• 主题
高级搜索  >
历史搜索 清空历史
首页> 外文期刊>Journal of the Korean Society for Applied Biological Chemistry >Biocontrol of Phytophthora Blight of Red Pepper Caused by Phytophthora capsici Using Bacillus subtilis AH18 and B, licheniformis Kll Formulations
【24h】

Biocontrol of Phytophthora Blight of Red Pepper Caused by Phytophthora capsici Using Bacillus subtilis AH18 and B, licheniformis Kll Formulations

机译：利用枯草芽孢杆菌AH18和B，地衣形Kll制剂对辣椒疫病引起的辣椒疫病的生物防治

获取原文
获取原文并翻译 | 示例
           
页面导航
  • 摘要
  • 著录项
  • 相似文献
  • 相关主题

摘要

Bacillus subtilis AH18 and B. licheniformis Kll are multi-functional plant growth-promoting rhizobacteria (PGPR) that promote growth of red peppers and suppress phytophtora blight caused by Phytophtora capsici. A formulation of the two Bacillus strains was developed by producing heat-shocked endospores that had increased heat resistance. For large-scale cultivation in an 8-L jar fermentor, optimal culture conditions were pH 6.8, fermentation temperature of 30, and agitation speed of 180 rpm, with antifoaming agents added at a ventilation condition of 0.8 wm. Induction of vegetative growth was achieved using5.0x10~(-6)M dipicolinic acid and 7.0x10~(-4) M CaCl_2. The subsequent large-scale cultivation produced viable cell numbers of 10' colony formingunits/mL. High and low temperature stability tests of pilot products subjected to extreme storage conditions in accordance with thermal stability test standards revealed that storage for up to three years was possible without adverse effects. The combined use of two Bacillus microbial agents in vivo synergistically suppressed phytophthora blight, even following storage of the bacterial formulation at 54 deg C for 6 weeks. In field tests involving a phytophthora blight outbreak in red pepper, 40% of untreated peppers died, whereas 80% of peppers treated with the bacterial formulation survived for 65 days. The results indicate the potential of the B. subtilis AH18 and B. licheniformis Kll co-treatment for organic pepper farming.
机译：枯草芽孢杆菌AH18和地衣芽孢杆菌Kll是多功能植物生长根瘤菌（PGPR），可促进红辣椒的生长并抑制辣椒疫霉菌引起的疫病。通过产生具有增加的耐热性的热激内生孢子来开发两种芽孢杆菌菌株的制剂。对于在8升广口瓶发酵罐中进行大规模培养，最佳培养条件为pH 6.8，发酵温度为30，搅拌速度为180 rpm，并在通风条件为0.8 wm的情况下添加消泡剂。使用5.0x10〜（-6）M二吡啶甲酸和7.0x10〜（-4）M CaCl_2诱导营养生长。随后的大规模培养产生了10'菌落形成单位/ mL的活细胞数。根据热稳定性测试标准对处于极端存储条件下的中试产品的高温和低温稳定性测试表明，可以存储长达三年而不会产生不利影响。即使将细菌制剂在54摄氏度下保存6周，两种芽孢杆菌微生物剂在体内的联合使用也能协同抑制疫霉疫病。在涉及辣椒疫霉疫病暴发的田间试验中，未经处理的辣椒死亡了40％，而用细菌制剂处理过的辣椒中有80％存活了65天。结果表明枯草芽孢杆菌AH18和地衣芽孢杆菌KII共同处理有机辣椒的潜力。

著录项

相似文献

  • 外文文献
  • 中文文献
  • 专利
获取原文

客服邮箱：kefu@zhangqiaokeyan.com

京公网安备：11010802029741号 ICP备案号：京ICP备15016152号-6 六维联合信息科技 (北京) 有限公司©版权所有

  • 客服微信

  • 服务号