枯草芽孢杆菌对寒地温室蔬菜病原菌的抑制研究

Inhibitory Effects of Bacillus subtilis on Plant Pathogens of Conservatory in High Latitudes

研究3种芽孢杆菌及其混合菌株对温室蔬菜常见真菌病害的抑制效果。结果表明:巨大芽孢杆菌培养液对黄瓜枯萎病抑制效果显著,抑制率可达84.36%;胶质芽孢杆菌与巨大芽孢杆菌无菌上清液对茄子褐纹病抑制效果明显,抑制率高达85.49%;枯草芽孢杆菌无菌上清液对黄瓜枯萎病病原真菌孢子萌发的抑制效果较好,抑制率为76.83%。这些结果说明芽孢杆菌对5种常见真菌病原菌均具有明显抑制作用,3种芽孢杆菌可用于对温室蔬菜常见真菌病害的防治。

This paper researched the inhibitory effects of three kinds of Bacillus and their mixed strains on common fungal diseases of conservatory vegetables. The results showed that B. megaterium culture medium had a significant inhibition effect on Cucumber Fusarium wilt,with the inhibition rate up to 84.36%; B. mucilaginosus and B. megaterium sterile supernatant had an obvious inhibitory effect on brown disease of eggplants,with the inhibition rate as high as 85.49%; while B. subtilis sterile supernatant had a good inhibitory effect on the spore germination of C. Fusarium wilt,with the inhibition rate of 76.83%. The results revealed that Bacillus had a significant inhibitory effect on five common fungal pathogens,of which three kinds could be used for the prevention and control against the common fungal diseases in conservatory vegetables.