生物技术通报 ›› 2021, Vol. 37 ›› Issue (4): 116-126.doi: 10.13560/j.cnki.biotech.bull.1985.2020-0989
收稿日期:
2020-08-07
出版日期:
2021-04-26
发布日期:
2021-05-13
作者简介:
周静,女,硕士研究生,研究方向:农业微生物;E-mail:基金资助:
ZHOU Jing(), HUANG Wen-mao, QIN Li-jun, HAN Li-zhen()
Received:
2020-08-07
Published:
2021-04-26
Online:
2021-05-13
摘要:
构建由4株PGPR菌株组成的混菌发酵体系并进行辣椒接种,为微生物复合菌剂的研制及开发奠定基础。通过单因素、正交实验及响应面法,优化4株菌混菌发酵的培养基和发酵条件,盆栽实验评价复合菌液对辣椒的促生效应。混菌发酵体系的最适碳氮源及比例为蔗糖∶酵母浸出物(5∶1),最适发酵条件为:温度29.7℃、pH 7.05、接种量3.19%、装液量为50 mL/250 mL;该条件下制备的复合菌液活菌数为2.94×1014CFU/mL,是单菌混合菌液的5.13倍。盆栽实验显示复合菌液显著提高了辣椒幼苗的株高、根长、鲜重及叶绿素含量,较4株菌混合菌液接种分别提高了8.01%、50.22%、43.66% 和 6.94%。利用混菌发酵体系制备的复合菌剂有更高的活菌数,可更好地发挥对辣椒的促生效应,在PGPR复合菌剂开发中潜力明显。
周静, 黄文茂, 秦利军, 韩丽珍. 四株PGPR菌株混菌发酵体系的构建及促生效应评价[J]. 生物技术通报, 2021, 37(4): 116-126.
ZHOU Jing, HUANG Wen-mao, QIN Li-jun, HAN Li-zhen. Construction of Mixed Fermentation System of Four PGPR Strains and Evaluation of Its Promoting Effect[J]. Biotechnology Bulletin, 2021, 37(4): 116-126.
碳源 Carbon source | 碳源添加量Dosage/(g·L-1) | 氮源 Nitrogen source | 氮源添加量Dosage/(g·L-1) |
---|---|---|---|
果糖 Fructose | 20.0 | 牛肉膏 Beef extract | 12.08 |
蔗糖 Sucrose | 19.0 | 酵母浸出物 Yeast extract | 12.53 |
乳糖 Lactose | 19.0 | 硫酸铵 Ammonium sulfate | 6.84 |
麦芽糖 Maltose | 19.0 | 硝酸钠 Sodium nitrate | 8.79 |
表1 碳氮源的类型及添加量
Table 1 Type and dosage of carbon sources and nitrogen sources
碳源 Carbon source | 碳源添加量Dosage/(g·L-1) | 氮源 Nitrogen source | 氮源添加量Dosage/(g·L-1) |
---|---|---|---|
果糖 Fructose | 20.0 | 牛肉膏 Beef extract | 12.08 |
蔗糖 Sucrose | 19.0 | 酵母浸出物 Yeast extract | 12.53 |
乳糖 Lactose | 19.0 | 硫酸铵 Ammonium sulfate | 6.84 |
麦芽糖 Maltose | 19.0 | 硝酸钠 Sodium nitrate | 8.79 |
水平 Level | 因素Factors | |||
---|---|---|---|---|
A碳源 Carbon source | B氮源Nitrogen source | C碳氮比 Carbon/Nitrogen | ||
1 | 葡萄糖Glucose | 蛋白胨Peptone | 1∶1 | |
2 | 蔗糖Sucrose | 牛肉膏 Beef extract | 5∶1 | |
3 | 乳糖Lactose | 酵母浸出物Yeast extract | 10∶1 | |
4 | 麦芽糖Maltose | 硫酸铵Ammonium sulfate | 15∶1 |
表2 碳氮源的正交试验表
Table 2 Orthogonal experiment for carbon sources and nitrogen sources
水平 Level | 因素Factors | |||
---|---|---|---|---|
A碳源 Carbon source | B氮源Nitrogen source | C碳氮比 Carbon/Nitrogen | ||
1 | 葡萄糖Glucose | 蛋白胨Peptone | 1∶1 | |
2 | 蔗糖Sucrose | 牛肉膏 Beef extract | 5∶1 | |
3 | 乳糖Lactose | 酵母浸出物Yeast extract | 10∶1 | |
4 | 麦芽糖Maltose | 硫酸铵Ammonium sulfate | 15∶1 |
因素Factor | 水平Level | |||
---|---|---|---|---|
-1 | 0 | +1 | ||
A. 培养温度 Temperature/℃ | 20 | 30 | 40 | |
B. 起始pH Initial pH | 6.0 | 7.0 | 8.0 | |
C. 接种比 Inoculation proportion /% | 1 | 3 | 5 | |
