链霉菌发酵产物抗菌活性的研究

Study on Antibacterial Activity of Streptomyces sp. Fermenting Products

本文研究链霉菌发酵液对植物病原菌的抗菌活性。采用菌丝生长速率法、十字交叉法测定菌落扩展直径,考察链霉菌发酵液对所选大叶镰刀菌、子囊菌和木贼镰孢菌3种太子参种植中病原真菌活性的影响。链霉菌发酵液与病原菌共培养72 h,对大叶镰刀菌和木贼镰孢菌的平均抑制率分别为30.64%和51.37% (P <0.01),对子囊菌的抑制率为12.29 (P <0.05)。链霉菌发酵液对木贼镰孢菌的抑制作用最强,其原理涉及阻碍菌体核酸的生成;大叶镰刀菌次之,对子囊菌的抑制作用最弱,对大叶镰刀菌和子囊菌的核酸含量没有显著的影响。链霉菌发酵液对3种植物病原菌呈现不同程度的抗菌活性。

In this paper,the antibacterial activity of Streptomyces sp.fermenting products against plant pathogenic fungus was studied.The mycelial growth rate method and the crosshair line method were used to determine the diameter of colony expansion and to observe Streptomyces fermenting broth effect on the activity of Pseudomonas aeruginosa,Thermoascus aurantiacus and Fusarium equiseti.