Salt-tolerant bacillus 105 and application thereof

Abstract

The invention belongs to the technical field of microorganisms, and particularly relates to a salt-tolerant bacillus 105 and application thereof. The obtained salt-tolerant bacillus 105 not only has an inhibition effect on fusarium laminatum, fusarium moniliforme, fusarium solani and fusarium oxysporum, but also has a remarkable inhibition effect on postharvest pathogenic bacteria mucor circinelloides, fusarium fusiforme and alternaria alternata of hot peppers and tomatoes, and meanwhile, the salt-tolerant bacillus 105 has an obvious inhibition effect on the postharvest pathogenic bacteria of the hot peppers and the tomatoes. The salt-tolerant bacillus 105 strain has different degrees of inhibition effects on pathogenic bacteria such as staphylococcus aureus and escherichia coli, also has a certain inhibition effect on pectobacterium causing pepper soft rot, can tolerate 14% NaCl, has potential salt-tolerant growth-promoting characteristics, and has a certain inhibition effect on the pathogenic bacteria such as the staphylococcus aureus and the escherichia coli in a 200mM NaCl salt stress environment. The fermentation broth of the salt-tolerant bacillus 105 can significantly promote the root length and plant height of wheat, and has good application value.

Description

Technical Field

[0001] The present invention belongs to the technical field of microorganisms, and in particular relates to a halotolerant Bacillus 105 and an application thereof. Background Art

[0002] Bacillus is a Gram-positive bacterium that is ubiquitous in nature and can be isolated from all environmental niches. Bacillus species are commonly used to prepare agricultural, industrial, and pharmaceutical products. Biofertilizers can serve as alternatives to chemical fertilizers and pesticides, effectively antagonizing plant pathogens, preventing the occurrence or spread of diseases, promoting plant growth, and increasing yields. Plant-beneficial Bacillus species form biofilms on plant root surfaces, promoting plant growth. Applying Bacillus fertilizers to the soil can also increase nutrients available in the plant rhizosphere, control the growth of pathogenic microorganisms, and induce plant resistance to pathogens.

[0003] Salt stress is one of the major abiotic stresses that hinders plant growth and productivity worldwide, limiting the growth and development of crops. Beneficial plant rhizobacteria can promote plant growth, enhance plant tolerance to drought and salt stress, and increase crop yields.

[0004] Bacterial soft rot is a plant disease that is widespread worldwide. It occurs in many plants, particularly vegetables and ornamental flowers. Soft rot can occur not only during the growing process but also during the storage of harvested fruits and vegetables. The pathogen can survive on weeds and plant debris and is spread through wind, water splashes, insect mouthparts and body surfaces, processing tools, and human contact. Soft rot fungi often infect tubers, roots, bulbs, and leaves. Once infected, plant tissue softens, rots, and emits a distinct odor. The occurrence of bacterial soft rot poses a serious threat to the growth, storage, transportation, and sale of fruits and vegetables. Soft rot causes significant economic losses to vegetable farmers each year.

[0005] Chemical control of bacterial soft rot primarily involves the use of chemical pesticides and antibiotics, such as copper sulfate, dimethylammonium chloride, antibiotics (streptomycin and its derivatives), and other chemicals. Studies on the prevention and control of postharvest potato soft rot have shown that disinfectants such as hypochlorite, chlorine dioxide, copper quinolinate, quaternary ammonium, and hydrogen peroxide, as well as inorganic salts such as aluminum chloride, sodium benzoate, and sodium thiosulfate, can inhibit the growth of Escherichia coli in vitro and on potato tubers. However, the extensive use of chemical pesticides and antibiotics has led to the emergence of bacterial resistance, while also threatening ecological diversity and food safety. Therefore, there is an urgent need to develop new green control strategies. Summary of the Invention

