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Chinese Journal of Biological Control ›› 2022, Vol. 38 ›› Issue (1): 73-80.DOI: 10.16409/j.cnki.2095-039x.2021.06.010

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Preliminary Analysis of Stability and Antimicrobial Substances in Fermentation Broth of Bacillus velezensis JK19

HUANG Wei, ZHANG Lijuan, QIN Xinzheng, WANG Ning, WANG Wei   

  1. Institute of Applied Microbiology, Xinjiang Academy of Agricultural Sciences/Xinjiang Laboratory of special Environmental Microbiology, Urumqi 830091, China
  • Received:2021-03-30 Online:2022-02-08 Published:2022-03-01

Abstract: In this study, a strain of Bacillus velezensis JK19 with independent intellectual property rights was taken as the research object, which has good antibacterial effect on tomato bacterial wilt, The antibacterial effect and stability of fermentation supernatant of strain JK19 under different temperatures, pH conditions, enzyme treatments and UV irradiation were determined by TTC double-layer plate confrontation, and the antagonistic substances were preliminarily analyzed. The results showed that the diameter of the inhibition zone in the supernatant of strain JK19 decreased significantly when the temperature exceeded 80℃. The antimicrobial substances were not resistant to strong acid and alkali, and the appropriate pH was 4.0~10.0. They were not affected by pepsin, trypsin, protease K and lipase treatment. There was no significant difference between strain JK1 and control under UV irradiation for 4h, indicating that strain JK19 had strong antibacterial stability and antibacterial activity. Matrix assisted laser desorption ionization time of flight mass spectrometry (MALDI-TOF-MS) and GC-MS/MS were used to analyze the antimicrobial substances. It was speculated that strain JK19 might inhibit the growth of bacterial wilt by producing bacitromycin D, cyclodipeptide and other antagonistic substances, which laid a theoretical foundation for the development of new biological pesticides.

Key words: Bacillus velezensis, stability, antibacterial material, tomato bacterial wilt

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