放线菌S-091菌株发酵液抗菌活性及稳定性

Antibiotic Activity against Pathogen and Stability of Actinomycete S-091 Fermentation Products

[目的]明确放线菌S-091菌株发酵液的抑菌活性及在不同环境条件下的稳定性。[方法]采用抑菌率和杯碟法测定发酵液对多种病原真菌的抑菌活性及不同条件下处理后的发酵液对番茄灰霉病菌的抑菌活性。[结果]该菌株发酵液对番茄灰霉病菌、苹果斑点落叶病菌、茄子黑枯病菌等多种植物病原菌具有强烈抑菌活性;发酵液稳定性试验表明该发酵液对热、可见光、紫外光有很好的稳定性,在中性和碱性环境中活性稳定,在酸性条件下当pH值低于4以下则活性消失。[结论]放线菌S-091菌株发酵液能够强烈抑制多种植物病原菌,发酵液抑菌活性物质稳定性好,具有研究开发潜力。

[Aims] The paper aims to clarify antifungal activity and stability of antifungal activity of actinomycete strain S-091 fermentation products. [Methods] The antifungal activity of fermentation products was studied by means of mycelium growth rate and a cylinder-plate assay methods respectively. [Results] The result showed that the fermentation products strongly inhibited the growth of many pathogens such as Botrytis cinerae, AIternaria alternaria f..sp mali, Corynespora cassicola and so on. Mensuration test result for antibiotic activity stability of fermentation products showed that the activity was stable to light, ultraviolet and heat. The fermentation products kept activity in neutral and alkaline, but lost activity when the pH value was below 4 in acid. [Conclusions] These studies indicated that the antifungal spectrum of actinomycete strain S-091 was broad with good stability. The actinomycete strain S-091 was worth being further developed.