植物内生放线菌St24发酵液稳定性研究

Studies on Stability of Fermentation Liquor of Endophytic Actinomyces St24

本实验分离获得的植物内生放线菌St24发酵液对番茄灰霉病菌有较好的抑制作用。通过对其在不同条件下的稳定性进行测定,结果表明:植物内生放线菌St24发酵液热稳定性较好。在自然光照条件下是稳定的,不发生分解或结构上的改变,但在紫外照射下不稳定,易于分解或改变化学结构,从而丧失生物活性。当pH为6时,抑制率最高;室温下放置2天后发酵液的活性最大。

Fermentation of endophytic actinomyces St24 showed restraint against tomato gray mould. The results showed that the fermentation of endophytic actinomyces St24 can keep stability under natural light, but not stable under ultraviolet radiation. Inhibition ratio was the highest at pH6. Activity of the fermentation was highest when deposited for two days at normal condition.