鲍氏层孔菌发酵产物抑菌活性的研究

 为研究鲍氏层孔菌发酵产物对植物病原菌的抑菌活性,采用菌丝生长速率法以鲍氏层 孔菌发酵产物的不同溶剂萃取物为研究对象,测定其对7种植物病原菌的抑制作用。将鲍氏层 孔菌的发酵产物进行不同的处理,分级纯化抑菌活性多糖,比较其抑菌活性。结果表明:鲍氏 层孔菌发酵产物对7种病原菌均有抑制作用;鲍氏层孔菌发酵时间为20 d时,发酵产物对杨树 烂皮病菌的抑制率最高;鲍氏层孔菌发酵产物的主要抑菌活性物质存在于发酵上清液醇提物 中;醇沉体积分数为50％醇提物中的多糖对病原菌的抑制率为供试醇沉级别中最高。鲍氏层 孔菌含有抑制病原菌的有效成分,具有成为新型生物农药的潜力。

Study on Antimicrobial Activity of Phellinus baumii Fermentation Product

To study the bacteriostatic activity of the extracts from Ph ellinus ba umii, using growth rate method, bacteriostatic action of Phellinus baumii  to sev en kinds of plant pathogen was measured with extracts under different fermentati on time and solvents. Fermentation product was treated in different ways, polysa ccharides from ethanol concentration were obtained, and bacteriostatic activity  was compared. The results show that antibacterial substances from Phellinus ba um ii had inhibitory effects on seven pathogenic bacteria; fermentation time was  20 　d, and the antibiotic compound had the highest inhibitory rate to Cytospora  chry sosperma. The antibiotic compound from Phellinus baumii almost existed in  supern atant of acoparia alcohol extract; and 50％ alcohol precipitation conc entration  was the highest of all. Conclusion: Phellinus baumii contains bacteriostatic  act ivity components and has the potential of becoming a new biological pesticide.