新疆农业科学 ›› 2023, Vol. 60 ›› Issue (7): 1773-1779.DOI: 10.6048/j.issn.1001-4330.2023.07.025
收稿日期:
2022-09-30
出版日期:
2023-07-20
发布日期:
2023-07-11
通信作者:
王晓东(1975-),男,山东莱州人,教授,博士,硕士生导师,研究方向为植物病害生物防治,(E-mail)wxdong11@163.com
作者简介:
李华静(1998-),女,福建莆田人,硕士研究生,研究方向为植物病害生物防治,(E-mail)1484615808@qq.com
基金资助:
Received:
2022-09-30
Online:
2023-07-20
Published:
2023-07-11
Correspondence author:
WANG Xiaodong (1975-), male, Laizhou, Shandong, professor, Ph.D., engaged in research on biological control of plant diseases, (Email)wxdong11@163.com
Supported by:
摘要:
【目的】研究酵母菌菌株0939-5产挥发性抑菌物质的最佳固态发酵基质及培养条件。【方法】以酵母菌菌株0939-5为材料,采用单因素法,优化该菌株的固体营养成分及培养条件。【结果】酵母菌0939-5的最佳固态发酵基质为玉米粉,最佳碳源及浓度为葡萄糖 2%,最佳无机盐及浓度为MgSO4 0.1%;菌株0939-5固态发酵的最佳条件为接种浓度1×108 CFU/mL、接种量10%、初始pH4、初始含水量为40%。【结论】在基础培养基的基础上,利用玉米粉作为固体发酵基质,分别以添加葡萄糖 2%、MgSO4 0.1%,培养条件为接种浓度1×108 CFU/mL、接种量10%、初始pH4、初始含水量为40%时,25℃培养5 d为最佳。
中图分类号:
李华静, 王晓东. 酵母菌0939-5产挥发性抑菌物质固态发酵工艺优化[J]. 新疆农业科学, 2023, 60(7): 1773-1779.
LI Huajing, WANG Xiaodong. Study on the solid-state fermentation technology of yeast 0939-5[J]. Xinjiang Agricultural Sciences, 2023, 60(7): 1773-1779.
图1 不同基质下酵母菌株0939-5产挥发性物质抑制葡萄灰霉菌活性变化 注:图柱上部不同小写字母表示差异显著(P<0.05),以下图相同
Fig.1 Effects of different medium on the activity of yeast strain 0939-5 producing volatile substances to inhibit Botrytis cinerea Note:Different lowercase letters at the top of the column indicate significant differences (P<0.05), the same as below
图3 不同葡萄糖浓度下酵母菌株0939-5产挥发性物质抑菌活性变化
Fig.3 Effects of glucose concentration on the antibacterial activity of volatile substances produced by yeast strain 0939-5
图4 不同氮源种类下酵母菌株0939-5产挥发性物质抑菌活性变化
Fig.4 Effects of nitrogen sources on the antibacterial activity of volatile substances produced by yeast strain 0939-5
图6 不同硫酸镁浓度下酵母菌株0939-5产挥发性物质抑菌活性变化
Fig.6 Effect of magnesium sulfate concentration on the antibacterial activity of volatile substances produced by yeast strain 0939-5
图7 不同接种浓度下酵母菌株0939-5产挥发性物质抑菌活性变化
Fig.7 Effects of different inoculation concentrations on the antibacterial activity of yeast strain 0939-5 producing volatile substances
图10 初始含水量下酵母菌株0939-5产挥发性物质抑菌活性变化
Fig.10 Effect of initial water content on the antibacterial activity of yeast strain 0939-5 producing volatile substances
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