绿色木霉菌代谢产物抑制芒果炭疽菌特性研究

Antibacterial Characteristics of Trichoderma Viride Metabolites on Colletotichum Gloeosporioides Penz of Mango

目的:研究绿色木霉菌代谢产物抑制芒果炭疽菌的特性。方法:采用体外抑菌试验研究绿色木霉菌代谢产物最适抑菌浓度以及温度、pH值、柠檬酸对其抑菌作用的影响。结果:绿色木霉菌浓缩发酵液稀释1.25倍的溶液抑菌率最高;培养前期(48h前)温度18～28℃,培养后期(48h后)温度升高到38℃,分段控制培养温度可有效发挥绿色木霉菌发酵液对炭疽菌的抑制作用;培养基pH5～7时绿色木霉菌发酵液抑菌效果最好;将3%的柠檬酸溶液添加到PDA培养基中,对绿色木霉菌发酵液的抑菌作用有增强效果,抑菌作用强且持久。结论:绿色木霉菌代谢产物显著抑制了炭疽病菌的生长。本研究结果为绿色木霉菌代谢产物抑制芒果采后炭疽菌控制技术提供了试验依据。

Objective：The antibacterial properities in vitro of Trichoderma viride metabolites on Colletotrichum gloeosporioides Penz.of mango were studied.Method：The optimum inhibitory-concentration of Trichoderma viride metabolites as well as effect of temperature,pH and citric acid on inhibition of Trichoderma viride metabolites were investigated.Result：The results showed that the optimum inhibitory-concentration of Trichoderma viride metabolites on Colletotrichum gloeosporioides Penz.was diluted 1.25-fold concentrated broth,the appropriate temperature should be 18～ 28 ℃（48 h ago） and 38 ℃（48 h after）,and the pH value is pH 5～7.The inhibition effect of Trichoderma viride metabolites on Colletotrichum gloeosporioides Penz.could be enhanced by 3% citric acid mixed media.Conclusion：The growth of Colletotichum gloeosporioides Penz.were effectively inhibited by Trichoderma viride metabolites.These results will provide theoretic instruction on how to control Colletotichum gloeosporioides Penz.during mango storage.