536,6.基金项目
中央级公益性科研院所基本科研业务费专项(1630062016004) （1630062016004）
