枯草芽孢杆菌XL12发酵液蛋白对冬枣黑斑病病原的抑制效果

Inhibition Effect of Crude Protein in Fermentation Liquor of XL 12 Bacillus subtilis Strain on Alternaria alternate of Black Spot in Jujube

为寻求冬枣病害切实可行的生物防治方法,采用硫酸铵分级盐析法,测定枯草芽孢杆菌菌株XL12发酵液抑菌活性组分及菌株蛋白量与抑制效果相关性,并进行了2年的田间小区防治试验。结果表明:发酵液蛋白组分对病原菌丝抑制率达91.6%;70%硫酸铵分离出蛋白组分为208μg/mL时,其抑菌活性最高,为94.3%。在田间小区防治试验中,经发酵液粗蛋白处理的防治效果,2008年分别为84.5%和86.3%,2009年分别为80.7%和87.5%,明显高于化学药剂防治区效果。

The bacteriostatic composition in fermentation liquor of XL 12 Bacillus subtilis strain and correlation between crude protein content in fermentation liquor and bacteriostatic effect were determined by ammonium sulfate fractionation method to explore the feasible biological method for controlling jujube black spot.The results showed that the inhibition rate of crude protein in fermentation liquor against mycelial of Alternaria alternate was 91.6%,the bacteriostatic activity could reach 94.3% when the crude protein was 208μg/mL.The mean control effect of crude protein was 85.4% and 84.1% in 2008 and 2009 respectively in field tests and its control effect of crude protein was significantly higher than that of the chemical agent.