Antifungal Activities and Stability of Fermentation Broth from Streptomyces corchorusii Strain AUH-1

doi:10.13560/j.cnki.biotech.bull.1985.2018-0638

Abstract

Abstract: This work aims to study antifungal activity of fermentation broth from Streptomyces corchorusii AUH-1,and to verify the effects of biochemical and physical factors such as temperature,pH and ultraviolet on the stability of antifungal active substances. With 8 plant pathogenic fungi as the tested phytopathogen,inhibition rate of mycelial growth was used to determine antifungal activities of fermentation broth. With Rhizoctonia solani as indicator phytopathogen,the antifungal activities of fermentation broth under different conditions were measured. The antifungal activity results showed that the fermentation broth of strain AUH-1 had inhibitory effects on 8 pathogenic fungi at varied degrees. The inhibition rate of the fermentation broth to Fusarium oxysporum f.sp. niveum,Phytophthora parasitica var. nicotianae,Rhizoctonia solani,and Phytophthora capsici was over 81%,78%,68%,and 67%,respectively. The stability test showed that the antifungal active substance produced by this bacterium had favorable temperature stability and UV stability. The above results suggest that S. corchorusii AUH-1 have broad-spectrum in suppressing the growth of various fungal plant pathogens,and have promising prospects for the development of microbial pesticides.

Key words: Streptomyces corchorusii AUH-1, fermentation broth, antifungal activity, antifungal active substance, stability

YANG Yong, ZHANG Shuai-wen, ZHANG Yong, LIU Qun, LI Kun-tai. Antifungal Activities and Stability of Fermentation Broth from Streptomyces corchorusii Strain AUH-1[J]. Biotechnology Bulletin, 2019, 35(2): 80-84.

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