Cold-resistance-inducing Pseudomonas aeruginosa strain and application thereof
A soybean, cold resistance technology, applied in the field of microbial pesticides, can solve problems such as crop quality and soil impact
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Embodiment 1
[0020] Embodiment 1: the acquisition of Pseudomonas aeruginosa (Pseudomonas aeruginosa) Sneb179
[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. Pseudomonas aeruginosa (Pseudomonas aeruginosa) colony is preserved separately, carries out multiplication and physiological and biochemical assay, and the culture trait conforms to the characteristic of Pseudomonas aeruginosa (Pseudomonas aeruginosa) and preserves for future use.
Embodiment 2
[0022] Embodiment 2: the cultivation of Pseudomonas aeruginosa (Pseudomonas aeruginosa) Sneb179
[0023] Firstly, the Pseudomonas aeruginosa (Pseudomonas aeruginosa) Sneb179 strain was fermented and cultured, and then the metabolites after fermentation and cultured were tested for soybean-inducing activity to determine their inducing effect on soybean.
[0024] Pseudomonas aeruginosa (Pseudomonas aeruginosa) Sneb179 thalline was inoculated on test tube agar medium, and the medium formula was NA medium, namely ingredients: beef extract 3g, peptone 10g, yeast extract 1g, sucrose 10g, agar 20g, add water to 1000mL. Incubate at 25°C for 10 days to obtain test tube seeds.
[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, sha...
Embodiment 3
[0026] Example 3: Fermentation of Pseudomonas aeruginosa Sneb179
[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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