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Streptomycesvinaceus-drappus microbial inoculum and method for preparing same

A technology of Streptomyces pheascens and Streptomyces, which is applied in the field of Streptomyces burgundesus strains and its preparation, and can solve the problems of single function, unstable effect, and low control effect

Active Publication Date: 2012-05-23
INST OF AGRI RESOURCES & ENVIRONMENT HEBEI ACADEMY OF AGRI & FORESTRY SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, the currently used strains and their products have single functions, low control efficiency, and unstable effects, and lack of superior strains and efficient application technologies for the causes of continuous cropping obstacles

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] Embodiment 1 Streptomyces cerevisiae S506 liquid fermentation agent

[0032] A. Strain activation: inoculate Streptomyces burgundy terrescens on a plate of Gao’s synthetic medium, culture at 28-35°C, transfer repeatedly 2-3 times, and cultivate for 1 week to activate the strain; take it out and observe the growth of the bacteria State, scanned by electron microscope, pictures of hyphae and conidia are shown in Figure 1. Visible by Fig. 1, the bacterium colony of Streptomyces burgundesus S506 of the present invention is circular, and mycelia in the base has no transverse septum, does not break; Aerial mycelium is luxuriant, multi-branched; The surface is smooth.

[0033] B. Preparation of liquid seeds of Streptomyces burgundesis

[0034] The seed culture material consists of 8% bran or rice bran powder, 4% corn flour, 2% bean cake powder, 2% glycerin, 0.1% sodium nitrate, 0.4% sodium chloride, 0.3% calcium carbonate, 0.3% hydrogen phosphate Dipotassium, 0.05% magnesiu...

Embodiment 2

[0037] Embodiment 2 Streptomyces cerevisiae S506 liquid fermentation agent

[0038] A, step A are with embodiment 1;

[0039] B, C, the seed culture material of Streptomyces terrescens S506 are 2% bran powder, 2% corn flour, 1% bean cake powder, 0.5% glycerol, 0.1% sodium nitrate, 0.4% sodium chloride, 0.3% calcium carbonate, 0.3% dipotassium hydrogen phosphate, 0.05% magnesium sulfate, 0.05% ferrous sulfate and the rest of the water composition, fermentation and preparation conditions with the same embodiment 1. The liquid fermentation bacterial agent of embodiment 3 Streptomyces cerevisiae S506

[0040] A, step A are with embodiment 1;

[0041] The liquid seed culture material of B, C, Streptomyces burgundesus terrescens consists of 4% bran powder, 4% corn flour, 2% bean cake powder, 0.5% glycerin, 0.1% potassium nitrate, 0.4% sodium chloride, 0.3% calcium carbonate, 0.3% dipotassium hydrogen phosphate, 0.05% magnesium sulfate, 0.05% ferrous sulfate and the rest of water....

Embodiment 4

[0043] The solid fermentation agent of embodiment 4 Streptomyces cerevisiae S506

[0044] A, step A are with embodiment 1;

[0045] B. Preparation of liquid seeds of Streptomyces burgundesis

[0046] The seed culture material consists of 8% bran or rice bran powder, 2% corn flour, 0.5% bean cake powder, 0.5% glycerin, 0.1% sodium nitrate, 0.4% sodium chloride, 0.3% calcium carbonate, 0.3% hydrogen phosphate Dipotassium, 0.05% magnesium sulfate, 0.05% ferrous sulfate and the rest of water, natural pH, packed in Erlenmeyer flasks 121-130 ℃ autoclave for 30-60 minutes, cooled to 25-35 ℃, inoculation step A obtained The strain of Streptomyces burgundesus was cultured in shake flasks for 48-72 hours at 25-30°C;

[0047] C. Solid fermentation of Streptomyces burgundesis

[0048] The solid fermented material consists of 45% bran or rice bran, 8% medical stone powder, 1.5% bean cake powder, 0.05% potassium nitrate, 0.15% dipotassium hydrogen phosphate, 0.15% sodium chloride, 0.4 %...

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PUM

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Abstract

The invention provides a streptomycesvinaceus-drappus microbial inoculum. The streptomycesvinaceus-drappus microbial inoculum uses an active bacteria culture prepared by liquid submerged fermentation or solid fermentation of an active strain of streptomycesvinaceus-drappus, of which the storage number is CGMCC No. 2664, as an active ingredient. A tentative name of the streptomycesvinaceus-drappusmicrobial inoculum is S506, and the streptomycesvinaceus-drappus microbial inoculum was submitted to the CGMCC for storage on 11st September, 2008. The preparation method comprises the following steps of: A, activation of the strain; B, preparation of liquid seeds of the streptomycesvinaceus-drappus; and C, liquid submerged fermentation of the streptomycesvinaceus-drappus. The invention also provides a novel process of 'liquid seed preparation and solid fermentation' which is favorable for the growth of the streptomycesvinaceus-drappus, and the novel process meets the technical requirements on high effective viable count, high spore production rate, light contamination of crossbred bacteria and short fermentation period. When the active streptomycesvinaceus-drappus is applied to the roots of vegetables, various root diseases, such as blight, root rot and root knot nematode disease, of vegetables can be effectively prevented and controlled, and the streptomycesvinaceus-drappus microbial inoculum has obvious effects of enforcing growth of root systems and degrading autopoisonous matters of root systems, so that the streptomycesvinaceus-drappus microbial inoculum has a wide application prospect in effectively solving the problem of continuous cropping obstacles which are commonly happed to vegetables, fruit trees, medicinal materials and the like.

Description

technical field [0001] The invention relates to an inoculant of Streptomyces brownus and a preparation method thereof, and belongs to the technical field of microbial fertilizers and fermentation engineering, in particular to the technical field of continuous cropping obstacle prevention and control preparations. Background technique [0002] Facility cultivation is one of the most important production methods of modern agriculture. While enriching people's food baskets, it also increases farmers' income. At present, the production of facility vegetables has become the second pillar industry of my country's planting industry, and the output value of facility vegetables accounts for more than 50% of the total output value of vegetables. Because protected cultivation has the characteristics of fixed facilities, difficulty in turning stubble, lack of rainwater leaching in facility soil, and lagging cultivation technology, with the extension of planting years, continuous croppin...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12N1/20A01N63/02C09K17/00B09C1/10A01P3/00A01P5/00C09K101/00C12R1/465
Inventor 王占武张翠绵李洪涛李晓芝贾楠
Owner INST OF AGRI RESOURCES & ENVIRONMENT HEBEI ACADEMY OF AGRI & FORESTRY SCI
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