花脸香蘑对水稻细条病的抑制活性研究初报

微生物的培养方式对其发酵产物与活性有较大的影响。为了研究花脸香蘑不同培养方式对水稻细条病的抑制作用，以马铃薯葡萄糖为培养基，采用固体平板发酵、液体静置和液体摇瓶3种培养方式对花脸香蘑进行发酵培养，比较3种培养方式的花脸香蘑有机粗提物对水稻细条病的抑制活性。结果表明，花脸香蘑液体摇瓶发酵液的乙酸乙酯萃取物对水稻细条病病原菌有显著的抑制活性，其最低抑制量为6.25 μg，而液体摇瓶发酵的菌丝体及固体平板发酵、液体静置发酵培养的花脸香蘑有机粗提物对水稻细条病无抑制活性。由此可见，花脸香蘑不同发酵培养方式对抑菌活性物质的产生有着重要的影响，液体摇瓶发酵培养的发酵液中含有抗菌组分。

Preliminary Study of the Bactericidal Activity of Lepista sordida Against Xanthomonas oryzae

Cuhure method of microbes could obviously affect their metabolites and bioactivities. The bactericidal activity of three kinds of organic crude extracts from Lepista sordida with different culture methods against Xanthomonas olyzae was explored in this paper. These organic crude extracts were prepared from Lepista sordida cultured by solid plate, liquid surface fermentation and liquid submerged fermentation with the same medium of PD. It was showed that, ethyl acetate extracted from the liquid of L.sordida by liquid submerged fermentation had significantly bactericidal activity against Xantbomonas oryzae, the pathogen of rice bacterial leaf streak, with the minimum inhibitory amount of 6.25μg. However, the organic solvent extracts from the mycelia of L. sordida cultured by liquid submerged fermentation, from the mycelia together with medium of L. sordida by solid plate and from the liquid of L. sordida by surface fermentatarion had no bactericidal activity against Xantbomonas oryzae. In a conclusion, the bioactivity component could be obtained from the liquid of L.sordida by liquid submerged fermentation.