尖孢镰刀菌(Fusarium oxysporum Schl.)的生长特性

Growth Characteristics of Fusarium oxysporum Schl.

【研究目的】研究尖孢镰刀菌的生长特性,寻找培养过程的异质性指标。【方法】供试菌株为黄瓜尖孢镰刀菌F-H.6.5-030318-J2和花生尖孢镰刀菌F-P.5.0-030710,培养基采用PSA培养基,装液量为100ml/250ml,接菌量从培养7d的平板上打取3个6mm的菌片,培养温度为25±1℃,摇床转速为110r/min,培养10d,观察测定发酵液颜色、OD值、pH值、菌丝干重变化,并利用聚类分析方法划分生长阶段。【结果】在培养过程中,尖孢镰刀菌发酵液的颜色、OD值、pH值和菌丝干重都会随着培养时间而变化。在相同的培养条件下,来源于不同寄主的尖孢镰刀菌菌株之间在颜色和OD值变化存在着显著性差异,而pH值和菌丝干重变化未表现出显著性差异。来自黄瓜和花生的尖孢镰刀菌菌株的生长分为3个阶段:1￣2d为适应阶段,3￣5d为对数生长阶段,6￣10d为稳定阶段。【结论】尖孢镰刀菌在培养过程的色素变异和OD值的变化可作为菌株培养的表征性特征。

[OBJECT] To study the growth characteristics of Fusarium oxysporum Schl. and find out the difference indexes during the cultural course. [METHOD] F. oxysporurn isolate F-H.6.5-030318-J2 from cucumber and F-P.5.0-030710 from peanut were selected. The standard cultural conditions were set as follow： the culture media were PSA, the liquid volumes for culturing were100ml/250/ml, inoculation amount of fungi were 3-6 mm fungual patches cutted from the solid cultural media where the fungus had growed for 7 days, the temperature was 25±1℃, and the rotate speed was 110r/min. The cultures of the fungi were conducted for 10 days. The colors, OD values and pH values of the fermentation liquid were observed, as well as the dry weights of mechlial of the fungi were detected at each day. Finally, the cluster analysis was used to divide the growth phases of F. oxysporurn. [RESULTS] During the cultural course, all of the color, OD value, pH value and the dry weights of mechlial of F. oxysporum changed as the time extended. Under the same cultural condition, the F. oxysporurn from different host showed significant differences on the changes of colors and OD values, while no significant difference was found on the changes of pH values and dry weight of mechlial. The growthes of the two isolates of F. oxysporum from cucumber and peanet could be divided into 3 phases： 1-2 days as adaption phase, 3-5 days as logarithmic growth phase and 6-10 days asstabilization phase. [CONCLUSION] The changes of color and OD value during the cuhural course could be used as significant characteristics for F. oxysporum.