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当前位置: 首页 > 文章 > 1株产几丁质酶的越橘内生拮抗细菌的研究 浙江大学学报(农业与生命科学版) 2009,35 (4) 395-400
Position: Home > Articles > Study on chitinase-producing endophytic bacterium with antagonistic activity from Vaccinium uliginosum. Journal of Zhejiang University (Agriculture and Life Sciences) 2009,35 (4) 395-400

1株产几丁质酶的越橘内生拮抗细菌的研究

作  者：
徐大可;夏秀英;魏立君;贺建华;安利佳
单  位：
大连理工大学环境与生命学院
关键词：
越橘;内生细菌;粘质沙雷氏菌;几丁质酶
摘  要：
从笃斯越橘的根部获得1株对12种受试病原真菌都具有拮抗活性的内生细菌DUT菌株,该菌株对菜豆炭疽病病原真菌(Colletotrichumlindemuthianum)抑菌率达70.5%,对2种越橘叶斑病病原菌拟盘多毛孢菌(Pestalotiopsissp.)和柯氏帚梗柱孢霉(Cylindrocladiumcolhounii)的抑制率分别达68.6%和57.7%.通过对其形态特征观察、生理生化特性鉴定及16S rDNA序列同源性分析,鉴定该细菌为粘质沙雷氏菌(Serratia marcescens).对DUT菌培养特性研究结果表明,该菌培养8 h可达对数生长期;最适生长pH值为7.5;最适生长温度为28～30℃.利用双抗生素标记的DUT菌株回接越橘,该菌株可在越橘体内定殖.DUT菌能够产生几丁质酶,发酵36 h后粗酶液的酶活力可达20.11 U?mL-1.
译  名：
Study on chitinase-producing endophytic bacterium with antagonistic activity from Vaccinium uliginosum.
作  者：
XU Da-ke,XIA Xiu-ying,WEI Li-jun,HE Jian-hua,AN Li-jia(School of Environmental and Biological Science and Technology,Dalian University of Technology,Dalian,Liaoning 116023,China)
关键词：
Vaccinium uliginosum;endophytic bacteria;Serratia marcescens;chitinase
摘  要：
A strain of endophytic bacterium named DUT was isolated from the root of Vaccinium uliginosum,and it inhibited effectively the growth of the 12 pathogens with a good anti-fungal ability.Among the 12 fungal pathogens,the inhibition percentage to Colletotrichum lindemuthianum was 70.5%.The leaf spot pathogens Pestalotiopsis sp.and Cylindrocladium colhounii were also inhibited by DUT,of which the inhibition percentage was 68.6% and 57.7%,respectively.It was identified as Serratia marcescens by the 16S rDNA sequence homology and its physiological and biochemical characteristics.The research result shows that strain DUT reached logarithmic growth phase after 8 hours,and its optimal growing condition was at pH 7 and 28-30 ℃.Strain DUT marked with double-antibiotics could colonize successfully in Vaccinium spp.Meanwhile,strain DUT can produce chitinase and the activity of this crude-enzyme extracts was 20.11 U·mL-1 after 36 hours of fermentation.

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