[0006] In response to the problems existing in the prior art, the present invention aims to provide a strain of halogen-tolerant Bacillus 105 and its application. The halogen-tolerant Bacillus 105 obtained by the present invention not only has an inhibitory effect on Fusarium solani, Fusarium moniliforme, Fusarium solani, and Fusarium oxysporum, but also has a significant inhibitory effect on the post-harvest pathogens of peppers and tomatoes, Mucor circinelloides, Fusarium fujikura, and Alternaria alternata. The results of bacterial antagonism tests show that the halogen-tolerant Bacillus 105 strain has varying degrees of inhibitory effect on the pathogenic bacteria Staphylococcus aureus and Escherichia coli, and also has a certain inhibitory effect on Pectobacterium, which causes pepper soft rot. The 105 strain can also tolerate 14% NaCl and has potential salt-tolerant growth-promoting properties. Under a salt stress environment of 200mM NaCl, the fermentation broth of halogen-tolerant Bacillus 105 can significantly promote wheat root growth and plant height, showing good application value. Based on the above research results, the present invention was completed.

[0007] Specifically, the technical solution of the present invention is as follows:

[0008] In a first aspect of the present invention, a halodurable Bacillus 105 is provided. Bacillus halodurable (Bacillus halodolerans) 105 is deposited in the General Microbiology Center of the China Culture Collection Administration, with a deposit number of CGMCC No. 33999 and a deposit date of March 27, 2025. The address is: No. 3, Yard 1, Beichen West Road, Chaoyang District, Beijing.

[0009] The second aspect of the present invention provides a culture containing the above-mentioned halodurable Bacillus 105.

[0010] The third aspect of the present invention provides a bacterial agent containing the above-mentioned halodurable Bacillus 105 and / or the above-mentioned culture.

[0011] Furthermore, the bacterial agent can be used to promote plant growth, promote plant growth under salt stress conditions, improve plant salt tolerance and / or improve salinized soil.

[0012] Furthermore, the bacterial agent may further include a carrier.

[0013] The carrier may be a solid carrier or a liquid carrier. The solid carrier includes but is not limited to inorganic carriers (such as kaolin, light calcium carbonate, diatomaceous earth, medical stone, calcite, zeolite, silica, montmorillonite, white carbon black, talc, vermiculite, fine sand and clay, etc.), organic carriers (such as cellulose, lignin, starch, rice flour, soy flour, casein, glucose and gelatin, etc.) and polymer materials (such as polyvinyl alcohol and polyethylene glycol, etc.). The liquid carrier includes but is not limited to vegetable oil, mineral oil and water.

[0014] Furthermore, the microbial agent may also include adjuvants, such as wetting agents (including but not limited to glycerol, trehalose, sodium dodecylbenzenesulfonate, sorbitan monolaurate (Span 20) and Tween 60), dispersants (including but not limited to sodium lignin sulfonate, calcium lignin sulfonate, sodium methylene bisnaphthalenesulfonate (NNO), sodium methylene bismethylnaphthalenesulfonate (MF), sodium salt of alkylnaphthalenesulfonic acid condensate (DNA), non-ionic surfactants and water-soluble polymers), stabilizers (including but not limited to inorganic salts, glucose, sucrose, mannitol and sorbitol), penetrants (including but not limited to polyethers and alkylphenol polyoxyethylene ether phosphates), spreading agents (including but not limited to sodium oleate, polyvinyl alcohol, soap and bamboo chrysanthemum) and defoaming agents (including but not limited to higher alcohols such as silicone, C8-10 fatty alcohols, polyalkylene glycols and octadecyl alcohol), etc.

[0015] The formulation of the bacterial agent can be liquid (such as aqueous solution, aqueous emulsion, microemulsion, suspension and emulsifiable concentrate, etc.), powder (such as wettable powder, soluble powder and water dispersible granules, etc.) or granule.

[0016] The active ingredients of the bacterial agent include the above-mentioned halodurable Bacillus 105 and / or the above-mentioned culture.

[0017] Furthermore, the content of the salt-tolerant Bacillus 105 in the bacterial agent is 1×10 9 CFU / g.

[0018] Furthermore, the bacterial agent may be a microbial agent.

