抗番茄灰霉病菌的内生短短芽孢杆菌W4菌株发酵条件优化

Optimizing Fermentation Condition for Endophytic Brevibacillus brevis W4 Strain Against Tomato Botrytis cinerea

为提高内生短短芽孢杆菌(Brevibacillus brevis)W4菌株发酵液对番茄灰霉病菌(Botrytis cinerea)的抑菌活性,采用单因素试验与正交试验设计相结合,优化发酵培养基及发酵条件。结果表明,最佳发酵培养基为蛋白胨2.0%、果糖1.0%、NaCl 0.25%;最佳发酵条件为初始pH 8.0、接种种龄20 h、接种量5%、装液量50 mL(250 mL三角瓶)、发酵温度35℃、摇床转速150 r·min^(-1)、发酵时间24 h。产生的发酵液稀释25倍对番茄灰霉病菌的抑制率达92.8%,比未经优化得到的发酵液提高26.9个百分点。通过培养基和发酵条件优化,显著提高了短短芽孢杆菌W4发酵液活性,为进一步提取分离抗番茄灰霉病菌的活性成分奠定了基础。

To improve the activity of fermentation liquor from endophytic Brevibacillus brevis W4 against Botrytis cinerea,fermentation medium and conditions were optimized by single factor and orthogonal test design.The results showed that the optimal fermentation medium components were as following peptone 2.0%, fructose 1%,NaCl 0.25%.The optimal fermentation conditions were pH 8.0,seed age 20 hours,inoculum size 5%,loaded liquid 50 mL,fermentation temperature 35 ℃,shaker speed 150 r·min^-1,fermentation time 24 hours.The inhibitory rate of 25 times diluent of fermentation liquor on B.cinerea was 92.8%,increasing 26.9 percentage point compared with that without optimization.The activity of fermentation filtrate from W4 strain was significantly improved by optimizing the medium and fermentation conditions.These results have laid a foundation for further extraction and seperation of active ingredients against tomato B.cinerea.