拮抗炭疽病的茶树内生菌筛选、鉴定及培养条件优化

doi:10.13305/j.cnki.jts.2023.02.006

摘要/Abstract

摘要： 为筛选高效拮抗茶树炭疽病的内生细菌,以茶树健康叶片为材料,采用平板对峙拮抗法进行筛选,并对筛选到的菌株进行鉴定、抑菌效果评价及培养条件优化。从分离的162株内生细菌中筛选到1株对茶树胶孢炭疽菌有较好抑制效果的拮抗细菌X13。形态学、生理生化鉴定及16 S rDNA系统进化发育分析显示,分离的菌株X13为枯草芽孢杆菌（Bacillus subtilis）。菌株X13对病原菌菌丝生长抑制率为61.6%。生长曲线表明,菌株X13对数生长期为接种后2~14 h。响应面优化的培养条件为4.0%（质量百分浓度）玉米粉,1.0%（质量百分浓度）的硝酸钠,接种量3.5%（体积分数）。本研究结果可为茶树炭疽病防治及生防菌剂的开发提供重要参考。

关键词: 茶树, 炭疽病, 内生细菌, 枯草芽孢杆菌, 培养条件

Abstract: To screen the antagonistic endophytic bacteria against Gloeosporium theae-sinensis Miyake, the healthy leaves of tea plants were utilized as materials, and the plate antagonistic method was used. The isolated bacteria were identified and evaluated for antimicrobial efficacy. The culture conditions were optimized using response surface methodology. One antagonistic bacterium X13 was screened from 162 strains of endophytic bacteria isolated, which had a good inhibitory effect on Colletotrichum gloeosporioides. The strain X13 was identified as Bacillus subtilis through morphological observation, physiological and biochemical tests, and 16S rDNA phylogenetic analysis. The inhibitory rate of strain X13 on the mycelial growth of C. gloeosporioides reached 61.6%. The logarithmic growth was between 2-14 h. The optimal culture conditions were 4.0% (mass percentage concentration) corn flour, 1.0% (mass percentage concentration) NaNO₃, and 3.5% (volume fraction) inoculation. This study laid a key theoretical foundation for the prevention of the tea pathogen G. theae-sinensis and the development of its biocontrol agents.

Key words: tea plant, Gloeosporium theae-sinensis, endophytic bacteria, Bacillus subtilis, culture condition

中图分类号:

郑世仲, 周子维, 陈晓慧, 蔡烈伟, 江胜滔, 刘盛荣. 拮抗炭疽病的茶树内生菌筛选、鉴定及培养条件优化[J]. 茶叶科学, 2023, 43(2): 205-215. doi: 10.13305/j.cnki.jts.2023.02.006.

ZHENG Shizhong, ZHOU Ziwei, CHEN Xiaohui, CAI Liewei, JIANG Shengtao, LIU Shengrong. Screening, Identification and Culture Condition Optimization of Antagonistic Endophytic Bacteria Against Gloeosporium theae-sinensis Miyake[J]. Journal of Tea Science, 2023, 43(2): 205-215. doi: 10.13305/j.cnki.jts.2023.02.006.

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