[0019] A fourth aspect of the present invention provides use of the aforementioned halodurable Bacillus 105, the aforementioned culture, or the aforementioned bacterial agent in any of the following:

[0020] (A1) Use in promoting plant growth or preparing products for plant growth;

[0021] (A2) Use in promoting plant growth under salt stress conditions or in preparing a product for promoting plant growth under salt stress conditions;

[0022] (A3) Use in improving the salt tolerance of plants or in preparing products for improving the salt tolerance of plants;

[0023] (A4) Use in preventing and controlling plant fungal diseases or in preparing products for preventing and controlling plant fungal diseases;

[0024] (A5) Use in preventing and controlling plant bacterial diseases or in preparing products for preventing and controlling plant bacterial diseases;

[0025] (A6) Use in postharvest fruit storage or in preparing products for postharvest fruit storage.

[0026] Among them, in (A1)-(A3), the plant is wheat, pepper or tomato, preferably wheat.

[0027] In one embodiment of the present invention, in (A4), the plant pathogenic fungi are plant pathogenic fungi that appear during the cultivation of plants such as tomatoes, peppers, Panax notoginseng, corn, astragalus, sweet potatoes, and poplars, including Fusarium proliferatum, Fusarium moniliforme, Fusarium solani, Fusarium oxysporum, Mucor circinelloides, Fusarium fujikuroi, and Alternaria alternata;

[0028] In (A5), plant bacteria include Staphylococcus aureus, Escherichia coli, and Pectobacterium; in (A6), it has a significant inhibitory effect on the post-harvest pathogens of peppers and tomatoes, Mucor circinelloides, Fusarium fujikuroi, and Alternaria alternata.

[0029] Furthermore, the manner of application may include, but is not limited to, spraying, atomizing, atomizing, painting, flooding, pouring, washing and / or rinsing.

[0030] A fifth aspect of the present invention provides a product comprising the aforementioned halodurable Bacillus 105, the aforementioned culture, or the aforementioned bacterial agent.

[0031] The product is a plant growth promoter, a plant growth regulator, a plant rooting agent, a plant salt-resistance agent, a plant salt-tolerant growth promoter, a microbial fertilizer, a fertilizer synergist, a soil improver or a saline-alkali soil improver.

[0032] A sixth aspect of the present invention provides a method for preparing the above-mentioned bacterial agent, comprising: culturing the above-mentioned halodurable Bacillus 105 in a culture medium to obtain a culture, and processing the culture to obtain the bacterial agent.

[0033] Furthermore, the method comprises the following steps: picking up the halodurable Bacillus 105 strain and transferring it to a test tube containing LB liquid medium, culturing at 37°C and 180 rpm for 8-12 hours, and adjusting the OD 600nmThe concentration of the culture medium was increased to 0.6, which served as the seed solution. The seed solution was inoculated into a 50 mL LB liquid medium conical flask at a ratio of 1% v / v and shaken at 180 rpm at 37°C for 18-22 hours. The cultured bacterial solution was ultrasonically disrupted and then centrifuged. The supernatant was obtained.

[0034] Beneficial technical effects of one or more of the above technical solutions:

[0035] The broad-spectrum biocontrol salt-tolerant Bacillus 105 obtained by the present invention not only has an inhibitory effect on Fusarium solani, Fusarium moniliforme, Fusarium solani, and Fusarium oxysporum, but also has a significant inhibitory effect on post-harvest pathogens of peppers and tomatoes, namely, Mucor circinelloides, Fusarium fujikura, and Alternaria alternata. The results of bacterial antagonism tests show that the salt-tolerant Bacillus 105 strain has varying degrees of inhibitory effect on pathogenic bacteria Staphylococcus aureus and Escherichia coli, and also has a certain inhibitory effect on Pectobacterium bisporus that causes pepper soft rot. The 105 strain can also tolerate 14% NaCl and has potential salt-tolerant growth-promoting properties. Under a 200mM NaCl salt stress environment, the fermentation broth of the salt-tolerant Bacillus 105 can significantly promote the root growth and plant height of wheat, and has good application value. BRIEF DESCRIPTION OF THE DRAWINGS

[0036] Figure 1 This is a morphological identification phenotype diagram of the halotolerant Bacillus 105 in the embodiment of the present invention;

[0037] Figure 2 This is the phylogenetic tree of the halotolerant Bacillus 105 in the embodiment of the present invention;

[0038] Figure 3 This is a fungal antibacterial phenotype diagram of the halotolerant Bacillus 105 in the embodiment of the present invention;

