植酸对生防细菌L-227-03生长、发酵及抑菌能力的影响

Effects of phytic acid on the growth,fermentation and antagonism of biocontrol bacterium L-227-03

研究了植酸（PA）对生防细菌L-227-03生长、发酵及抑菌能力的影响。结果表明：（1）在发酵6h添加0．006％PA，18h添加0．004％PA对L-227-03菌株细胞生长的促进作用最强，达到最佳的添加效果。（2）添加PA能提高L-227-03菌株细胞增殖速度，促进菌株提前6h进入对数生长期，稳定期延长6h。（3）添加PA发酵后，生防细菌L-227-03的抑菌活性增强，皿内抑菌圈直径最大达24mm，较对照大6mm，萝卜块根防效试验和盆栽防效试验的最高防效分别为82．34％和82．37％，较对照提高了13．39％和12．26％；菌体发酵液的耐保藏能力也有所提高，发酵液的有效期限延长3～6个月。（4）PA能缓和pH变化对菌体生长的影响，提高菌体对盐的耐受力。

The effects of Phytic Acid （PA） on the growth,fermentation and antagonism of biocontrol / bacterium L-227-03 were studied. The results showed that： （1） The optimum addition of PA was adding 0.006% after fermented 6 h and adding 0. 004% after fermented 18 h,which best promote the cells growth of strain L-227-03. （2） PA accelerated cells proliferation rate ,made exponential phase ahead of schedule for 6 h and stationary phase extended for 6 h. （3） After PA was added,the antagonism of L-227-03 was advanced,the biggest inhibiting zones in plate was 24 mm,bigger than CK by 6 mm,the strongest control effect of radish method and pot experiment were 82. 34% and 82. 37%,better than CK by 13. 39% and 12.26% ;After PA was added,fermented liquid ability of storage was improved and the time of fermented liquid preservation was prolonged by 3--6 months. （4） PA depressed the influence of pH and enhanced the salt-tolerance of this strain.