D. 装液量 Volume/mL | 50 | 100 | 150 |
表3 响应面法设计的因素与水平表
Table 3 Factors and levels designed by response-surface methodology
因素Factor | 水平Level | |||
---|---|---|---|---|
-1 | 0 | +1 | ||
A. 培养温度 Temperature/℃ | 20 | 30 | 40 | |
B. 起始pH Initial pH | 6.0 | 7.0 | 8.0 | |
C. 接种比 Inoculation proportion /% | 1 | 3 | 5 | |
D. 装液量 Volume/mL | 50 | 100 | 150 |
图2 不同碳、氮源及碳氮比对复合菌生长影响的单因素研究不同小写字母代表同一条件不同处理间差异显著(P<0.05),下同
Fig.2 Single level studying of effect on the growth of compound agent under the conditions of different carbon, nitrogen sources and ratio Different lowercase letters refer to the same condition, and the difference between different treatments is significant (P < 0.05), the same below
试验号 Experiment No | A碳源 Carbon source | B氮源 Nitrogen source | C碳氮比 Carbon-Nitrogen ratio | D空白列 Blank | OD600值 OD600 value |
---|---|---|---|---|---|
1 | 1(葡萄糖Glucose) | 1(蛋白胨Peptone) | 1(1∶1) | 1 | 0.741 |
2 | 1 | 2(牛肉膏Beef extract) | 3(10∶1) | 2 | 1.022 |
3 | 1 | 3(酵母浸出物Yeast extract) | 4(15∶1) | 3 | 1.747 |
4 | 1 | 4(硫酸铵Ammonium sulfate) | 2(5∶1) | 4 | 0.428 |
5 | 2(蔗糖Surcose) | 1 | 2 | 4 | 1.428 |
6 | 2 | 2 | 4 | 3 | 1.619 |
7 | 2 | 3 | 3 | 2 | 1.805 |
8 | 2 | 4 | 1 | 1 | 0.228 |
9 | 3(乳糖Lactose) | 1 | 3 | 2 | 1.463 |
10 | 3 | 2 | 1 | 1 | 1.509 |
11 | 3 | 3 | 2 | 4 | 1.628 |
12 | 3 | 4 | 4 | 3 | 0.154 |
13 | 4(麦芽糖Maltose) | 1 | 4 | 3 | 1.313 |
14 | 4 | 2 | 2 | 4 | 1.590 |
15 | 4 | 3 | 1 | 1 | 1.607 |
16 | 4 | 4 | 3 | 2 | 0.250 |
K1 | 3.938 | 4.946 | 4.085 | 4.085 | |
K2 | 5.080 | 5.740 | 5.075 | 4.540 | |
K3 | 4.755 | 6.787 | 4.540 | 4.833 | |
K4 | 4.760 | 1.060 | 4.833 | 5.075 | |
k1 | 0.985 | 1.237 | 1.021 | 1.021 | |
k2 | 1.270 | 1.435 | 1.269 | 1.135 | |
k3 | 1.189 | 1.697 | 1.135 | 1.208 | |
k4 | 1.190 | 0.265 | 1.208 | 1.269 | |
R | 1.142 | 5.727 | 0.990 | 0.990 | |
因素主次Order of factors | B﹥A﹥C | ||||
最优组合Optimal combination | A2B3C2 |
表4 正交试验优化结果
Table 4 Optimized results of orthogonal experiment
试验号 Experiment No | A碳源 Carbon source | B氮源 Nitrogen source | C碳氮比 Carbon-Nitrogen ratio | D空白列 Blank | OD600值 OD600 value |
---|---|---|---|---|---|
1 | 1(葡萄糖Glucose) | 1(蛋白胨Peptone) | 1(1∶1) | 1 | 0.741 |
2 | 1 | 2(牛肉膏Beef extract) | 3(10∶1) | 2 | 1.022 |
3 | 1 | 3(酵母浸出物Yeast extract) | 4(15∶1) | 3 | 1.747 |
4 | 1 | 4(硫酸铵Ammonium sulfate) | 2(5∶1) | 4 | 0.428 |
5 | 2(蔗糖Surcose) | 1 | 2 | 4 | 1.428 |
6 | 2 | 2 | 4 | 3 | 1.619 |
7 | 2 | 3 | 3 | 2 | 1.805 |
8 | 2 | 4 | 1 | 1 | 0.228 |
9 | 3(乳糖Lactose) | 1 | 3 | 2 | 1.463 |
