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journal1 ›› 2017, Vol. 33 ›› Issue (4): 531-536.DOI: 10.16409/j.cnki.2095-039x.2017.04.014

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The Antibiotic Activity of Fermentation Broth Produced from Streptomyces rochei XL-6 and Its Influence on Bacterial Wilt Control and Plant Growth in Eggplant Seedling

LI Wei, XIAO Xiou, LI Ke, GAO Xiaomin, LÜ Lingling   

  1. Zhanjiang City Key Laboratory for Tropical Crops Genetic Improvement/South Subtropical Crops Research Institute, Chinese Academy of Tropical Agricultural Science, Zhanjiang 524091, China
  • Received:2017-02-13 Online:2017-08-08 Published:2017-08-11

Abstract: The antibiotic activity of fermentation broth produced from Streptomyces rochei strain XL-6 and its influence on bacterial wilt control and plant growth was analyzed. The result showed that the fermentation broth could still keep better antibiotic activity under 70℃ temperature, a wide range of pH range (5-8), ultraviolet, proteinase K and trypin treatment, meanwhile, the fermentation broth could significant inhibit the Ralstonia solanacearum after stored 28 d under 4℃. The resistance to bacterial wilt in eggplant seedling was elevated by different dilution fermented, the 40-times dilution fermentation broth significantly decreased the bacterial wilt index and the control efficiency was 64.78%. The 40-times dilution fermentation broth not only elevated the PAL and PPO activity, but also increased the germination rate, fresh weight, chlorophyll content and activity of root. Compared with R. solanacearum and water treatment, the seedlings dry weight treated by 40-times dilution fermentation broth of XL-6 was increased 15.81% and 27.95% individual. In conclusion, the suitable dilution fermentation of XL-6 could control bacterial wilt occurrence in eggplant and promote plant growth.

Key words: antagonist, fermentation, stability, control efficacy, growth promotion

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