链霉菌S417菌株发酵液的抗真菌活性及稳定性研究

以16种植物病原真菌为供试菌,采用菌丝生长速率法测定拮抗链霉菌S417发酵液的抑菌谱；以采后香蕉炭疽病菌为指示菌,管碟法测定发酵液经不同理化园子处理后的抑菌活性.结果显示:链霉菌S417发酵液对16种植物病原真菌均具有不同程度的抑菌活性,其中对香蕉炭疽病菌、玉米大斑病菌等5种真菌的抑制率在82.53％～69.63％之间,显著高于其他供试菌株.120℃处理20 min,发酵液仍有较强抑菌活性；紫外线照射25 min,对发酵液抑菌活性无显著影响；阳光照射4h,抑菌活性丧失；发酵液对酸碱稳定,在pH值6.0时活性最强.

Study on Antifungal Activities and Stability of Fermentation Broth from Streptomycetes albidoflavus S417 Strain

16 species of plant pathogenic fungi were tested for antifungal spectrum by Streptomycetes albidoflavus S417 strain using mycelial growth rate method.Colletotrichum musae was applied as the indicator fungi to study the antimicrobial activity of the fermentation broth by different treatments of physical-chemical factors by means of cylinder-plant assay.The fermentation broth of strain S417 had varying degrees of inhibitory activity towards 16 species of pathogenic fungi.Among these,activity against C.musae,E.turcicum and 3 other pathogens with an inhibitory rate of 82.53 %-69.63 % was highest in tested fungi.The antifungal activity of fermentation broth was stable at 120 ℃ for 20 minutes.Ultraviolet irradiation for 25 minutes had no significant influence on the activity of antifungal substance.The fermentation broth had no activity after sunshine irradiation for 4 hours.It was stable under acid or neural conditions and kept the highest antifungal activity at the pH6.0.