10 | 3 | 2 | 1 | 1 | 1.509 |
11 | 3 | 3 | 2 | 4 | 1.628 |
12 | 3 | 4 | 4 | 3 | 0.154 |
13 | 4(麦芽糖Maltose) | 1 | 4 | 3 | 1.313 |
14 | 4 | 2 | 2 | 4 | 1.590 |
15 | 4 | 3 | 1 | 1 | 1.607 |
16 | 4 | 4 | 3 | 2 | 0.250 |
K1 | 3.938 | 4.946 | 4.085 | 4.085 | |
K2 | 5.080 | 5.740 | 5.075 | 4.540 | |
K3 | 4.755 | 6.787 | 4.540 | 4.833 | |
K4 | 4.760 | 1.060 | 4.833 | 5.075 | |
k1 | 0.985 | 1.237 | 1.021 | 1.021 | |
k2 | 1.270 | 1.435 | 1.269 | 1.135 | |
k3 | 1.189 | 1.697 | 1.135 | 1.208 | |
k4 | 1.190 | 0.265 | 1.208 | 1.269 | |
R | 1.142 | 5.727 | 0.990 | 0.990 | |
因素主次Order of factors | B﹥A﹥C | ||||
最优组合Optimal combination | A2B3C2 |
变异来源 Source | 平方和 Sum of square | df | 均方 Mean square | F值 F value | P值 P value |
---|---|---|---|---|---|
碳源 Carbon source | 0.178 | 3 | 0.059 | 1.093 | 0.422 |
氮源 Nitrogen source | 4.682 | 3 | 1.561 | 28.679 | 0.001 |
碳氮比 Carbon-Nitrogen ratio | 0.136 | 3 | 0.045 | 0.832 | 0.523 |
误差Error | 0.327 | 6 | 0.054 | ||
总计Total | 26.788 |
表5 单变量方差分析结果
Table 5 ANOVA analysis results of variance
变异来源 Source | 平方和 Sum of square | df | 均方 Mean square | F值 F value | P值 P value |
---|---|---|---|---|---|
碳源 Carbon source | 0.178 | 3 | 0.059 | 1.093 | 0.422 |
氮源 Nitrogen source | 4.682 | 3 | 1.561 | 28.679 | 0.001 |
碳氮比 Carbon-Nitrogen ratio | 0.136 | 3 | 0.045 | 0.832 | 0.523 |
误差Error | 0.327 | 6 | 0.054 | ||
总计Total | 26.788 |
序号 No | A 发酵温度 Temperature | B 起始pH值 Initial pH value | C 接种比 Inoculation proportion | D 装液量 Volume | OD600值 OD600 value | ||
---|---|---|---|---|---|---|---|
实测值 Measured value | 预测值 Predicted value | ||||||
1 | -1 | -1 | 0 | 0 | 1.65 | 1.64 | |
2 | 1 | -1 | 0 | 0 | 1.66 | 1.66 | |
3 | -1 | 1 | 0 | 0 | 1.67 | 1.65 | |
4 | 1 | 1 | 0 | 0 | 1.77 | 1.75 | |
5 | 0 | 0 | -1 | -1 | 1.88 | 1.88 | |
6 | 0 | 0 | 1 | -1 | 1.89 | 1.88 | |
7 | 0 | 0 | -1 | 1 | 1.50 | 1.49 | |
8 | 0 | 0 | 1 | 1 | 1.54 | 1.53 | |
9 | -1 | 0 | 0 | -1 | 1.86 | 1.87 | |
10 | 1 | 0 | 0 | -1 | 1.85 | 1.86 | |
11 | -1 | 0 | 0 | 1 | 1.41 | 1.43 | |
12 | 1 | 0 | 0 | 1 | 1.54 | 1.55 | |
13 | 0 | -1 | -1 | 0 | 1.65 | 1.66 | |
14 | 0 | 1 | -1 | 0 | 1.70 | 1.71 | |
15 | 0 | -1 | 1 | 0 | 1.66 | 1.68 | |
16 | 0 | 1 | 1 | 0 | 1.73 | 1.74 | |
17 | -1 | 0 | -1 | 0 | 1.65 | 1.65 | |
18 | 1 | 0 | -1 | 0 | 1.72 | 1.72 | |
19 | -1 | 0 | 1 | 0 | 1.69 | 1.68 | |
20 | 1 | 0 | 1 | 0 | 1.74 | 1.73 | |
21 | 0 | -1 | 0 | -1 | 1.88 | 1.86 | |
22 | 0 | 1 | 0 | -1 | 1.86 | 1.87 | |
23 | 0 | -1 | 0 | 1 | 1.46 | 1.44 | |
24 | 0 | 1 | 0 | 1 | 1.53 | 1.54 | |
