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A kind of bacillus amyloliquefaciens and application thereof

A technology for dissolving starch spores and bacilli, which is applied in the directions of application, bacteria, fungicides, etc., to achieve a significant effect of prevention and control

Active Publication Date: 2014-10-15
CHINA NAT RES INST OF FOOD & FERMENTATION IND CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, although there are many researches on biopesticides at home and abroad, they are rarely applied because of cost or effect problems.

Method used

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  • A kind of bacillus amyloliquefaciens and application thereof
  • A kind of bacillus amyloliquefaciens and application thereof
  • A kind of bacillus amyloliquefaciens and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Example 1: Inhibitory effect of fermentation broth of Bacillus amyloliquefaciens on botrytis cinerea and B. vinifera pathogens of botrytis cinerea.

[0029] Keep the temperature of the sterilized PDA medium at 55°C, then pick a ring of pathogenic bacteria from the slope, put it into sterile water, mix well, take 200 μL of the liquid and add it to the PDA medium, mix well and put it on the plate. After solidification, put a sterile Oxford cup in the middle of the culture medium, squeeze it gently so that there is no gap between the Oxford cup and the surface of the culture medium, and then inject 200 μL of sterile fermentation broth into the Oxford cup. Finally, incubate in a 28°C incubator for 2 days to observe the presence or absence of the inhibition zone. Botrytis cinerea Figure 1 As shown, the inhibitory results against Shrubella clumps are as follows Figure II shown. It showed that the fermentation broth had good inhibitory effects on the two pathogenic ...

example 2

[0030] Example two: Spraying Experiment of Bacillus amyloliquefaciens Fermentation Broth

[0031] Experimental varieties: 7-8 years old Chardonnay 277, Cabernet Sauvignon 685.

[0032] Number of experiments: For each experiment, a total of three groups of bacterial liquid, blank, and Bordeaux mixture were made, and the land for each experimental variety of wine grapes was about 100m 2 , about 110 wine grapes.

[0033] Experimental drug: Bordeaux liquid was prepared by Huaxia Great Wall Wine Company, and the bacterial liquid was fermented by YJ01, fermented for 2-4 days at a temperature of 35°C. Medium composition: peptone 10g / L, beef extract 3gL / , sodium chloride 5g / L, pH value 7.0~7.2.

[0034] Test method: Bordeaux mixture is sprayed by base staff normally, and the blank group is not treated. The bacterial solution group was sprayed manually, with a total of 8 L in each experiment. The experiment sprayed medicine once a week. Remove the diseased fruit bef...

example 3

[0037] Example three: Preservative effect of antibacterial substances extracted from Bacillus amyloliquefaciens YJ01 on wine grapes

[0038] Purchase wine grapes for experiments from the market, cut off all wine grape grains, and select wine grapes whose skin has not been damaged and squeezed for use in the experiment. Finally, each group selected 25 healthy grapes, about 300g. The antibacterial substances extracted from Bacillus amyloliquefaciens YJ01 were prepared in different concentrations. Soak the wine grapes in sterile water, 50mg / L and 100mg / L antibacterial solution for 2 minutes, then take them out, dry them naturally, put them into a plastic bag, and pierce 3 small holes on each strap. After one week, they were treated again and left until the fifth week. The rotten fruit pieces in each group were counted. The final result is Figure three shown.

[0039] Table 2: The number of rotten fruits in the antiseptic experiment

[0040] time blank 50mg / ...

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Abstract

The invention discloses a Bacillus amyloliquefaciens (Bacillus amyloliquefaciens) YJ01, which is preserved in the General Microorganism Center of China Microorganism Culture Preservation Management Committee, and the preservation number is CGMCCN0.7328. The bacillus amyloliquefaciens is mainly used for the prevention and treatment of fungal diseases of wine grapes. The bacillus amyloliquefaciens YJ01 of the present invention can metabolize antibacterial substances iturin A (iturinA) and surfactant (surfactin), and has obvious inhibitory effect on various pathogenic fungi of wine grapes. The strain has the advantages of fast reproduction speed, artificial cultivation, easy operation, convenient production and application, and strong stress resistance, especially for the prevention and control of wine grape gray mold, white rot, anthracnose and other diseases caused by fungi. , the culture condition is simple, easy to preserve, easy to industrialized production, and has good development and application prospects.

Description

technical field [0001] The invention relates to a bacillus amyloliquefaciens YJ01 and its application in preventing and treating wine grape cinerea, wine grape anthracnose, wine grape white rot and wine grape powdery mildew, and belongs to the field of biotechnology. Background technique [0002] In recent years, food safety problems have occurred frequently, and the addition of pesticide residues and food additives is the main reason. Plant diseases will cause the loss of plants, and the use of traditional methods of prevention and control will cause pesticide residues, environmental pollution, drug resistance and other consequences. The prohibition of some dangerous and highly toxic pesticides has prompted the development of biological control. Biological control mainly uses the nutrient competition between beneficial bacteria and pathogenic bacteria, or produces antagonistic substances, or induces disease resistance or improves stress resistance to achieve the control ef...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12N1/20A01N63/02A01P3/00C12R1/07
Inventor 郭阳龚谷迪严斌李涛孙志伟宋涛
Owner CHINA NAT RES INST OF FOOD & FERMENTATION IND CO LTD
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