[0039] Figure 4 This is the antibacterial phenotype diagram of the salt-tolerant Bacillus 105 bacteria in the embodiment of the present invention;

[0040] Figure 5 The growth conditions of the halotolerant Bacillus 105 strain under different salt concentrations in the embodiment of the present invention are shown;

[0041] Figure 6 The incidence of soft rot of peppers after harvest by Bacillus halodurans 105 in the embodiment of the present invention is shown in Figure 1, where A is the phenotypic diagram; B is the incidence of the experimental group and the control group, and * indicates p < 0.05;

[0042] Figure 7 Schematic diagram of root length and plant height of wheat after treatment with halotolerant Bacillus 105 in an example of the present invention, wherein A is a phenotypic diagram; B is a comparison of root length and plant height of wheat in the experimental group and the control group, * indicates p<0.05. DETAILED DESCRIPTION

[0043] It should be noted that the following detailed descriptions are illustrative and intended to provide further explanation of the present invention. Unless otherwise specified, all technical and scientific terms used herein have the same meaning as commonly understood by those skilled in the art to which the present invention belongs.

[0044] It should be noted that the terms used herein are only for describing specific embodiments and are not intended to limit the exemplary embodiments according to the present invention. As used herein, unless the context clearly indicates otherwise, the singular form is intended to include the plural form. In addition, it should be understood that when the terms "comprise" and / or "include" are used in this specification, they indicate the presence of features, steps, operations, devices, components and / or combinations thereof.

[0045] In the examples, the halodurable Bacillus 105 strain was deposited in the General Microbiology Center of China Culture Collection Administration, with the deposit number CGMCC NO. 33999. The pepper was commercially available red pickled pepper.

[0046] The culture medium formula in the embodiment is as follows:

[0047] LB liquid medium: 10 g of peptone, 5 g of yeast extract powder, 10 g of sodium chloride, and dilute to 1000 mL with deionized water, pH 7.0.

[0048] LB solid medium: peptone 10 g, yeast extract powder 5 g, sodium chloride 10 g, deionized water to 1000 mL, pH 7.0, agar 15 g.

[0049] The present invention is further explained below by way of examples, but is not intended to limit the present invention. It should be understood that these examples are intended only to illustrate the present invention and are not intended to limit the scope of the present invention. Each raw material component in the present invention was obtained commercially.

[0050] Example 1 Isolation and identification of bacteria

[0051] Weigh 10 g of soil sample from the root system of holly from Shandong Agricultural Engineering College (Zibo Campus) and add it to 90 mL of sterile water with glass beads. Shake and mix evenly. This is 10 -1 , take 1mL of the homogenized solution and add it to 9mL of sterile water, mix well, this is 10 -2 , diluted 10 -3 , 10 -4 , 10 -5 , 10 -6 , 10 -7 dilution, take appropriate concentration (10 -3 , 10 -4 , 10 -5 , 10-6 , 10 -7 ) onto an LB plate and incubate at 37°C for 12-24 hours. After colonies have grown on the plate, select bacterial isolates with distinct characteristics and number them on new LB plates for incubation for 12-24 hours. Purify the isolates for later use.

[0052] The purified strain was named strain 105. Using an inoculation loop, an appropriate amount of bacteria from strain 105 was streaked onto a new LB plate in three zones. Cultured at 37°C for 24 hours, individual colonies were obtained. Morphological characteristics of the colonies were observed, including size, regularity, color, transparency, smoothness, viscous or greasy texture, neat edges, and the presence and degree of wrinkles on the surface.

[0053] 105 strains cultured in an inverted manner at 37°C for 24 h were selected and stained with Gram staining. The bacterial morphology was then observed using an optical microscope. The detailed steps of Gram staining are shown in the kit (Qingdao High-Tech Industrial Park Haibo Biotechnology Co., Ltd.).

[0054] The results are as follows Figure 1 As shown, after 24 hours of culture on LB solid medium, strain 105 exhibited white colonies with wrinkled surfaces and relatively neat, raised edges, making them difficult to pick. Gram staining revealed that strain 105 was rod-shaped and bluish-purple in color, identifying it as a Gram-positive bacterium.

