Application of mixed fermentation product of Penicillium commune and Lactobacillus reuteri in relieving successive cropping obstacles of apples

A common penicillium and fermentation product technology, applied in the field of agricultural microorganisms, can solve the problems such as no apple continuous cropping obstacles, and achieve the effect of increasing the number of cultivable bacteria, reducing the content, and improving the structure of soil microbial communities

Active Publication Date: 2022-01-04
SHANDONG AGRICULTURAL UNIVERSITY +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] However, there are no related reports on the application of mixed fermentation products of Penicillium vulgaris and Lactobacillus reuteri to alleviate the obstacles of apple continuous cropping

Method used

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  • Application of mixed fermentation product of Penicillium commune and Lactobacillus reuteri in relieving successive cropping obstacles of apples
  • Application of mixed fermentation product of Penicillium commune and Lactobacillus reuteri in relieving successive cropping obstacles of apples
  • Application of mixed fermentation product of Penicillium commune and Lactobacillus reuteri in relieving successive cropping obstacles of apples

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] Example 1: Preparation of Penicillium vulgaris D12 fermentation product and identification of volatile components

[0042] Penicillium vulgaris D12 was isolated from the soil where sweet potatoes were grown, and it was biologically preserved. The biological preservation information is as follows:

[0043] Preservation time: July 14, 2015;

[0044] Collection Center: General Microbiology Center of China Microbiological Culture Collection Management Committee;

[0045] Deposit number: CGMCC No.11112.

[0046] 1. Preparation of Penicillium vulgaris D12 fermentation product

[0047] (1) Plate activation strain

[0048] Pick D12 mycelia on PDA solid medium and culture at 27°C for 5 days.

[0049] (2) Preparation of seed solution

[0050] Add 500mL of PDA liquid medium to a 1L Erlenmeyer flask, wrap the mouth with parafilm or gauze, and sterilize at 121°C for 20min. After cooling down to room temperature, the plate mycelium was picked and cultured on a rotary shaker in ...

Embodiment 2

[0063] Embodiment 2: Preparation and component identification of Lactobacillus reuteri fermentation product

[0064] 1. Preparation of Lactobacillus reuteri fermentation product

[0065] Lactobacillus reuteri (Lactobacillus reuteri) purchased from the China Industrial Microbiology Culture Collection Management Center (No. CICC 6118) was activated and inserted into the improved MRS medium, and cultured at 37°C for 5 days to obtain Lactobacillus reuteri Fermentation liquid: Lactobacillus reuteri fermentation liquid was mixed until there was no sediment, centrifuged at 8000r / min for 10min, and the fermentation product of Lactobacillus reuteri was obtained.

[0066] 2. Identification of components of fermentation products of Lactobacillus reuteri

[0067] Volatile organic compounds were determined by GC-MS, and 1 L of fermentation product was centrifuged at 12000 r / min for 5 min. The supernatant was extracted 3 times with 1L ethyl acetate, and the extracts were combined 3 times....

Embodiment 3

[0073] Embodiment 3: pot test

[0074] 1. Experimental design:

[0075] The pot experiment was carried out at the National Apple Engineering Experiment Center and the Apple Replanting and Microbiology Laboratory on the South Campus of Shandong Agricultural University from January to October 2019. The soil used in the pot experiment was taken from a 32-year-old Fuji apple orchard in Manzhuang Town, Tai'an City, Shandong Province. From the area 80 cm away from the trunk of the apple tree and 10-40 cm deep, soil was randomly collected from multiple points and mixed. The soil type is sandy soil, and the organic matter content is about 8.3g·kg -1 , the nitrate nitrogen content is about 11.76mg·kg -1 , the content of ammonium nitrogen is about 5.76mg·kg -1 , the content of available potassium is about 116.64mg·kg -1 , the content of available phosphorus is about 10.42mg·kg -1 , soil pH 5.66.

[0076] Pingyi sweet tea (Malus hupehensis Rehd.) is a commonly used rootstock variet...

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Abstract

The invention discloses an application of a mixed fermentation product of Penicillium vulgaris and Lactobacillus reuteri in relieving successive cropping obstacles of apples, and belongs to the technical field of agricultural microorganisms. Research finds that the mixed fermentation product of Penicillium commune D12 and Lactobacillus reuteri can promote growth of apple seedlings, enhance root activity, improve soil enzyme and rhizopus activity and reduce malondialdehyde content, the number of culturable fungi is remarkably reduced, the number of culturable bacteria is remarkably increased, relative abundance of fusarium causing apple successive cropping obstacles is reduced, the soil microbial community structure is improved to develop in a favorable direction, and the method can be used as an environment-friendly and effective measure for preventing and controlling apple successive cropping obstacles.

Description

technical field [0001] The invention relates to the technical field of agricultural microorganisms, in particular to the application of mixed fermentation products of Penicillium vulgaris and Lactobacillus reuteri in alleviating obstacles to continuous cropping of apples. Background technique [0002] Apple continuous cropping obstacle is a comprehensive disease that commonly occurs in apple continuous cropping cultivation. In recent years, with the continuous development of the apple industry, especially the continuous updating of new apple varieties and the promotion of dwarf dense planting technology, the obstacles to continuous cropping of apples have become the main problems affecting the sustainable development of the apple industry. Studies at home and abroad have shown that the occurrence of continuous cropping obstacles is closely related to the imbalance of microbial community structure, the most significant of which is the increase in the number of harmful fungi a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A01G17/00A01G7/06C12N1/14C12N1/20C12R1/225C12R1/80
CPCA01G17/005A01G7/06C12N1/14C12N1/20
Inventor 尹承苗张荣毛志泉吴爱杰吕毅刘鑫陈学森沈向
Owner SHANDONG AGRICULTURAL UNIVERSITY
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