Study on Antifungal Properties of Fermentation Broth from Streptomyces albidoflavus G-1 and Optimization of Its Fermentation Condition

doi:10.13560/j.cnki.biotech.bull.1985.2020-0419

Abstract

Abstract:

In order to understand the antifungal properties of the fermentation broth of Streptomyces albidoflavus G-1 and its optimal fermentation conditions,the methods of flat panel confrontation and growth rate were used to study the antifungal properties,and the single factor experiment,RDA analysis and response surface CCD design were applied to study the key limiting factors for the production of antifungal substances and the optimal combination of fermentation conditions. The results showed that fermentation broth of S. albidoflavus G-1 not only had more than 70% of inhibitory rate against Alternaria solani,Fusarium oxysporum f. sp. niveum,Fusarium graminerum,Fusarium oxysporum f. sp. capsicum,Phytophthora melonis and Monilinia fructicola,but also still maintained > 70% inhibitory rate at ≤80℃,UV irradiation 24 h,pH 3-13,and diluted 100 times. In addition,based on RDA analysis,it was found that initial pH value,temperature,maltose and potato were the key limiting factors for producing antifungal substances from strain G-1. The optimal culture condition was 8% maltose and 16.5% potato,initial pH value 6.5,temperature 30° C,speed 160 r / min,and fermentation time 5 d. Moreover,the antifungal rate increased by 14.46% at optimized fermentation condition. Therefore it is concluded that the fermentation broth of strain G-1 not only has fine antifungal stability,but also may largely produce antifungal compaounds with a lower cost and short time at optimized fermentation conditions,which may provide theoretical foundation for the field of large-scale fermentation and field application.

Key words: Streptomyces albidoflavus G-1, antifungal spectrum, stability, fermentation conditions

GAO Zhen-feng, ZHAO Jia. Study on Antifungal Properties of Fermentation Broth from Streptomyces albidoflavus G-1 and Optimization of Its Fermentation Condition[J]. Biotechnology Bulletin, 2021, 37(3): 53-64.

Figures/Tables 10

References 40

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因素	水平
因素	-α	-1	0	1	α
A /初始pH值	4.5	5.5	6.5	7.5	8.5
B/温度（℃）	20	25	30	35	40
C/麦芽糖（g/L）	4	6	8	10	12
D/马铃薯（g/L）	95	130	165	200	235

因素	水平
因素	-α	-1	0	1	α
A /初始pH值	4.5	5.5	6.5	7.5	8.5
B/温度（℃）	20	25	30	35	40
C/麦芽糖（g/L）	4	6	8	10	12
D/马铃薯（g/L）	95	130	165	200	235

植物病原真菌	菌株G-1抑菌带/ mm	菌株G-1发酵液抑菌率/%
植物病原真菌	菌株G-1抑菌带/ mm	对照菌落直径/mm	处理菌落直径/ mm	抑菌率/%
马铃薯早疫病菌	14.92±1.62a	59.44±2.96	18.11±2.47	75.86±4.77b
西瓜枯萎病菌	7.83±1.11c	85.33±0.71	26.67±1.58	73.03±1.90c
小麦赤霉病菌	14.08±1.24ab	85.56±0.53	24.78±1.48	75.45±1.86b
辣椒枯萎病菌	13.75±0.97b	82.78±0.97	28.44±0.88	69.86±0.90d
棉花立枯病菌	4.33±1.07d	85.22±0.67	59.00±3.46	32.68±4.44g
桃褐腐病菌	14.42±1.88a	82.22±1.92	21.22±1.39	78.96±2.15a
菜豆菌核病菌	3.42±1.08e	85.11±0.78	52.56±3.21	40.62±4.20f
菜豆炭疽病菌	7.58±1.24c	66.00±2.55	35.11±3.30	50.58±5.63e
番茄灰霉病菌	2.92±0.90f	85.22±0.67	72.89±2.62	15.36±3.52h
黄瓜疫霉菌	14.17±1.27ab	67.33±3.00	20.11±2.76	75.66±4.83b

植物病原真菌	菌株G-1抑菌带/ mm	菌株G-1发酵液抑菌率/%
植物病原真菌	菌株G-1抑菌带/ mm	对照菌落直径/mm	处理菌落直径/ mm	抑菌率/%
马铃薯早疫病菌	14.92±1.62a	59.44±2.96	18.11±2.47	75.86±4.77b
西瓜枯萎病菌	7.83±1.11c	85.33±0.71	26.67±1.58	73.03±1.90c
小麦赤霉病菌	14.08±1.24ab	85.56±0.53	24.78±1.48	75.45±1.86b
辣椒枯萎病菌	13.75±0.97b	82.78±0.97	28.44±0.88	69.86±0.90d
棉花立枯病菌	4.33±1.07d	85.22±0.67	59.00±3.46	32.68±4.44g
桃褐腐病菌	14.42±1.88a	82.22±1.92	21.22±1.39	78.96±2.15a
菜豆菌核病菌	3.42±1.08e	85.11±0.78	52.56±3.21	40.62±4.20f
菜豆炭疽病菌	7.58±1.24c	66.00±2.55	35.11±3.30	50.58±5.63e
番茄灰霉病菌	2.92±0.90f	85.22±0.67	72.89±2.62	15.36±3.52h
黄瓜疫霉菌	14.17±1.27ab	67.33±3.00	20.11±2.76	75.66±4.83b

处理		对照菌落直径/ mm	处理菌落直径/ mm	抑菌率/%
温度 /℃	室温	52.56±1.13	15.44±1.94	78.98±2.90a
	30	52.56±1.13	15.44±1.59	78.01±4.16a
	40	52.56±1.13	14.56±1.13	78.06±3.17a
	50	52.56±1.13	14.78±1.92	79.89±2.49a
	60	52.56±1.13	15.00±2.55	79.46±3.91a
	70	52.56±1.13	15.00±1.41	78.94±5.52a
	80	52.56±1.13	17.22±1.39	78.93±3.24a
	90	52.56±1.13	21.44±1.51	74.27±3.18b
	100	52.56±1.13	15.00±1.41	65.38±3.50c
初始pH值	3	52.56±1.13	15.44±1.51	78.03±3.19a
	5	52.56±1.13	15.22±1.39	78.52±2.81a
	7	52.56±1.13	15.22±0.97	78.52±1.79a
	9	52.56±1.13	15.00±1.22	78.93±2.91a
	11	52.56±1.13	15.11±0.78	78.72±1.78a
	13	52.56±1.13	15.00±1.22	78.95±2.77a
紫外照射时间/ h	0	52.56±1.13	15.33±1.00	78.25±2.29a
	4	52.56±1.13	15.11±1.90	78.70±4.16a
	6	52.56±1.13	15.11±1.45	78.71±3.21a
	8	52.56±1.13	15.00±0.87	78.96±1.93a
	10	52.56±1.13	15.11±1.27	78.73±2.68a
	12	52.56±1.13	15.00±1.32	78.95±2.93a
	24	52.56±1.13	15.00±1.22	78.95±2.72a
发酵液不同稀释倍数	0	54.33±2.18	16.22±0.97	77.25±1.67a
	10	54.33±2.18	16.33±1.12	77.01±1.59a
	50	54.33±2.18	17.00±1.12	75.66±1.98b
	100	54.33±2.18	18.89±1.76	71.80±3.39c
	200	54.33±2.18	26.33±1.58	56.61±4.89d
	300	54.33±2.18	34.67±2.50	39.74±6.27e
	500	54.33±2.18	46.00±2.06	16.65±5.41f