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Streptomyces albus MC-15 bacterial strain as well as method and application thereof for preparing fermentation liquor thereby

A technology of MC-15 and Streptomyces albicans, applied in botany equipment and methods, microbe-based methods, biochemical equipment and methods, etc., can solve the problems of no reports of practical field application and low bacteriostatic rate , to achieve the effects of inhibiting the mycelial growth of P. infestans, increasing yield, plant resistance to late blight and promoting yield

Inactive Publication Date: 2010-12-29
王家琛
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The above studies are only the results of antibacterial or pot experiments, and there are no reports of actual field application, and the antibacterial rate is low

Method used

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  • Streptomyces albus MC-15 bacterial strain as well as method and application thereof for preparing fermentation liquor thereby
  • Streptomyces albus MC-15 bacterial strain as well as method and application thereof for preparing fermentation liquor thereby
  • Streptomyces albus MC-15 bacterial strain as well as method and application thereof for preparing fermentation liquor thereby

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0065] Example 1: Antibacterial effect of fermentation broth prepared from Streptomyces albicans MC-15 strain in plate confrontation culture.

[0066] The antibacterial activity of the MC-15 strain and its test strain fermentation liquid was measured by the filter paper method, and the potato infestans bacterium cake (φ=10mm) that had been activated and cultivated on the rye medium for 5 days was placed on the rye medium plate ( φ=90mm) in the center, place a piece of sterile filter paper at a distance of 25mm between the upper and lower sides or left and right symmetrical sides of the bacteria cake, take 20 μL of the fermentation liquid stock solution of MC-15 strain and other bacterial strains obtained by the above method and add dropwise to the sterile filter paper On the tablet, the sterile water was added as a control. Culture in dark at 20°C, observe and record the colony diameter every 24 hours, until the control colony covers the entire plate, repeat 5 plates for each ...

Embodiment 2

[0067] Embodiment 2: Determination of the optimum bacteriostatic concentration of MC-15 bacterial strain fermented liquid.

[0068] After freeze-drying the fermented liquid of MC-15 strain, use sterile water to prepare solutions with different gradients such as 10mg / mL, 8mg / mL, 6mg / mL, 4mg / mL, and 2mg / mL, and use sterile water as a control Carry out antibacterial test, method is with the mensuration of embodiment 1 to the antibacterial activity of fermented liquid, and the fermented liquid of every concentration repeats 5 plates, and experiment repeats 3 times. The results showed that the fermentation broth with a concentration of 4-6mg / mL was the most suitable, as shown in Table 2.

[0069] Table 2 Determination of the optimum inhibitory concentration of MC-15 strain

[0070] Fermentation broth concentration (mg / mL)

[0071] Different letters in the table indicate significant difference between each other (p=0.05)

Embodiment 3

[0072] Example 3: Effects of MC-15 strain fermentation broth on seed potato slices.

[0073] Wash the healthy and complete seed potatoes with clean water, soak them in 1% NaClO for 5-10 minutes, rinse them with sterile water for 3-5 times, absorb the surface moisture with sterile filter paper, and cut the seed potatoes separately with a sterilized knife Thin slices of 2cm×1cm×1cm and cut pieces suitable for field sowing (based on the standard of two healthy and complete bud eyes for each cut piece), take the prepared 2mg / mL, 4mg / mL, 6mg / mL , 8mg / mL and 10mg / mL concentration of MC-15 strain fermentation broth 100μL spread evenly on the potato slices, soaked in 10mg / mL concentration of MC-15 strain fermentation broth to treat the seed potatoes cut into pieces for different time, with the same volume of sterile Water-smeared slices and soaked cuts were used as controls, and they were cultured at 20°C in a moist and dark environment, and the changes in tuber slices and cuts were obs...

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Abstract

The invention discloses a Streptomyces albus MC-15 bacterial strain as well as a method and application thereof for preparing fermentation liquor thereby. The preservation number of the Streptomyces albus MC-15 bacterial strain is CGMCC NO.3652. The method comprises the following steps of: transplanting bacterial strains stored on a Gause No.1 inclined culture medium to a Gause NO.1 flat culture medium for activated cultivation; then inoculating the product into a Gause No.1 culture medium with 50mL liquid for the cultivation of seed liquor; then inoculating the product into a 250mL triangular flask in a Gause No.1 culture medium with 100mL liquid for intermediate cultivation; and then filtering and degerming the liquor to obtain the fermentation liquor. The fermentation liquor can not only exhibit the effect of restraining the growth of hypha of potato phytophtorainfestans strongly, but also has obvious effect in promoting the germination of seed potatoes, the growth of seedlings and the growth of plants, resisting phytophtorainfestans and increasing the yield.

Description

technical field [0001] The invention relates to a Streptomyces albicans MC-15 strain for preventing potato late blight and the fermented liquid prepared by the strain and its application, which belong to the field of microbial fermentation and biological control of plant diseases, and are specially used for the growth and control of plant diseases. Background technique [0002] Potato (Solanum tuberosum L.) is one of the four major food crops in the world, and late blight caused by P. infestans is one of the most important restrictive factors for the development of potato industry. Potato late blight is caused by Phytophthora infestans, which can occur on leaves, petioles, stems, and tubers. Infection of seed tubers with the pathogen is the most important factor or even the only one that causes potato late blight in the field. The survival time of diseased residues and pathogenic bacteria in the soil was up to 90 days, neither of which could be used as the source of primary ...

Claims

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Application Information

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IPC IPC(8): C12N1/20A01N63/02A01P3/00A01P21/00C12R1/47
Inventor 王家琛
Owner 王家琛
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