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-食品科学.pdfVIP

186 2012, Vol. 33, No. 01 食品科学 ※生物工程 张 旭，刘 灿，生吉萍，郑嫣燕，徐 菲，申 琳* ( 中国农业大学食品科学与营养工程学院，北京 100083) 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% 。 食用菌；木霉；拮抗菌；地衣芽孢杆菌；生理特性 Screening, Identification and Physiological Characteristics of Antagonistic Bacteria against Trichoderma in Mushroom ZHANG Xu ，LIU Can ，SHENG Ji-ping ，ZHENG Yan-yan ，XU Fei ，SHEN Lin* (College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China) 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, physiologi- cal 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