[0055] Total DNA from 105 strains was extracted, tested, and recovered using a Deoxyribonucleic Acid (DNA) Extraction Kit (Tiangen Biotechnology Co., Ltd.) according to the kit's instructions. DNA extraction was tested and recovered by electrophoresis. The experimental procedures were followed according to the kit's instructions.

[0056] The purified product was subsequently subjected to gene identification, and highly homologous and representative sequences of similar strains were obtained from the website database. A phylogenetic tree was constructed using MEGA software for the selected sequences and antagonistic bacterial sequences.

[0057] The 16S rDNA gene sequence of strain 105 is as follows:

[0058]

[0059] The primers used for amplification were the universal primers 27F / 1492R for the 16S ribosomal DNA identification (16S rDNA) gene: forward primer 27F: 5′-AGAGTTTGATCCTGGCTCAG-3′, and reverse primer 1492R: 5′-TACGGCTACCTTGTTACGACTT-3′.

[0060] The 16S rDNA sequence of strain 105 was aligned in the NCBI database to search for similar sequences, and a phylogenetic tree was constructed using Molecular Evolutionary Genetics Analyses 5 (MEGA5). It can be seen that strain 105 and Bacillus halotolerans DSM8802 are on the same smallest branch and have the closest evolutionary distance. Strain 105 was preliminarily identified as Bacillus halotolerans and named Bacillus halotolerans 105. The results are as follows: Figure 2 shown.

[0061] Bacillus halotolerans 105 is deposited in the General Microbiology Center of China Culture Collection Administration, with the deposit number CGMCC No. 33999 and the deposit date March 27, 2025. The address is No. 3, Yard 1, Beichen West Road, Chaoyang District, Beijing.

[0062] Example 2 Antimicrobial spectrum detection of halotolerant Bacillus 105

[0063] Pathogens Fusarium oxysporum, Fusarium moniliforme, Fusarium solani, and Fusarium proliferatum that appear during the cultivation of plants such as tomato, pepper, Panax notoginseng, corn, astragalus, sweet potato, and poplar, as well as pathogens Fusarium fujikuroi, Mucor circinelloides, and Alternaria alternata that occur in post-harvest pepper and tomato were used as indicator bacteria. They were inoculated into the middle of PDA culture medium, and parallel lines of halodurable Bacillus 105 were inoculated approximately 2 cm on both sides of the medium. The culture plates were placed in a constant temperature incubator at 28°C for 3 days.

[0064] like Figure 3As shown in the results, antagonistic tests found that halotolerant Bacillus 105 had inhibitory effects on four common pathogenic fungi in crop cultivation, namely Fusarium solani, Fusarium moniliforme, Fusarium solani, and Fusarium oxysporum. It also had significant inhibitory effects on post-harvest pathogens of peppers and tomatoes, namely Mucor circinelloides, Fusarium fujikura, and Alternaria alternata.

[0065] Example 3 Antagonism of Bacteria by Haloduric Bacillus 105

[0066] The antagonistic activity of pathogenic bacteria Escherichia coli, Staphylococcus aureus, and pepper soft rot pathogen Pectobacterium was detected using the Oxford cup method. The specific operation is as follows: Place the Oxford cup with agar water as the bottom culture medium, use a pipette to take 1mL of the indicator bacteria culture solution into three bottles of 50mL LB semi-solid medium, shake thoroughly, and then slowly pour 20mL of LB semi-solid medium mixed with bacterial culture solution onto the agar surface. After standing for 10 minutes, remove the Oxford cup. Use a pipette to take 25μL of 105 fermentation culture solution of Bacillus halophilus (1×10 9 After 30 min of stabilization, the cells were placed in an incubator at 37°C and cultured upright for 24 h to observe whether an inhibition zone was formed.

[0067] The results of bacterial antagonism test were as follows Figure 4 As shown, the halodurable Bacillus 105 strain has different degrees of inhibitory effect on pathogenic bacteria Staphylococcus aureus and Escherichia coli, and also has a certain inhibitory effect on Pectobacterium that causes pepper soft rot.

