6种基质拮抗菌发酵液对香蕉枯萎病及相关防御酶的影响

Effects of Six Substrates of Fermentation Fluid with Antagonistic on Banana wilt Disease and Disease Resistance Related Enzymes

为筛选香蕉枯萎病拮抗菌——甲基营养型芽孢杆菌4-L-16的最佳发酵基质,探讨其诱导香蕉抗病酶活性变化的机理。通过盆栽试验,研究6种基质拮抗菌发酵液对香蕉枯萎病的防控效果,及其对PAL、POD、SOD、PPO 4种酶活性的影响。结果表明:豆饼发酵液对香蕉苗的促生作用最显著。豆饼、花生饼、菜籽饼发酵液对香蕉枯萎病的防控效果最佳,防效分别达68.22%、54.21%和57.94%。各发酵液处理的香蕉POD和PPO基本表现为由低到高的变化趋势,PAL和SOD则表现为第1天时活性最高,之后有降低的趋势;豆饼、花生饼、菜籽饼处理的4种酶的活性均显著高于其它几个处理。结合防控效果,筛选豆饼、花生饼、菜籽饼作为拮抗菌4-L-16最佳的发酵基质,推测诱导抗病酶活性可能是拮抗菌发酵液防治香蕉枯萎病的抗病机制之一。

The objective of the present study is to select the best fermentation substrates of antagonistic 4-L-16 on banana wilt disease and to discuss the disease resistance mechanism. Under the potted conditions, using root irrigation inoculation method to study the effects of six substrates of fermentation fluid with antagonistic on banana wilt disease and detect the activity index of PAL, POD, SOD, PPO. Results showed that soybean cake fermentation fluid was the most remarkable in banana seedling growth promoting effect. Soybean, peanut, rapeseed cake had the best control effect on banana wilt disease, respectively reached 68.22%, 54.21% and 57.94%; the activities change of POD and PPO in the application of fermentation liquid treatments had the same trend from low to high, PAL and SOD showed the highest activity on the first day and had a decreasing trend along with time changes. The activity of four enzymeof bean cake, peanut cake, rapeseed treatments was significantly higher than that of other treatments. Based on the control effect, the above three substrates were selected as the best fermentation substrates for antagonistic 4-L-16. The induced resistance may be one of resistance mechanism of antagonistic bacterium fermentation liquid on the control of banana fusarium wilt disease.