一株螺旋粉虱病原真菌发酵基质的筛选和发酵条件初探

Screening of Solid-state Fermentation Substrates and Fermentation Conditions for a Pathogenic Fungus of the Spiraling Whitefly

在对螺旋粉虱病原真菌-蜡蚧轮枝菌最佳发酵基质筛选的基础上,研究几个因素对固体发酵产孢的影响,采用单因子分析法和正交设计(L943)进行组合基质筛选。结果表明,单因子分析法筛选出花生饼单一基质和花生饼+小米+磷酸盐组合基质为最佳发酵基质,选取花生饼、小米、磷酸盐和稻壳作为4个组分因子;正交设计优化组合筛选出产孢量最高的组合为2号配方,分生孢子产量达2.96×1010个/g,该菌固态发酵最适温度为30℃,发酵适宜时间为14 d,增长光照处理时间对蜡蚧轮枝菌产孢有一定的促进作用。正交2号配方固体发酵基质用量最少,且固体发酵成本低,为蜡蚧轮枝菌的规模化生产提供理论依据。

A single factor analysis method and orthogonal design method（L^94^3）were used to screen a most suitable fermentation substrata for VerticiUium lecanii, a pathogenic fungus of the spiraling whitefly（Aleurodicus dispersus）, and to evaluate several factors affecting solid fermentation in the study, The single factor analysis revealed that peanut cake as an individual substratum and the mixed substratum of peanut cake＋millet＋phosphate were the best fermentation substrata. The orthogonal design analysis revealed that formula 2 was of the highest conidiospore amount up to 2.96×10^10/g. The optimal temperature was 30℃ and the optimal fermentation time was 14 d. Prolonged daily photoperiod could promote the sporulation of V. lecaniiwere. With the least solid-state substrates usage and reduced cost, formula 2 would provide theoretical basis for large-scale production of V. lecanii.