[0068] Example 4 Salt tolerance test of halotolerant Bacillus 105

[0069] Set up five experimental groups with salt concentrations of 1%, 8%, 10%, 12%, and 14%. Use liquid culture medium containing the corresponding salt concentration without bacterial culture as a control. Add 1 mL of seed culture to each 100 mL of liquid LB. Incubate the cells in a 37°C shaker at 180 rpm for 24 hours. Remove the cells and measure the OD value. The OD values indicate the growth status of the strain at different salt concentrations and determine the optimal salt concentration for growth. Use three replicates for each experimental group.

[0070] like Figure 5As shown, after 24 hours of incubation with the five different salt concentrations of Bacillus halogenide 105, all cultures became turbid. Absorbance at 600 nm revealed an OD value of 12.12 for 1% NaCl, 3.99 for 8% NaCl, 3.20 for 10% NaCl, 2.55 for 12% NaCl, and 0.252 for 14% NaCl. This result indicates that Bacillus halogenide 105 can tolerate 14% NaCl and has potential salt-tolerance growth-promoting properties.

[0071] Example 5 Application of Halotolerant Bacillus 105 in Postharvest Pepper Storage

[0072] Preparation of inoculants

[0073] Pick 105 strains stored on LB slant, make three zones on LB solid medium, and culture at 37℃ for 24h. Pick 105 activated salt-tolerant Bacillus and transfer them to a test tube containing 5mL LB liquid medium, and culture at 37℃ with shaking at 180rpm for 10h. Adjust OD 600nm =0.6 as the seed solution. Inoculate 1% of the seed solution into a conical flask containing 50 mL of LB liquid medium and shake at 37°C and 180 rpm for 20 hours. Ultrasonicate the culture for 40 minutes, then centrifuge at 10,000 rpm. Collect the supernatant, which is the inoculum, and store for future use.

[0074] Experimental treatment

[0075] Inspect commercially available fresh pickled peppers, remove damaged or rotten ones, and set aside. Experimental treatment group: Weigh 1.5 kg of red pickled peppers and spray 50 mL of the inoculum onto the peppers. Allow to air dry naturally, then place in baskets, seal in airtight bags, and store at 25°C. For the control group, replace the inoculum with 50 mL of sterile LB medium. Spray the peppers onto the peppers, allow to air dry naturally, then place in baskets, seal in airtight bags, and store at 25°C. Three biological replicates were performed for each treatment. Morbidity was calculated after four days of storage.

[0076] like Figure 6 As shown, the incidence of soft rot in peppers was significantly reduced after spraying the cell-free fermentation broth of the halodurable Bacillus 105 strain. Four days after treatment, the incidence in the control group was 58.3%, while that in the treated group was 27.6%. This difference was significant at the p < 0.05 level. Peppers in the control group showed symptoms such as hydration and incomplete fruit, while peppers treated with the halodurable Bacillus 105 showed milder symptoms.

[0077] Example 6 Application of Halophilic Bacillus 105 in Promoting Wheat Growth

[0078] Wheat germination

[0079] Soak the wheat seeds in clean water for 1 hour to allow the seeds to fully absorb water; lay soaked filter paper on the bottom of a large culture dish and evenly spread the wheat seeds, seal it with plastic wrap, poke holes with a toothpick for ventilation, and culture it in a dark place at room temperature overnight until the seeds sprout white.

[0080] Bacterial liquid preparation

[0081] The seed solution was inoculated into the liquid LB medium and cultured in a shaking incubator at 37°C for about 10 h. The OD value of the bacterial solution was adjusted by 600nm =1.0, and each bacterial solution was diluted 50 times for later use. The control group was a 50-fold diluted liquid LB culture medium.

[0082] Preparation of hydroponic basket culture medium

[0083] The culture medium in the hydroponic basket cup is a half-diluted Hoagland nutrient solution with a NaCl concentration of 200mmol / L. A thin layer of absorbent cotton is laid in the hydroponic basket (on the one hand to prevent small seeds from leaking into the cup, and on the other hand to retain water and moisture while facilitating the seeds to take root).

[0084] Experimental treatment

[0085] Gently pick up the germinated wheat seeds with tweezers, dip the control group in 50-fold diluted liquid LB medium, and the experimental groups in 50-fold diluted bacterial solution. Then place them in a hydroponic basket lined with soaked cotton wool. Place 30 seeds in each hydroponic basket, and replicate 5 bottles per group. Cultivate in a light-permeable and ventilated place at room temperature, and take photos every 7 days to record the growth of each group.

