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Bacillus amyloliquefaciens and application thereof

A technology for dissolving starch spores and bacilli, applied in the application, bacteria, fungicides and other directions, can solve the problems of residual edible fungus fruiting bodies, pollute the environment, unsatisfactory effects, etc., and achieve good development prospects and remarkable effects.

Inactive Publication Date: 2013-09-11
NANJING AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] At present, chemical agents are often used for disease prevention and control of edible fungi, but the effect is not ideal, and it will pollute the environment and remain on the fruiting bodies of edible fungi

Method used

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  • Bacillus amyloliquefaciens and application thereof
  • Bacillus amyloliquefaciens and application thereof
  • Bacillus amyloliquefaciens and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] Embodiment 1, the acquisition of Bacillus amyloliquefaciens B43-1

[0041]1. Collection of samples: The whole process of sampling is aseptic. In the mixing room, bottling operation room, sterilization room, cooling room, inoculation room (original seed and cultivation bottle), washing room, culture room (original seed and cultivation bottle), scratching room, breeding room, packaging room, Take points in the five orientations of the east, south, west, north, and center of the bottle digging room and cooling room, and repeat each point three times. Pour about 30ml of NA medium (beef extract 3g, peptone 10g, sodium chloride 5g, agar 20g, adjust pH to 7.0-7.2, water 1000ml, sterilize at 121°C for 20min) and place it at these sampling points for 30min, cover Cover the plate, seal it, and place it in an incubator at 28°C for 3 days.

[0042] 2. Isolation of bacteria: Carefully pick out the bacteria with an inoculation needle, streak and purify them, and culture them in a ...

Embodiment 2

[0059] Embodiment two, the preparation of Bacillus amyloliquefaciens B43-1 fermentation metabolic liquid, concrete process is as follows:

[0060] 1. Preparation of Bacillus amyloliquefaciens B43-1 seed solution: After activation, Bacillus amyloliquefaciens B43-1 strains stored in a 4°C refrigerator were inoculated in NB liquid medium (3g of beef extract, 10g of peptone, 5g of sodium chloride , adjusted to pH 7.0-7.2, 1000ml of water, sterilized at 121°C for 20min), cultured with shaking at 150rpm / min for 12h at 28°C, as the seed solution.

[0061] 2. Obtaining the fermentation and metabolism liquid of Bacillus amyloliquefaciens B43-1: inoculate the above seed liquid into NB liquid culture medium at an inoculum amount of 2%, and shake and culture at 28°C and 150 rpm / min for 48 hours to obtain a fermentation liquid. Centrifuge at 10000rpm / min for 10min, take the fermentation supernatant, filter it with a 0.2μm microporous membrane, and store it at -20°C for later use.

Embodiment 3

[0062] Embodiment three, fermented liquid (embodiment two) are to the inhibitory effect of edible fungus pathogenic bacteria:

[0063] The antagonistic activity of the fermentation supernatant was detected by agar diffusion method. Inoculate the above four kinds of edible fungus pathogenic bacteria in the center of the PDA medium plate respectively, culture at 25°C for a period of time, punch 4 holes evenly around the pathogenic bacteria with a hole diameter of 6mm, and number the 4 holes, Well 1: CK without adding any substance, well 3: add 100 μl NB medium, well 2 and well 4, add 100 μl B43-1 filter-sterilized fermentation supernatant to each well, incubate at 25°C for a period of time, and observe the pH value. Bacteria. The result is as image 3 shown.

[0064] It can be seen from the figure that the fermentation supernatant of Bacillus amyloliquefaciens B43-1 can effectively inhibit edible fungus diseases caused by various pathogenic fungi such as Cladophyllum heteromo...

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Abstract

The invention discloses a bacillus amyloliquefaciens B43-1. The bacillus amyloliquefaciens B43-1 is preserved in the China General Microbiological Culture Collection Center (CCMCC) on June 8th, 2012; and the preservation number is CCMCC No.6212. A fermentation supernate of the bacillus amyloliquefaciens B43-1 can inhibit edible mushroom diseases caused by multiple pathogenic funguses such as Cladobotryum varium Nees, mucor, trichoderma, neurospora crassa and the like. The bacillus amyloliquefaciens B43-1 is nontoxic and environment-friendly to people and livestock, has a remarkable prevention effect on edible mushroom pollution diseases, and has better biopesticide development prospects.

Description

technical field [0001] The invention relates to the field of edible fungus cultivation, in particular to a bacillus amyloliquefaciens and its application. Background technique [0002] Edible fungus diseases are divided into infectious diseases caused by fungi, bacteria, nematodes, viruses and other pathogens and physiological diseases caused by adverse physical and chemical factors. Common fungal diseases in the production process include mushroom verruca, edible fungus Trichoderma, penicillium, mucor, rhizopus, aspergillus and neurospora. Fungal diseases like high temperature, high humidity, poor ventilation and acidic environment, and the spores of the fungus are spread by airflow, water spray and manual operation. Its harm is extremely serious, and has caused huge economic loss to the cultivation of mushroom growers and industrialized edible fungi. [0003] The factory production of various edible fungi such as Flammulina velutipes and Pleurotus eryngii adopts mechaniz...

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 赵明文刘青海师亮任昂韩琴邱乙伟穆大帅李梦娇吴凤礼李芮
Owner NANJING AGRICULTURAL UNIVERSITY
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