Effect of Bacillus subtilis YB-05 Fermentation Broth on Gaeumannomyces gramini Enzyme Activities

doi:10.16409/j.cnki.2095-039x.2018.01.019

Abstract

Abstract: Wheat take-all pathogen is one of the main pathogenic funguses which exert influences on yield and quality of wheat, there have previous studies to prove that biocontrol strain B. subtilis YB-05 inhibits the growth of wheat take-all pathogen. This study intended to study the changes of the related enzymes in wheat take-all pathogen which were induced by B. subtilis YB-05, and explored the inhibition mechanism of B. subtilis YB-05 fermentation broth against wheat take-all pathogen. Wheat take-all pathogen was treated with B. subtilis YB-05 fermentation broth which the concentration reached MIC₅₀, the effects of B. subtilis YB-05 fermentation broth on mycelium structure and morphology of wheat take-all pathogen were observed by microscope; CAT, POD, PPO, SOD and PAL activity of wheat take-all pathogen were detected through enzyme activity assay, at the same time the enzymatic activities of mitochondrial enzyme complexes Ⅱ and Ⅲ of wheat take-all pathogen in vitro/vivo were studied. The results showed that B. subtilis YB-05 fermentation broth resulted in aberrant growth of wheat take-all pathogen; The enzymatic activities of PAL, POD, CAT, PPO and SOD in wheat take-all pathogen treated with B. subtilis YB-05 fermentation broth for 8 day were 24.52%, 72.67%, 81.81%, 80.36% and 112.48%, lower than the control group, respectively; The enzymatic activities of mitochondrial enzyme complexes Ⅱ and Ⅲ were not changed significantly with the control in vitro. However, the enzymatic activities of mitochondrial enzyme complexes Ⅱ and Ⅲ were lower 43.95% and 55.87% than the control group in vivo, respectively. B. subtilis YB-05 fermentation broth affected the gene expression by combining the related genes of mitochondrial enzyme complexes Ⅱ and Ⅲ in wheat take-all pathogen, and then reduced the respiratory metabolism of wheat take-all pathogen by inhibiting the mitochondrial enzyme complexes Ⅱ and Ⅲ enzymatic activity, and finally caused the growth inhibition.

Key words: Bacillus subtilis, fermentation broth, wheat take-all pathogen, activities of defensive enzyme, mitochondrial enzyme complexes Ⅱ and Ⅲ enzymatic activity

CLC Number:

S476

SUN Runhong, XU Junlei, YANG Lirong, ZHANG Jie, XIA Mingcong, WU Chao, XUE Baoguo, WU kun. Effect of Bacillus subtilis YB-05 Fermentation Broth on Gaeumannomyces gramini Enzyme Activities[J]. journal1, 2018, 34(1): 156-162.

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