亚热带植物科学2025，Vol.54Issue(1)：29-36,8.DOI:10.3969/j.issn.1009-7791.2025.01.004
蟛蜞菊发酵液对铜绿微囊藻的化感作用
Allelopathic Effect of Wedelia chinensis Fermented Broth on Microcystis aeruginosa
摘要
Abstract
The use of allelochemicals for the prevention and control of cyanobacterial blooms is considered to have the advantages of low cost and sustainable development,seeking the efficient and eco-friendly algaecides is crucial.In this experiment,Microcystis aeruginosa was chosen as the subject to explore the allelopathic effects of Wedelia chinensis fermented broth It was found that the overall allelopathic effect of the W.chinensis fermented broth on M.aeruginosa exhibited a phenomenon of"low promotion and high inhibition".Compared to the control group(CK),a low concentration(0.5 mg⋅mL-1)of the W.chinensis fermented broth exhibited a maximum promotion effect of 17％on M.aeruginosa growth,with cell densities of 8.73×105 cells⋅mL-1 in the CK group and 10.21×105 cells⋅mL-1 in the 0.5 mg⋅mL-1 treatment group.In contrast,the highest concentration(2.5 mg⋅mL-1)showed a maximum inhibition rate of 54％,with cell densities of 5.72×105 cells⋅mL-1 in the CK group and 2.61×105 cells⋅mL-1 in the 2.5 mg⋅mL-1 treatment group.After 10 days of treatment,the chlorophyll a content in M.aeruginosa significantly decreased,with the 2.5 mg⋅mL-1 experimental group showing chlorophyll levels significantly lower than those of the control group from the second day(P<0.05),and by the tenth day,the chlorophyll content in the control group was 2.65 times that of the experimental group.Phycobiliproteins,which assist in photosynthesis,were found to be unaffected in their synthesis across different concentrations of pyrethrum W.chinensis fermented broth compared to the control group(P>0.05),the total protein of CK group and low to high concentration were 0.132,0.134,0.132,0.129,0.126,and 0.126 mg⋅L-1,respectively.On the tenth day,the effect of pyrethrum W.chinensis fermented broth on the SOD content in M.aeruginosa generally showed an increasing trend.The SOD content in the control group was higher than in the 0.5 mg⋅mL-1 experimental group,but the difference was not significant(P>0.05).In the experimental group with 2.5 mg⋅mL-1,the SOD content peaked at 2.25 U·mL-1,which was 2.1 times that of the control group.This study aimed to contribute foundational data for the prevention and control of cyanobacterial blooms.关键词
蟛蜞菊发酵液/铜绿微囊藻/化感作用Key words
Wedelia chinensis fermented broth/Microcystis aeruginosa/allelopathy分类
生物学引用本文复制引用
卢小贵,谢钦铭..蟛蜞菊发酵液对铜绿微囊藻的化感作用[J].亚热带植物科学,2025,54(1):29-36,8.基金项目
福建省科技计划项目农业引导性(重点)项目(2021N0013) （重点）
