Stenotrophomonas capable of improving herbicide resistance in soybeans, method for preparing same and application thereof
A soybean and resistance technology, applied in the field of Stenotrophomonas and its preparation, can solve the problems of affecting the normal growth of sensitive crops, long persistence period, and great harm of leguminous crops, etc.
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Embodiment 1
[0020] Example 1: Obtaining of Stenotrophomonas maltophilia Sneb 42
[0021] Take 1g of soybean field soil, add 100ml of sterile water, take 200μl, add 20ml of sterilized NA liquid medium cooled to below 35°C, cultivate at 25°C and wait for colonies to grow. Colonies of Stenotrophomonas maltophilia were preserved separately for multiplication and physiological and biochemical assays, and those whose culture properties conformed to the characteristics of Stenotrophomonas maltophilia were preserved for future use.
Embodiment 2
[0022] Example 2: Cultivation of Stenotrophomonas maltophilia Sneb 42
[0023] Firstly, the Stenotrophomonas maltophilia Sneb 42 strain was fermented and cultivated, and then the metabolites after fermentation were tested for soybean-inducing activity to determine their inducing effect on soybean.
[0024] Inoculate the bacteria of Stenotrophomonas maltophilia Sneb 42 on the test tube agar medium, the formula of the medium is NA medium, that is, the ingredients: 3g of beef extract, 10g of peptone, 1g of yeast extract, sucrose 10g, 20g agar, add water to 1000mL. Incubate at 25°C for 10 days to obtain test tube species.
[0025] Test tube seed is inoculated in the liquid culture medium of 250mL triangular flask (every bottle 100mL) again, and medium formula is: by weight percentage, containing beef extract 0.2%, peptone 1%, yeast extract 0.5%, sucrose 1%, The remainder was distilled water with a pH of 8. Cultivate at 25°C, shaker speed at 180r min -1 1. After 48 hours of fer...
Embodiment 3
[0026] Example 3: Fermentation of Stenotrophomonas maltophilia Sneb 42
[0027] Basically the same as Example 1, the difference is that the liquid-cultured strains were inoculated into a 1000L fermenter for fermentation, cultured at 25° C., pH 8, and fermented for 48 hours.
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