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采用木霉菌株HZ0501,通过生物发酵法制备发酵液,以草莓炭疽病菌为靶标菌进行发酵液抑菌活性评价。结果表明,发酵液对草莓炭疽病菌具有明显的抑菌活性。超声波处理发酵液12 min,显著提高发酵液抑菌活性,说明木霉菌胞内外均存在抑菌活性成分。发酵液中抗菌活性物质对高温、酸碱处理具有良好稳定性,60℃高温和中等酸度pH 5处理显著提高发酵液对炭疽病菌的抑菌活性。与未稀释的发酵液相比,发酵液稀释100倍后明显提高对炭疽病菌的抑菌活性。此外,发酵液中具有较高的纤维素酶和β-葡聚糖酶活性。
The Trichoderma strain HZ0501 was used to prepare the fermentation broth by biological fermentation method and the antibacterial activity of the fermentation broth was evaluated by using the strawberry anthrax as target bacteria. The results showed that the fermentation broth had obvious antibacterial activity against strawberry anthracnose. Ultrasonic treatment of fermentation broth 12 min, significantly increase the antimicrobial activity of the fermentation broth, indicating that there are antimicrobial activity of Trichoderma both inside and outside the active ingredient. Antibacterial active substances in fermentation broth had good stability to high temperature and acid-base treatment. The antibacterial activity of the fermentation broth against anthracnose was significantly enhanced by 60 ℃ high temperature and moderate acidity pH 5 treatment. Compared with the undiluted fermentation broth, the fermentation broth significantly increased the antibacterial activity against anthracnose by 100-fold dilution. In addition, the fermentation broth has higher cellulase and β-glucanase activity.