25 | 0 | 0 | 0 | 0 | 1.75 | 1.76 | |
26 | 0 | 0 | 0 | 0 | 1.76 | 1.76 | |
27 | 0 | 0 | 0 | 0 | 1.75 | 1.76 | |
28 | 0 | 0 | 0 | 0 | 1.75 | 1.76 | |
29 | 0 | 0 | 0 | 0 | 1.77 | 1.76 |
表6 Box-Benhnken中心组合试验设计方案及结果
Table 6 Experimental design and results of Box-Benhnken central combination
序号 No | A 发酵温度 Temperature | B 起始pH值 Initial pH value | C 接种比 Inoculation proportion | D 装液量 Volume | OD600值 OD600 value | ||
---|---|---|---|---|---|---|---|
实测值 Measured value | 预测值 Predicted value | ||||||
1 | -1 | -1 | 0 | 0 | 1.65 | 1.64 | |
2 | 1 | -1 | 0 | 0 | 1.66 | 1.66 | |
3 | -1 | 1 | 0 | 0 | 1.67 | 1.65 | |
4 | 1 | 1 | 0 | 0 | 1.77 | 1.75 | |
5 | 0 | 0 | -1 | -1 | 1.88 | 1.88 | |
6 | 0 | 0 | 1 | -1 | 1.89 | 1.88 | |
7 | 0 | 0 | -1 | 1 | 1.50 | 1.49 | |
8 | 0 | 0 | 1 | 1 | 1.54 | 1.53 | |
9 | -1 | 0 | 0 | -1 | 1.86 | 1.87 | |
10 | 1 | 0 | 0 | -1 | 1.85 | 1.86 | |
11 | -1 | 0 | 0 | 1 | 1.41 | 1.43 | |
12 | 1 | 0 | 0 | 1 | 1.54 | 1.55 | |
13 | 0 | -1 | -1 | 0 | 1.65 | 1.66 | |
14 | 0 | 1 | -1 | 0 | 1.70 | 1.71 | |
15 | 0 | -1 | 1 | 0 | 1.66 | 1.68 | |
16 | 0 | 1 | 1 | 0 | 1.73 | 1.74 | |
17 | -1 | 0 | -1 | 0 | 1.65 | 1.65 | |
18 | 1 | 0 | -1 | 0 | 1.72 | 1.72 | |
19 | -1 | 0 | 1 | 0 | 1.69 | 1.68 | |
20 | 1 | 0 | 1 | 0 | 1.74 | 1.73 | |
21 | 0 | -1 | 0 | -1 | 1.88 | 1.86 | |
22 | 0 | 1 | 0 | -1 | 1.86 | 1.87 | |
23 | 0 | -1 | 0 | 1 | 1.46 | 1.44 | |
24 | 0 | 1 | 0 | 1 | 1.53 | 1.54 | |
25 | 0 | 0 | 0 | 0 | 1.75 | 1.76 | |
26 | 0 | 0 | 0 | 0 | 1.76 | 1.76 | |
27 | 0 | 0 | 0 | 0 | 1.75 | 1.76 | |
28 | 0 | 0 | 0 | 0 | 1.75 | 1.76 | |
29 | 0 | 0 | 0 | 0 | 1.77 | 1.76 |
变异源 Source | 平方和 Sum of square | df | 均方 Mean square | F值 F value | P值 P value |
---|---|---|---|---|---|
Model | 0.47 | 14 | 0.033 | 180.48 | <0.0001 |
A | 0.011 | 1 | 0.011 | 59.66 | <0.0001 |
B | 7.550E-003 | 1 | 7.550E-003 | 40.80 | <0.0001 |
C | 1.657E-003 | 1 | 1.657E-003 | 8.95 | 0.0097 |
D | 0.42 | 1 | 0.42 | 2247.41 | <0.0001 |
AB | 1.764E-003 | 1 | 1.764E-003 | 9.53 | 0.0080 |
AC | 1.960E-004 | 1 | 1.960E-004 | 1.06 | 0.3209 |
AD | 4.356E-003 | 1 | 4.356E-003 | 23.54 | 0.0003 |
BC | 7.225E-005 | 1 | 7.225E-005 | 0.39 | 0.5421 |
BD | 1.849E-003 | 1 | 1.849E-003 | 9.99 | 0.0069 |
CD | 2.560E-003 | 1 | 2.560E-003 | 1.38 | 0.2591 |
A2 | 0.010 | 1 | 0.010 | 56.53 | <0.0001 |
B2 | 0.010 | 1 | 0.010 | 54.09 | <0.0001 |
C2 | 3.149E-003 | 1 | 3.149E-003 | 17.02 | 0.0010 |
D2 | 0.011 | 1 | 0.011 | 58.66 | <0.0001 |
Residual | 2.591E-003 | 14 | 1.851E-004 | ||
