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Method for preparing pythium oligandrum fermentation liquor

A technology of Pythium oligandrum and fermentation broth, which is applied in the field of preparation of Pythium oligandrum fermentation broth, can solve the problems such as no preparation method of Pythium oligandrum fermentation broth, and achieves high import price, low cost and low resource consumption. Effect

Inactive Publication Date: 2012-11-28
SOUTHWEST UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

So far, there is no research report on the preparation method of Pythium oligandrum fermentation broth at home and abroad

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] 1. Medium: Seed tank medium: 2% corn flour (ground through a 100-mesh sieve, the same below), 1% glucose, 0.25% ammonium tartrate, 0.1% succinic acid, the balance is water, and the initial pH is 5.5; Secondary tank medium: the same as the seed tank medium; fermenter medium: 2% corn flour, 1.5% glucose, 0.5% ammonium tartrate, 0.2% succinic acid, the balance is water, and the initial pH is 5.5.

[0024] 2. Preparation of fermentation broth: the seed tank contains the seed tank culture medium sterilized at 121°C for 30 minutes and cooled to 35°C. Under aseptic operation, the mycelium of Pythium oligandrum is inserted into the seed tank, and the ventilation rate is 1:0.1 , tank pressure 0.05Mpa, cultured at 30°C±1°C for 48 hours; the secondary tank contains the medium of the secondary tank sterilized at 121°C for 30 minutes and cooled to 35°C, and the culture medium in the seed tank is transferred through the transfer pipe Transfer to the secondary tank and cultivate for 2...

Embodiment 2

[0027] 1. Medium: Seed tank medium: 2% corn flour (ground through a 100-mesh sieve, the same below), 1% glucose, 0.25% ammonium tartrate, 0.1% succinic acid, the balance is water, and the initial pH is 6.0; Secondary tank medium: the same as the seed tank medium; fermenter medium: 2% corn flour, 1.5% glucose, 0.5% ammonium tartrate, 0.2% succinic acid, the balance is water, and the initial pH is 6.0.

[0028] 2. Preparation of fermentation broth: the seed tank contains the seed tank culture medium sterilized at 121°C for 30 minutes and cooled to 33°C. Under aseptic operation, the mycelium of Pythium oligandrum was inserted into the seed tank, and the ventilation rate was 1:0.1 , tank pressure 0.05Mpa, cultured at 30°C ± 1°C for 48 hours; the secondary tank contains the medium of the secondary tank sterilized at 121°C for 30 minutes and cooled to 32°C, and the culture medium in the seed tank is transferred through the transfer pipe Transfer to the secondary tank and cultivate f...

Embodiment 3

[0031] 1. Culture medium: seed tank medium: 2% corn flour (ground through a 100-mesh sieve, the same below), 1% glucose, 0.25% ammonium tartrate, 0.1% succinic acid, the balance is water, and the initial pH is 5.7; Secondary tank medium: the same as the seed tank medium; fermenter medium: 2% corn flour, 1.5% glucose, 0.5% ammonium tartrate, 0.2% succinic acid, the balance is water, and the initial pH is 5.7.

[0032] 2. Preparation of fermentation broth: the seed tank contains the seed tank culture medium sterilized at 121°C for 30 minutes and cooled to 30°C. Under aseptic operation, the mycelium of Pythium oligandrum is inserted into the seed tank, and the ventilation rate is 1:0.1 , tank pressure 0.05Mpa, cultured at 30°C±1°C for 48 hours; the secondary tank contains the medium of the secondary tank sterilized at 121°C for 30 minutes and cooled to 30°C, and the culture medium in the seed tank is transferred through the transfer pipe Transfer to the secondary tank and cultiva...

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Abstract

The invention relates to a method for preparing a pythium oligandrum fermentation liquor and a method for effectively controlling tobacco black shank by utilizing the fermentation liquor, wherein a 'polyversum. pythium oligandrum' oospore preparation (strain: pythium oligandrum DV74) is utilized to obtain pythium oligandrum strains, and the pythium oligandrum fermentation liquor is prepared through liquid fermentation, filter concentration and other steps. Compared with a pythium oligandrum oospore preparation, the pythium oligandrum fermentation liquor has good and stable effect on controlling the tobacco black shank, is slightly influenced by the environmental conditions, and has a simple application method and strong practicability; the cost is low, and the application cost is only 20%of the pythium oligandrum oospore preparation; and pythium oligandrum fermentation equipment is simple and universal, less resources are consumed, the industrial production requirement is low, and a common microbial fermentation factory can satisfy the production.

Description

technical field [0001] The invention relates to the technical field of microbial fermentation, in particular to a method for preparing a Pythium oligandrum fermentation liquid and a method for effectively controlling tobacco black shank by using the fermentation liquid. Background technique [0002] Blackleg ( Phytophora nicotiana Breda de Haan ) is a common disease of flue-cured tobacco in my country, with high incidence, wide distribution and serious harm. Except for Heilongjiang Province, it occurs all over the country, and the perennial incidence area accounts for 18% of the flue-cured tobacco planting area in that year, seriously affecting the output, quality and economic benefits of flue-cured tobacco. At present, chemical pesticides are the main means of controlling tobacco black shank. There are many species of black shank pathogenic bacteria, which have different sensitivities to chemical pesticides and are prone to develop resistance. The control effect of variou...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/14A01N63/04A01P3/00C12R1/645
Inventor 黄建国赵建袁玲
Owner SOUTHWEST UNIVERSITY
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