【摘要】 研究了植酸(PA)对生防细菌L-227-03生长、发酵及抑菌能力的影响。结果表明:(1)在发酵6 h添加0.006%PA,18 h添加0.004%PA对L-227-03菌株细胞生长的促进作用最强,达到最佳的添加效果。(2)添加PA能提高L-227-03菌株细胞增殖速度,促进菌株提前6 h进入对数生长期,稳定期延长6 h。(3)添加PA发酵后,生防细菌L-227-03的抑菌活性增强,皿内抑菌圈直径最大达24 mm,较对照大6 mm,萝卜块根防效试验和盆栽防效试验的最高防效分别为82.34%和82.37%,较对照提高了13.39%和12.26%;菌体发酵液的耐保藏能力也有所提高,发酵液的有效期限延长3~6个月。(4)PA能缓和pH变化对菌体生长的影响,提高菌体对盐的耐受力。更多还原

【Abstract】 The effects of Phytic Acid(PA) on the growth,fermentation and antagonism of biocontrol bacterium L-227-03 were studied.The results showed that:(1) The optimum addition of PA was adding(0.006%) after fermented 6 h and adding 0.004% after fermented 18 h,which best promote the cells growth of strain L-227-03.(2) PA accelerated cells proliferation rate,made exponential phase ahead of schedule for 6 h and stationary phase extended for 6 h.(3) After PA was added,the antagonism of L-227-03 was advanced,the biggest inhibiting zones in plate was 24 mm,bigger than CK by 6 mm,the strongest control effect of radish method and pot experiment were 82.34% and 82.37%,better than CK by 13.39% and(12.26%);After PA was added,fermented liquid ability of storage was improved and the time of fermented liquid preservation was prolonged by 3-6 months.(4) PA depressed the influence of pH and enhanced the salt-tolerance of this strain.更多还原