茶枯发酵液对花生果腐病菌的拮抗作用

Inhibitory Action of Camellia Cake Fermentation Broth on Fusarium solani

采用菌丝生长速率法和抑制孢子萌发法,测定茶枯发酵液对花生果腐病菌茄腐镰刀菌(Fusarium solani)的抑制作用,并研究了高温对茶枯发酵液抑菌效果的影响。结果表明,茶枯发酵液对茄病镰刀菌的生长具有较强的抑制作用,浓度为10g/L时抑菌活性最高,菌丝生长抑制率为83.29%,产孢抑制率为77.26%;发酵液浓度为10g/L、135℃灭菌5min时,抑菌活性仍然达到66.22%。茶枯发酵液有较好的抑菌效果和良好的稳定性,具有潜在的开发价值和应用前景。

In order to measure the inhibitory action of camellia cake fermentation broth on Fusarium solani,the methods of detecting the mycelial growth rate and inhibiting spore germination were adopted. The effect of high temperature on the bacteriostasis of camellia cake fermentation broth was also studied. The results showed that the growth of F. solani was strongly inhibited by the camellia cake fermentation broth. When the concentration was 10g/L, the antibacterial activity was the largest(the inhibition rate of mycelium growth was 83.29%), and the sporulation inhibition rate was 77.26%. The antibacterial activity of fermentation broth was stable at 135℃ for 5min,and the antibacterial activity still reached 66.22%. The fermentation broth of camellia cake had good antibacterial effect and good stability, which had potential development value and application prospect.