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辣椒炭疽病生防菌株的筛选、鉴定及其抑菌机理

引用本文：朱晓琴,方树贤,刘冬梅,郑爱珍,张庆琛,裴冬丽.辣椒炭疽病生防菌株的筛选、鉴定及其抑菌机理.植物保护学报,2023,50(4):913-922

DOI：10.13802/j.cnki.zwbhxb.2023.2023016

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作者	单位	E-mail
朱晓琴	商丘师范学院生物与食品学院, 特色微生物资源开发与应用河南省工程研究中心, 河南省干制辣椒产业技术院士工作站, 商丘 476000
方树贤	商丘师范学院生物与食品学院, 特色微生物资源开发与应用河南省工程研究中心, 河南省干制辣椒产业技术院士工作站, 商丘 476000
刘冬梅	商丘师范学院生物与食品学院, 特色微生物资源开发与应用河南省工程研究中心, 河南省干制辣椒产业技术院士工作站, 商丘 476000
郑爱珍	商丘师范学院生物与食品学院, 特色微生物资源开发与应用河南省工程研究中心, 河南省干制辣椒产业技术院士工作站, 商丘 476000
张庆琛	商丘师范学院生物与食品学院, 特色微生物资源开发与应用河南省工程研究中心, 河南省干制辣椒产业技术院士工作站, 商丘 476000
裴冬丽	商丘师范学院生物与食品学院, 特色微生物资源开发与应用河南省工程研究中心, 河南省干制辣椒产业技术院士工作站, 商丘 476000	peidongli@126.com

中文摘要:为有效防控由胶孢炭疽菌Colletorichum gloeosporioides引起的辣椒炭疽病，自辣椒上分离得到内生细菌，通过平板拮抗和辣椒离体生防试验筛选对胶孢炭疽菌有抑制作用的拮抗菌株，通过形态学特征、生理生化特征以及分子生物学技术对其进行鉴定，并于室内测定其对胶孢炭疽菌菌丝生长的影响、对辣椒炭疽病的防效及接种后辣椒内抗病活性物质含量以及防御酶活性。结果显示，从辣椒上共分离纯化获得46株细菌，其中菌株SQ-6对胶孢炭疽菌有明显的抑制作用，抑制率为61.11%，显著高于其他45株。结合菌株SQ-6的形态学特征、生理生化特征以及分子生物学特征，将该菌株鉴定为解淀粉芽胞杆菌Bacillus amyloliquefaciens。SQ-6菌株的50%无细胞滤液可引起胶孢炭疽菌菌丝畸形、断裂等，对其抑制率为57.87%。SQ-6菌株的10%、50%发酵液和10%、50%无细胞滤液均能显著降低由胶孢炭疽菌引起的辣椒炭疽病的发病率和病情指数，其中50%无细胞滤液的防效最好。SQ-6菌株能够提高辣椒内Vc、酚类和黄酮类物质含量，诱导辣椒内过氧化物酶（peroxidase，POD）、丙氨酸解氨酶（phenylalnine ammonialyase，PAL）和超氧化物歧化酶（superoxidedismutase，SOD）活性增高。表明解淀粉芽胞杆菌SQ-6菌株具有开发为辣椒炭疽病生防菌剂的潜力。

中文关键词:辣椒炭疽病胶孢炭疽菌解淀粉芽胞杆菌鉴定生物防治抑菌机理

Screening, identification and antifungal mechanism of bacterial biocontrol strains against hot pepper anthracnose

Author Name	Affiliation	E-mail
Zhu Xiaoqin	Henan Academician Workstation for Industrial Technology of Dry Chili, Henan Provincial Engineering Research Center for Development and Application of Characteristic Microorganism Resources, College of Biology and Food Engineering, Shangqiu Normal University, Shangqiu 476000, Henan Province, China
Fang Shuxian	Henan Academician Workstation for Industrial Technology of Dry Chili, Henan Provincial Engineering Research Center for Development and Application of Characteristic Microorganism Resources, College of Biology and Food Engineering, Shangqiu Normal University, Shangqiu 476000, Henan Province, China
Liu Dongmei	Henan Academician Workstation for Industrial Technology of Dry Chili, Henan Provincial Engineering Research Center for Development and Application of Characteristic Microorganism Resources, College of Biology and Food Engineering, Shangqiu Normal University, Shangqiu 476000, Henan Province, China
Zheng Aizhen	Henan Academician Workstation for Industrial Technology of Dry Chili, Henan Provincial Engineering Research Center for Development and Application of Characteristic Microorganism Resources, College of Biology and Food Engineering, Shangqiu Normal University, Shangqiu 476000, Henan Province, China
Zhang Qingchen	Henan Academician Workstation for Industrial Technology of Dry Chili, Henan Provincial Engineering Research Center for Development and Application of Characteristic Microorganism Resources, College of Biology and Food Engineering, Shangqiu Normal University, Shangqiu 476000, Henan Province, China
Pei Dongli	Henan Academician Workstation for Industrial Technology of Dry Chili, Henan Provincial Engineering Research Center for Development and Application of Characteristic Microorganism Resources, College of Biology and Food Engineering, Shangqiu Normal University, Shangqiu 476000, Henan Province, China	peidongli@126.com

Abstract:In order to effectively prevent and control pepper anthracnose caused by Colletorichum gloeosporioides, endophytic bacteria were isolated from pepper (Capsicum annuum L.). The antagonistic strains with inhibitory effect on C. gloeosporioides were screened with plate antagonism and in vitro biocontrol test of pepper. The morphological, physiological, biochemical characteristics and molecular biological identification were performed. The effect of endophytic bacteria on the mycelial growth of C. gloeosporioides, the control efficacy, active substances, and antioxidant enzyme activities were determined in the laboratory. The results showed that 46 bacterial strains were isolated and purified from pepper plants. Among them, strain SQ-6 had a significant inhibitory effect on C. gloeosporioides, with the inhibition rate of 61.11%, which was significantly higher than those of other 45 strains. The strain SQ-6 was identified as Bacillus amyloliquefaciens by its morphological, physiological, biochemical characteristics, and molecular biological characteristics. The 50% cell-free filtrate of strain SQ-6 could cause mycelial deformity and fracture of C. gloeosporioides, and the inhibition rate was 57.87%. The 10%, 50% fermentation broth and 10%, 50% cell-free filtrate of strain SQ-6 could significantly reduce the incidence and disease index of pepper anthracnose caused by C. gloeosporioides, and the 50% cell-free filtrate had the optimal control effect. Strain SQ-6 could increase the contents of Vc, phenols and flavonoids of pepper, and induce the activities of peroxidase (POD), phenylalnine ammonialyase (PAL) and superoxide dismutase (SOD) in pepper. Our results suggest that B. amyloliquefaciens SQ-6 has the potential to be developed as a biocontrol agent for pepper anthracnose.

keywords:pepper anthracnose Colletorichum gloeosporioides Bacillus amyloliquefaciens identification biocontrol antifungal mechanism

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