Lack of fit | 2.258E-003 | 10 | 2.258E-004 | 2.71 | 0.1745 |
Pure error | 3.332E-003 | 4 | 8.330E-003 | ||
Cor total | 0.47 | 28 | |||
R2 | 99.45% |
表7 响应面二次回归预测模型方差分析
Table 7 ANOVA analysis of quadratic regression model of response surface
变异源 Source | 平方和 Sum of square | df | 均方 Mean square | F值 F value | P值 P value |
---|---|---|---|---|---|
Model | 0.47 | 14 | 0.033 | 180.48 | <0.0001 |
A | 0.011 | 1 | 0.011 | 59.66 | <0.0001 |
B | 7.550E-003 | 1 | 7.550E-003 | 40.80 | <0.0001 |
C | 1.657E-003 | 1 | 1.657E-003 | 8.95 | 0.0097 |
D | 0.42 | 1 | 0.42 | 2247.41 | <0.0001 |
AB | 1.764E-003 | 1 | 1.764E-003 | 9.53 | 0.0080 |
AC | 1.960E-004 | 1 | 1.960E-004 | 1.06 | 0.3209 |
AD | 4.356E-003 | 1 | 4.356E-003 | 23.54 | 0.0003 |
BC | 7.225E-005 | 1 | 7.225E-005 | 0.39 | 0.5421 |
BD | 1.849E-003 | 1 | 1.849E-003 | 9.99 | 0.0069 |
CD | 2.560E-003 | 1 | 2.560E-003 | 1.38 | 0.2591 |
A2 | 0.010 | 1 | 0.010 | 56.53 | <0.0001 |
B2 | 0.010 | 1 | 0.010 | 54.09 | <0.0001 |
C2 | 3.149E-003 | 1 | 3.149E-003 | 17.02 | 0.0010 |
D2 | 0.011 | 1 | 0.011 | 58.66 | <0.0001 |
Residual | 2.591E-003 | 14 | 1.851E-004 | ||
Lack of fit | 2.258E-003 | 10 | 2.258E-004 | 2.71 | 0.1745 |
Pure error | 3.332E-003 | 4 | 8.330E-003 | ||
Cor total | 0.47 | 28 | |||
R2 | 99.45% |
图5 混菌发酵及单菌混合菌液对辣椒幼苗生长的影响 A:对照;B:单菌混合菌液;C:混菌发酵菌液处理
Fig.5 Effects of mixed fermentation culture and single fermentation culture on the growth of pepper seedlings A is control. B is the mixture of single strain fermentation culture. C is the culture of mixed fermentation systme
不同处理Treatment | 株高Plant height/cm | 根重Root weight/g | 鲜重Fresh weight/g | 叶绿素含量Chlorophyll content/(mg·g-1) |
---|---|---|---|---|
CK | 25.60±2.31c | 1.22±0.13c | 4.96±0.27c | 1.97±0.004c |
单菌混合菌液 Mixture of single strain fermentation | 32.10±1.27b | 2.27±0.28b | 7.81±0.42b | 2.16±0.034b |
混菌发酵菌液 Culture of mixed fermentation system | 34.70±1.19a | 3.41±0.40a | 11.22±1.07a | 2.31±0.114a |
表8 两种不同复合菌剂对辣椒幼苗生长的影响
Table 8 Effects of two different compound bacterial agents on the growth of pepper seedlings
不同处理Treatment | 株高Plant height/cm | 根重Root weight/g | 鲜重Fresh weight/g | 叶绿素含量Chlorophyll content/(mg·g-1) |
---|---|---|---|---|
CK | 25.60±2.31c | 1.22±0.13c | 4.96±0.27c | 1.97±0.004c |
单菌混合菌液 Mixture of single strain fermentation | 32.10±1.27b | 2.27±0.28b | 7.81±0.42b | 2.16±0.034b |
混菌发酵菌液 Culture of mixed fermentation system | 34.70±1.19a | 3.41±0.40a | 11.22±1.07a | 2.31±0.114a |
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