食品科学 ›› 2012, Vol. 33 ›› Issue (1): 186-190.

• 生物工程 • 上一篇    下一篇

食用菌致病木霉优良拮抗菌株的筛选及生理特性的初步研究

张  旭,刘  灿,生吉萍,郑嫣燕,徐  菲,申  琳*   

  1. 中国农业大学食品科学与营养工程学院
  • 收稿日期:2011-05-23 修回日期:2012-01-10 出版日期:2012-01-15 发布日期:2012-01-12
  • 通讯作者: 生吉萍 E-mail:pingshen@cau.edu.cn
  • 基金资助:

    国家公益性行业(农业)科研专项

Screening, Identification and Physiological Characteristics of Antagonistic Bacteria against  Trichoderma in Mushroom

  • Received:2011-05-23 Revised:2012-01-10 Online:2012-01-15 Published:2012-01-12

摘要: 木霉是食用菌大规模人工栽培过程中的主要致病菌,为寻找安全、高效的拮抗菌,从食用菌培养基中分离得到283株细菌。通过平板对峙法,筛选出16株对木霉有强烈拮抗作用的菌株。选择其中拮抗效果最明显的6株细菌利用杯碟法测定其发酵上清液的抑菌效果,最终筛选出细菌B155,其发酵上清液对木霉的抑菌圈半径达(19.02 ± 1.65)mm。通过形态学、生理生化及16S rDNA鉴定,确定B155为地衣芽孢杆菌,并将其命名为B155(B. licheniformis)。通过对B155菌株生理特性的初步研究,发现B155菌株的最适生长温度为37℃,最适生长pH值为7.0,最适接种量为1%。

关键词: 食用菌, 木霉, 拮抗菌, 地衣芽孢杆菌, 生理特性

Abstract: Trichoderma can widely contaminate mushroom and result in the decay of mushroom. In order to screen antifungal bacteria for the application in mushroom cultivation industry, 283 strains were isolated from 16 kinds of cultivation media. Of them, 16 exhibited obvious antifungal activity against Trichoderma, and 6 with the strongest antagonistic activity were screened out and the inhibitory effects of their fermentation supernatants were tested by the cup method. As a result, the best strain named as B155 was screened out with an inhibition zone radius of (19.02 ± 1.65) mm. According to morphological, physiological and biochemical characteristics as well as partial 16S rDNA sequence analysis, strain B155 was identified as B. licheniformis and designated as ABM 155. The optimal growth temperature, pH and inoculum amount for the strain were 37 ℃, 7.0 and 1%, respectively.

Key words: mushroom, Trichoderma, antagonistic bacteria, B. licheniformis, physiological characteristics