产聚谷氨酸菌株的筛选及其发酵物对辣椒生长及产量的影响

Screening of Strain Producing γ-Polyglutamic Acid and Effect of Its Fermentation Products on Growth and Yield of Pepper

从果园土壤筛选产聚谷氨酸菌株,对其进行鉴定,并对其固体发酵条件进行优化,然后以固体发酵物为菌肥,研究其对辣椒生长和产量的影响,以期为聚谷氨酸菌肥的研制奠定基础。结果表明,从土壤中筛选的菌株WJ47能产生聚谷氨酸,黏度法测得发酵产物聚谷氨酸的分子质量为1 088 ku。经菌落形态、革兰氏染色和16S rDNA序列比对分析,确定该菌株为枯草芽孢杆菌(Bacillus subtilis)。单因素试验结果显示,豆渣为最佳发酵基质,固体培养基的最适含水量为60%。与不含该菌株的T2处理(土与固体培养基混合)相比,添加该菌株的T3处理(土与固体菌株发酵物混合)辣椒的株高、产量、挂果数、茎粗等显著增加,且T3处理产量比T2处理显著提高47%。综上,WJ47菌株能促进辣椒的生长,并提高辣椒产量。

The strain producingγ-polyglutamic acid was screened from orchard soil,and identified,and its solid fermentation condition was optimized.Subsequently,the influence of its solid fermentation products on the growth and yield of pepper was studied,so as to lay a foundation for the development ofγ-polyglutamic acid bacterial fertilizer.The results showed that the strain WJ47 screened from soil could produceγ-polyglutamic acid,and the molecular weight ofγ-polyglutamic acid from the fermentation products was 1.088 ku by the viscosity method.The strain was identified as Bacillus subtilis by comparative analysis of colony morphology,gram staining and 16S rDNA sequence.The results of single factor experiment showed that soybean residue was the best fermentation substrate,and the optimal water content of solid medium was 60%.Compared with T2 treatment with solid medium without WJ47,T3 treatment with WJ47 fermentation products significantly increased plant height,yield,number of dried paprika and stem diameter,and the yield of T3 treatment increased by 47%compared with T2 treatment,suggesting that WJ47 strain could promote the growth of pepper,and increase the yield of pepper.To sum up,WJ47 strain could promote the growth of pepper and improve the yield of pepper.