曼陀罗内生细菌MY1对谷子抗病促生特性的影响

Effect of Endophytic Bacteria MY1 of Datura on Disease Resistance and Growth Promoting Characteristics of Millet

为了明确曼陀罗内生细菌MY1对谷子的抗病促生作用,采用盆栽试验和灌根法研究了MY1菌株发酵液对谷子幼苗生长发育的影响以及发酵液处理后谷子幼苗防御酶的变化。结果显示,发酵液稀释20倍对谷子幼苗的促生效果最明显,生长60d后,幼苗株高、根长、鲜质量和干质量分别比对照提高30.15%,36.84%,20.25%和42.11%;谷子叶片组织中的POD、SOD、PPO、CAT活性与对照相比有所升高,且降低了丙二醛含量。试验结果表明,经MY1菌株发酵液处理的谷子幼苗能诱导防御酶的产生,从而提高抗病性,且其促生作用可能与PAL酶活性提高和MDA含量降低有关。

To understand the promoting effect of endophytic bacteria MY1 of datura on disease resistance and growth promotion of millet, the effects of fermentation broth of MY1 strain on the growth and development of millet seedlings and the changes of defense enzymes of millet seedlings after fermentation broth treatment were studied by pot experiment and irrigation root method. The results showed that 20-fold dilution of fermentation liquid was the most obvious in promoting the growth of millet seedlings. After 60 d of treatment, the plant height, root length, fresh quality and dry quality of seedlings increased by 30.15%, 36.84%, 20.25% and 42.11%, respectively. In addition, the activities of POD, SOD, PPO and CAT in millet leaf were also raised compared with CK, and the malondialdehyde reduced. The results illustrated that strain MY1 not only could induce synthesis of defense enzyme of millet seedlings to some extent and improve disease resistance, but also its growth promoting mechanism might be related to the increase of PAL enzyme activity and the decrease of MDA content.