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为了进一步明确从土壤中筛选得到的拮抗细菌OR-1、OR-2、OR-3、ON-6的分类地位和生防效果,采用形态学观察、理化特性结合分子生物学方法,鉴定这4株细菌皆为枯草芽胞杆菌Bacillussubtilis。拮抗菌对荔枝霜疫霉菌、炭疽菌菌丝生长均具有明显抑制作用,ON-6菌株的发酵液对菌丝生长的抑制率最高,分别为92.34%和70.36%,其次是OR-1菌株。拮抗菌处理组褐变指数均小于对照组以及杀菌剂处理组,且差异达显著水平(P<0.05),OR-1菌株防褐变效果最好。常温下,拮抗菌发酵液对离体鲜果病害防治效果优于对照组和杀菌剂处理组,其中ON-6菌株的防治效果最佳;4℃低温储藏处理40天后,拮抗菌发酵液处理组的防治效果高于对照和杀菌剂处理组,且差异显著(P<0.05),以ON-6和ON-3菌株的防治效果最佳。表明拮抗菌发酵液对荔枝鲜果上的霜疫霉菌和炭疽病菌有一定的抑制作用。
In order to further clarify the taxonomic status and biocontrol effect of antagonistic bacteria OR-1, OR-2, OR-3 and ON-6 screened from the soil, morphological observation, physicochemical properties and molecular biological methods were used to identify the 4 Strain bacteria are Bacillus subtilis Bacillussubtilis. Antagonistic bacteria had obvious inhibitory effects on the growth of mycelia of Phytophthora licheniformis and anthrax, and the inhibition rate of ON-6 fermentation broth was 92.34% and 70.36%, respectively, followed by OR-1. The browning index of the antagonistic bacteria treatment group was less than that of the control group and the fungicide treatment group, and the difference was significant (P <0.05). The browning effect of OR-1 strain was the best. Antagonistic bacteria fermentation broth at room temperature, the effect of prevention and treatment of in vitro fresh fruit disease is better than the control group and the fungicide treatment group, ON-6 strain best control effect; 4 ℃ low temperature storage for 40 days, the antagonistic bacteria fermentation broth treatment group The control effect was higher than that of control and bactericide treatment groups, and the difference was significant (P <0.05). The control effect of ON-6 and ON-3 strain was the best. The results showed that the antagonistic bacterium fermentation broth had a certain inhibitory effect on the frost and fungi and the anthracnose of litchi.