[0086] The results are as follows Figure 7 As shown, wheat was dipped into the fermentation broth of the halodurable Bacillus 105 strain and hydroponically cultured in a nutrient solution containing 200 mM NaCl. After 14 days of cultivation, the root length and plant height of the wheat were measured. The root length of the group treated with halodurable Bacillus 105 was 4.8 cm, a 20% increase compared to the control, with a significant difference at the p < 0.05 level. The plant height of the group treated with halodurable Bacillus 105 was 14.2 cm, an 18% increase compared to the control, with a significant difference at the p < 0.05 level.

[0087] Matters not covered by the present invention are known technologies.

[0088] The above embodiments are intended only to illustrate the technical concepts and features of the present invention. Their purpose is to enable those skilled in the art to understand the contents of the present invention and implement them accordingly. They are not intended to limit the scope of protection of the present invention. Any equivalent changes or modifications made in accordance with the spirit of the present invention are intended to be covered by the scope of protection of the present invention.

Claims

1. A strain of Bacillus halotolerans 105, Bacillus halotolerans 105 was deposited in the General Microbiology Center of China Culture Collection Administration, with the deposit number CGMCC No. 33999 and the deposit date March 27, 2025, at No. 3, Yard 1, Beichen West Road, Chaoyang District, Beijing.

2. A culture containing the halodurable Bacillus 105 according to claim 1.

3. A bacterial agent containing the halodurable Bacillus 105 according to claim 1 and / or the culture according to claim 2.

4. Use of the halodurable Bacillus 105 according to claim 1, the culture according to claim 2, or the bacterial agent according to claim 3 in any of the following: (A1) Use in promoting plant growth or preparing products for plant growth; (A2) Use in promoting plant growth under salt stress conditions or in preparing a product for promoting plant growth under salt stress conditions; (A3) Use in improving the salt tolerance of plants or in preparing products for improving the salt tolerance of plants; (A4) Use in preventing and controlling plant fungal diseases or in preparing products for preventing and controlling plant fungal diseases; (A5) Use in preventing and controlling plant bacterial diseases or in preparing products for preventing and controlling plant bacterial diseases; (A6) Use in postharvest fruit storage or in preparing products for postharvest fruit storage.

5. The use according to claim 4, characterized in that The plant is wheat, pepper or tomato.

6. The use according to claim 4, characterized in that In (A4), plant pathogenic fungi include Fusarium proliferatum, Fusarium moniliforme, Fusarium solani, Fusarium oxysporum, Mucor circinelloides, Fusarium fujikuroi and Alternaria alternata; in (A5), plant bacteria include Staphylococcus aureus, Escherichia coli and Pectobacterium.

7. The use according to claim 4, characterized in that In (A6), it also has a significant inhibitory effect on the postharvest pathogens of pepper and tomato, Mucor circinelloides, Fusarium fujikuraensis, and Alternaria alternata.

8. The product is characterized in that The product comprises the halotolerant Bacillus 105 according to claim 1, the culture according to claim 2 or the bacterial agent according to claim 3; the product is a plant growth promoter, a plant growth regulator, a plant rooting agent, a plant salt-resistant agent, a plant salt-tolerant growth promoter, a microbial fertilizer, a fertilizer synergist, a soil improver or a saline-alkali soil improver.

9. A method for preparing the microbial agent according to claim 3, characterized in that: The method comprises: culturing the halotolerant Bacillus 105 according to claim 1 in a culture medium to obtain a culture, and processing the culture to obtain the bacterial agent according to claim 3.

10. The method according to claim 9, wherein The following steps are involved: Pick out the strain of Bacillus halogenide 105 and transfer it to a test tube containing LB liquid medium. Culture it at 37℃ and 180rpm with shaking for 8-12h. Adjust the OD 600nm , as the seed solution; inoculate the seed solution into a conical flask containing 50 mL of LB liquid medium, shake at 37°C and 180 rpm for 18-22 hours. The cultured bacterial solution is ultrasonically disrupted, then centrifuged, and the supernatant is obtained.

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