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期 刊 ：植物保护学报 2008年

关键词：放线菌B1菌株；番茄灰霉病；防治试验；淡紫灰链霉菌；

Keywords:actinomycetes strain B1, tomato gray mould, control tests, Streptomyces lavendulae,

摘 要 ：为明确放线菌B1菌株在植物病害生物防治中的应用潜力,采用平板对峙培养法、离体叶片和果实及温室盆栽苗测定其抑菌作用,通过多相分类法研究其分类地位,并且采用单因子试验与正交试验相结合的方法,筛选出该菌株的液体发酵培养基配方。结果表明:菌株B1对10种植物病原真菌和3种植物病原细菌有抑制作用,其中对番茄灰霉病菌、番茄早疫病菌、小麦纹枯病菌、甘蓝黑腐病菌和西瓜果腐病菌的抑制作用较强,对番茄灰霉病菌的生长抑制率达86.25%;菌株B1的代谢产物对番茄灰霉病菌菌丝有致畸作用;菌株B1发酵上清液在离体叶片和活体植株上对番茄灰霉病具有良好的生防作用,其防治效果分别为68.80%和64.03%。根据形态特征、培养性状、生理生化特性和16S rDNA序列分析结果,将菌株B1初步鉴定为淡紫灰链霉菌Streptomyces lavendulae。通过正交试验筛选出菌株B1的液体发酵培养基组成为:葡萄糖15g、玉米浆20g、NH₄H₂PO₄ 0.5g、MgSO₄ 1.0g、自来水1000mL,pH 7.2~7.4。

Abstract:In order to confirm the potential appliance of an antagonistic actinomycetes strain B1 for biocontrol of plant diseases, the fungistatic and bacteriostatic activity of this strain was determined by confronting incubation on PDA plates, control tests on detached leaves and fruits in vitro and control on potted plants in greenhouse. The taxonomic identification of the strain was also carried out with multiphase taxonomy. The liquid fermentation medium of strain B1 was screened out by single factor and orthogonal array experiments. Results showed that strain B1 exhibited strong inhibition activity to all 10 plant pathogenic fungi tested and 3 out of 5 plant pathogenic bacteria, especially to Botrytis cinerea, Alternaria solani, Rhizoctonia cerealis, Xanthomonas campestris and Acidovorax avenae. In particular, 86.25% growth inhibition rate on Botrytis cinerea was observed. The secondary metabolites of strain B1 showed teratogenic effect on the mycelia of B.cinerea. The biocontrol effects of strain B1 to gray molds of tomato detached leaves and plants in greenhouse were 68.80% and 64.03%, respectively. Studies on its morphology, physiological and biochemical characteristics and 16S rDNA sequence analysis showed that strain B1 belongs to Streptomyces lavendulae. Liquid fermentation medium for strain B1 was screened out through optimization experiment, as with glucose 15g, corn slurry 20g,NH₄H₂PO₄ 0.5g,MgSO₄ 1.0g and tap water 1000mL, pH 7.2-7.4.

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