死谷芽胞杆菌B10发酵条件的研究与抗菌谱的测定

Fermentation Conditions&Antimicrobial Spectrum Tests of Bacillus vallismortis B10

死谷芽胞杆菌B10可抑制多种食用菌病原木霉菌的生长,同时对其他多种食用菌病原真菌有拮抗作用,因此是1株很有潜力的生防菌,具有开发成生防产品的潜能。实验通过摇瓶培养,对死谷芽胞杆菌B10产生抑菌活性物质的发酵培养基和培养条件进行优化,并对其抑菌谱进行了测试。结果表明,实验产生抑菌活性物质的最佳培养基为NB液体培养基,最佳发酵条件为:菌株种龄18 h,发酵周期36 h,初始培养基pH为7.0,培养温度为30℃,摇瓶装液量为100 mL/250 mL,接种量为4%,摇床转速为170 r/min。B10发酵无菌滤液对多种食用菌病原真菌有明显抑制作用,其中对哈茨木霉T22抑制作用最强,抑菌率达90.56%。

Bacillus vallismortis B10 could inhibit the growth of edible fungi pathogenic Trichoderma, at the same time it had an antagonistic effect on many kinds of pathogenic fungi, therefore, it was a hopefully potential biocontrol mi-crobe, possessing potential to develop biocontrol products. In the experiment fermentation medium and culture condi- tions for B. vallismortis BI0 to produce antifungal activity were optimized through shaker flask cultures, and tested the antimicrobial spectrum. The results showed that, the optimal fermentation medium to produce active antimicrobial sub- stances was NB liquid medium, and the optimal fermentation condition was cell age at 18 h, fermentation period at 36 h, initial pH at 7.0, cuhure at 30 ℃ , liquid filling at 100 mL in 250 mL shaker flask, inoculated at 4% , shaker rpm at 170. The sterile filtrate of B10 fermented broth had noticeable inhibition against many pathogenic fungi of edible fungi, among them the strongest was against T. harzianum 22, with the inhibition rate at 90.56%.