【摘要】 同、异步培养结果表明:芽孢杆菌B1、B2对豌豆尖孢镰孢菌(Fusarium oxysporumSchl f.sp.pisi)有很强的抑菌作用。经B1、B2无菌液处理后的病原菌由灰白色变为白色,气生菌丝增多且纠结成团。抗菌显微特征是:导致病菌孢子和菌丝体膨大、畸形、原生质凝聚、孢子不萌发或萌发异常、菌丝生长点产生大量泡囊、生长受阻,后期菌丝体断裂、泡囊破裂、原生质外泄。B1、B2无菌液中蛋白含量分别为1795.53μg/mL和1345.93μg/mL,各含一种抗菌蛋白,其分子量分别为103.5kD(B1)和127.6kD(B2)。更多还原

【Abstract】 The antagonism of two strains B1 and B2 of Bacillus spp. against pea root rot pathogen Fusarium oxysporum f. sp. pisi was studied. The result of pairing culture showed that B1 and B2 strains of Bacillus spp. had strong antifungal activity to the pathogen. The colonial color of the pathogen changed from gray to white, aerial hyphas increased and entangled into group after treatment with the cell-free fermentational filtrate of B1 or B2. Observation under optical microscope showed that hyphas and spores of the pathogen swelled and distorted with concentrated cytoplasm after treatment, the spores could not germinate or germinated abnormally . A lot of vesicles appeared at the top of the hyphas, and the hyphas stopped growing and broke finally, their cytoplasm spilled from the cell. The cell-free fermentational filtrate of B1 or B2 strains contained 1795.53μg/mL and 1345.93μg/mL protein respectively, from which two antifungal proteins of 103.5 kD (B1 ) and 127.6 kD (B2) were purified.更多还原