A strain of Bacillus Tequila against Lycium barbarum root rot and its application
A technology of bacillus and wolfberry root, applied in the application, bacteria, fungicides and other directions, can solve the problem of no bacillus tequila, and achieve the effects of improving growth conditions, reducing morbidity and increasing species
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Embodiment 1
[0028] Embodiment 1: Isolation, screening of bacterial strain
[0029] (1) Isolation of strains
[0030] Five rhizosphere soil samples of healthy, dying and dead wolfberry trees were collected from Shilaba Village, Zhongning County, Ningxia Province. Weigh 10.0 grams of Lycium barbarum rhizosphere soil, add 90 mL of sterile water for every 10 grams of soil, put it into a pre-prepared conical flask filled with glass beads, place it on a constant temperature shaker at 37°C and shake at 180 rpm for 20-30 minutes. Gradient dilution method, the soil suspension was diluted to 10 -2 、10 -3 、10 -4 、10 -5 、10 -6 different gradients. Draw 0.1 mL of soil solution with appropriate dilution and place it on the LB plate medium, and spread it evenly (in this experiment, 10 -4 、10 -5 、10 -6 Three gradients were applied). Cultivate in a constant temperature incubator at 37°C for 24 hours, and pick a single colony. The obtained strains were purified by the three-section line method u...
Embodiment 2
[0047] Embodiment 2: the preparation of bacterial strain GQJK2 biocontrol agent
[0048] The specific preparation method is as follows:
[0049] The Bacillus tequilensis GQJK2 preserved on the slant and antagonizing wolfberry root rot was transferred to a test tube containing 5 mL of bean sprout juice liquid medium, and cultured in a constant temperature shaker at 37°C and 180 rpm for 12 hours. Then inoculate into 100mL / 250mL liquid bean sprouts juice culture medium according to 1% inoculum amount, put in 37 ℃, 180rpm constant temperature shaker and cultivate 24h, make concentration be 3 * 10 8 cfu / mL bacterial suspension.
[0050] Liquid bean sprout juice culture medium, its raw material composition is: 100g of soybean sprouts, 50g of sucrose, 1000mL of water, natural pH;
[0051] The preparation method is as follows: boil soybean sprouts for 30 minutes, filter with four layers of gauze, add sucrose to make the volume 1000mL.
Embodiment 3
[0052] Embodiment 3: field test
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