番茄潰瘍病菌頡頏鏈霉菌的篩選、鑒定及活性物質(zhì)理化性質(zhì)初步研究.pdf

1、河北農(nóng)業(yè)大學碩士學位論文番茄潰瘍病菌頡頏鏈霉菌的篩選、鑒定及活性物質(zhì)理化性質(zhì)初步研究姓名：張維宏申請學位級別：碩士專業(yè)：植物病理學指導教師：劉大群楊文香20050616StudiesonScreening，Identification，andAntibioticPhysicochemicalPropertyofAntagonisticStreptomycesagainstBacterialCankerofTomatoMastercand

2、idate：WeihongZhangMajor：PlantPatbologySupervisors：ProfessorDaqunLiuProfessorWenxiangYangAbstractBacterialcankeroftomatocausedbyClavibactermichiganensissubspmichiganensis(Cram)isaworldwidebacterialdiseaseItcausedhugeecono

3、miclossesintomatoproductionSafetyanderiectivenessbactericidesforcankereontrolhavenotbeenfoundyetInthisresearch，StreptomyceswereusedtoscreenbiologicalcontrolagentsagainstCmm，andtheantagonisticstrainwaSidenfifiedatthemeanw

4、hileBesidesthatthephysicochemicalpropertyoftheantibioticsubstanceWaSana／ysedWhatwehavedone、衍11laythegroundworkforbiocontrolofthediseaseinthefutureOnehundredandseventystrainsofStreptomyceswereisolatedfromtomathizospherein

5、thisstudytwentyfourstrainsofStreptomycesthatwerekcptin0121“l(fā)abweretestedforantibioticStreptomycesagainstCmmOndoublelayeragarsixtysevenisolatesshowedallantibiosisactivitywithadiameterofaninhibitionzonerangingfrom1O“5cmFou

6、rteenStreptomycesstrainshadastrongantibiosisactivityagainstCmmwithadiameteroftheinhibitionzoneabove40cmindouble—layeragarEspeciallythestrainnamedZL一22showedthestrongestantibiosisactivityamongthemwith65cmofzoneinhibitionT

7、hefermentationfiltrateshowedahighinhibitionactivityagainstGram—positivebacteriasuchasStreptoraycesscabiesStaphylococcusaureusBacillussubtilisMorphological，physiologicalandbiochemicaltestsand16SrDNAsequenceanalysisweremad

8、etoidentifythestrainZL一22CharacteristicsoftheZL22aresimilartothoseofStreptomycessetonii，andthe16SrDNAsequenceshowed994％homologytOSsetoniiBasedonthepolyphasetaxonomicalviews，ZL22WasidentifiedasJStsetoniiTheoptimumfermenta

9、tionconditionsweredetermined也at25mLliquidsoybeancakemediumwereaddedin250mLflaskandwereculturedat(3021℃，200r／minfor72hoursTheantibioticsubstanceproducedbyZL，22showedastableantibioticactivitytoheatandpHThissubstancenotonly

10、existedinthefermentationliquidbutalsointhemycelium，itwassolublebothinorganicphaseandinaqueousphaSeTheantibioticsubstanceWaSisolatedandpurifiedprimaryusingthemethodsofsolventextractionandThinLayerChromatography(TLC)皿eresu