放线菌WZ162菌株发酵液抗香蕉枯萎病菌稳定性研究

放线菌WZ162菌株发酵液对香蕉枯萎病菌具有良好的抑菌活性，对其发酵液在不同条件下的稳定性测定结果表明，WZ162菌株的发酵液在温度低于80℃的条件下热稳定性良好；在自然光照及紫外照射条件下稳定，发酵液不发生分解或化学结构上的改变；在酸性条件下发酵液对香蕉枯萎病菌的抑菌率在24．92％-34．73％之间，在碱性条件下抑菌率在11．21％-25．39％之间，发酵液在酸性条件下的稳定性比在碱性条件下的好；pH为1-12的发酵液经不同时间的100℃水浴处理后对香蕉枯萎病菌的抑制作用明显低于未经水浴加热处理的，其中pH为1时的发酵液稳定性比在其他pH条件下的好。

Stability of fermentation broth of actinomycete strain WZ162 resistance to Fusarium oxysporum f.sp. cubense of banana

The fermentation broth of actinomycete strain WZ162 has strong inhibiting effect against Fusar/um oxysporum f.sp. cubense of banana. Under different conditions, the stabilities of fermentation broth of WZ162 were detected. The results showed that the fermentation broth of WZ162 had better heat stability when temperature of water bath was below 80℃. The antibiotics ingredient of fermentation broth would not be changed and can maintain the antifungal activity under conditions of sun light and ultraviolet rays. Under acid and neutrality conditions, the inhibition rate of fermentation broth against Focr4 was 24.92%-34.73% and 11.21%-25.39%, respectively. Therefore, the stability of fermentation broth in acid was better than that of neutrality. When the fermentation broth with pH 1-12 were treated with different time in 100℃water bath, the inhibition rate was obviously lower than that of the treatments without water bath, and the stability of fermentation broth with pH 1 was the best.