摘要
对魔芋软腐病病原菌的致病性测定、形态特征和生理生化特性的研究结果表明：魔芋软腐病由胡萝卜软腐欧氏杆菌（ Ｅｒｗｉｎｉａ ｃａｒｏｔｏｖｏｒａ ｐｖ．ｃａｒａｔｏｖｏｒａ） 引起，病原菌的生长最适温度为２５ ～３０ ℃，最适酸碱度为ｐＨ６．０～６ ．５，最适碳源为乳糖，最适氮源为酵母汁。
Pathogenicity, morphological character, physiological and biochemical characters of bacteria isolated from diseased konnyaku ( Amorphallus konjac ) were studied and the results showed that konnyaku's soft rot was caused by Erwinia carotovora pv. carotovora . The optimum temperature, pH, carbon source and nitrogen source for the growth of soft rot bacteria was 25～30℃,6.0～6.5, lactin and yeast extract, respectively.
出处
《华中农业大学学报》
CAS
CSCD
北大核心
1999年第5期413-415,共3页
Journal of Huazhong Agricultural University
关键词
魔芋
软腐病菌
生物学特性
病原菌
Amorphallus konjac , soft rot bacteria, biological character
