Broad-spectrum antibacterial bacillus amyloliquefaciens strain and application thereof

A technology of Bacillus amyloliquefaciens and Bacillus amyloliquefaciens, which is applied to broad-spectrum antibacterial Bacillus amyloliquefaciens strains and its application fields, can solve the problems of the influence of chemical bactericides and preservatives, and achieve strong broad-spectrum antibacterial activity, long-lasting antibacterial effect, Excellent thermal stability

Active Publication Date: 2013-06-26
INST OF AGRO FOOD SCI & TECH SHANDONG ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, chemical fungicides and preservatives are mainly used to control plant pre-harvest and post-harvest diseases and food-borne pathogenic spoilage bacteria. Although chemical fungicides or preservatives can effectively reduce plant diseases and prevent food-borne diseases, chemical sterilization additives and preservatives also negatively affect

Method used

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  • Broad-spectrum antibacterial bacillus amyloliquefaciens strain and application thereof
  • Broad-spectrum antibacterial bacillus amyloliquefaciens strain and application thereof
  • Broad-spectrum antibacterial bacillus amyloliquefaciens strain and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Isolation and identification of Bacillus amyloliquefaciens NCPSJ7

[0030] Laiwu City, Shandong Province, China Ginger planting plot soil samples, culture and identification in the laboratory according to the following conditions, can obtain the broad-spectrum antibacterial Bacillus amyloliquefaciens NCPSJ7 of the present invention:

[0031] Isolation and purification of strain NCPSJ7: The soil samples were cultured on beef extract peptone medium by gradient dilution method. Pick a single colony, inoculate it on the beef extract peptone medium by the method of streaking, culture at a constant temperature of 37°C for 1-2 days, pick a single colony and save it.

[0032]The Bacillus amyloliquefaciens NCPSJ7 described in the present invention is identified based on the phylogenetic analysis of its colony morphology and individual morphological characteristics, physiological and biochemical characteristics and 16S rDNA gene sequence. The length of the 16S rDNA gene sequence...

Embodiment 2

[0038] Cultivation and fermentation conditions of the present invention

[0039] (1) Incline culture conditions: Beef extract peptone medium: In aqueous solution, add 0.3% beef extract, 1% peptone, 0.5% NaCl, 2% agar, pH 7.0-7.2, steam at 121°C, 0.1MPa Bacteria for 20 minutes; culture temperature 37 ℃, culture time 2-4 days.

[0040] (2) Seed culture conditions: Seed culture medium: In aqueous solution, add 0.5% glucose, 0.75% yeast extract, 0.75% peptone, (NH 4 ) 2 SO 4 0.5%, NaCl 0.5%, pH 7.0. 121°C, 0.1MPa steam sterilization for 20 minutes; take a piece of fresh strain slant, take a loop of the strain from the slant with an inoculation loop, and transfer it to a container filled with seed medium Incubate in shake flasks at 37°C for 24 hours.

[0041] (3) Fermentation culture conditions: Fermentation medium: In aqueous solution, add 0.5% glucose, 0.75% yeast extract, 0.75% peptone, (NH 4 ) 2 SO 4 0.5%, NaCl 0.5%, pH 7.0. 121℃, 0.1MPa steam sterilization for 20 minu...

Embodiment 3

[0044] Analysis of the antibacterial activity of the broad-spectrum antibacterial thallus and fermentation broth produced by Bacillus amyloliquefaciens NCPSJ7 of the present invention

[0045] Spread the bacterial suspension of indicator bacteria on a suitable medium, among which peach root rot, cucumber wilt, tomato gray mold, jujube anthracnose, pear black spot, pear blue mold, apple brown rot , apple spot defoliation, watermelon wilt pathogenic fungus and yeast spread on potato medium, Staphylococcus aureus and Salmonella paratyphi A spread on beef extract peptone medium, Vibrio parahaemolyticus spread on improved On the beef extract peptone medium (sodium chloride content 3%), place the Oxford cup.

[0046] The fermented liquid that Bacillus amyloliquefaciens NCPSJ7 of the present invention produces is through 4500 revs centrifugation 10min, gets thalline suspension or fermentation supernatant 200uL drop-wise in Oxford cup, and suitable temperature is cultivated (bacterium...

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Abstract

The invention relates to bacillus amyloliquefaciens NCPSJ7 and further relates to an application of the strain in treating plant diseases, diseases before and after harvesting fruits and vegetables as well as in preventing food-borne pathogenic bacteria and putrefying bacteria. The strain is preserved in China Center for Type Culture Collection (CCTCC) on March 22, 2013, wherein the preservation number is CCTCC NO: M2013098 and the strain is named as bacillus amyloliquefaciens NCPSJ7. The thallus and fermentation liquor of the strain disclosed by the invention has the effects of treating plant diseases caused by plant pathogenic fungus including antagonistic peach root rotten disease, fusarium wilt of cucumber, botrytis cinerea, jujube anthracnose, pear black spot, pear blue mould, apple brown rot, apple altermaria leaf spot, watermelon fusarium wilt and the like, as well as diseases after harvesting fruits and vegetables and food-borne pathogenic bacteria and putrefying bacteria including antagonistic staphylococcus aureus, salmonella paratyphi A, vibrio parahaemolyticus, yeast and the like; moreover, the bacillus amyloliquefaciens is broad in spectrum and antibacterial and great in potential in developing novel, efficient and natural biological control and biological preservative and fresh-keeping preparation.

Description

technical field [0001] The present invention relates to Bacillus amyloliquefaciens Bacillus amyloliquefaciens NCPSJ7 also relates to the application of the strain in the prevention and control of plant diseases, the prevention and control of pre-harvest and post-harvest diseases of fruits and vegetables, and the prevention of food-borne pathogenic bacteria and spoilage bacteria. Background technique [0002] Plant diseases, pre-harvest and post-harvest diseases of fruits and vegetables, and food-borne diseases caused by food-borne pathogens and spoilage bacteria are global problems, causing huge economic losses and physical injuries. Statistics from the Food and Agriculture Organization of the United Nations (FAO) show that the average annual yield loss caused by plant diseases is about 10%-15% of the total output, of which plant diseases caused by fungi account for about 80%. At the same time, food-borne diseases have seriously affected human health, and even mass food-bor...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/20A01N63/00A01N63/02A01P3/00A01P1/00A23L3/3463A23L3/3571C12R1/07
Inventor 陈蕾蕾陈相艳裘纪莹王未名彭研
Owner INST OF AGRO FOOD SCI & TECH SHANDONG ACAD OF AGRI SCI
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