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小孢拟盘多毛孢PM-1菌株的液体发酵及除草活性物质的分离

标题: 小孢拟盘多毛孢PM-1菌株的液体发酵及除草活性物质的分离
英文标题: Liquid fermentation of Pestalotiopsis microspora PM-1 isolateand separation ofherbicidal substance
作者: 张利辉,张剑,董金皋
英文作者: Zhang Lihui1 Zhang Jian2 Dong Jingao1 (1.Mycotoxin and Molecular Plant Pathology Lab.,Agricultural University of Hebei,Baoding 071001,Hebei Province,China,2.Langfang Polytechnic Institute,Langfang 065000,China)
出版时间: 2011-01-01
机构: 河北农业大学
关键词: 小孢拟盘多毛孢,除草活性,发酵,分离
英文关键词: Pestalotiopsis microspora,herbicidal activity,fermentation,separation
刊名: 植物保护学报
英文刊名: Acta Phytophylacica Sinica
ISSN: 0577-7518
卷号: 004
基金: ^A国家高技术研究发展计划(863计划)^B2006AA10A214^D1
页码: 369-373
分类号: S482.4
摘要: 前期研究发现分离自毛竹的小孢拟盘多毛孢Pestalotiopsis m icrosporaPM-1菌株具有较强的除草活性,为了明确其产生除草活性物质的最佳液体发酵条件,对培养基种类及成分、培养温度、培养时间和培养方式进行了探讨,并利用薄层层析(thin-layer chromatography,TLC)和高效液相色谱(high performance liquid chromatography,HPLC)对除草活性物质进行了分离.小孢拟盘多毛孢在含硫酸亚铁的PD培养基中,30℃黑暗静止培养15天,得到的粗提物除草活性最强;除草活性物质经TLC分离获得7个条带,其中条带6具有较强的除草活性,HPLC分析发现该条带含有7个组分,其中组分3对马唐的活性较强,其保留时间为46.3 m in.研究结果表明,利用最佳液体发酵条件对PM-1菌株进行发酵培养,可分离获得除草活性化合物-组分3.
英文摘要: It was found that Pestalotiopsis microspora PM-1, which was isolated from the infected moso bamboo, had higher herbicidal activity. In order to make certain the optimal liquid fermentation conditions for producing the herbicidal substance, different media, culture temperatures, culture time and culture mode were researched and the herbicidal substance was separated using TLC and HPLC . The bioactivity reached the highest when PM-1 isolate was cultured statically in PD medium containing ferrous sulfate at 30 ℃ for 15 days in the darkness. TLC analysis and the bioassay results indicated that band 6 had the strongest activity among the 7 bands. Seven fractions were obtained by analysing to band 6 through HPLC and fraction 3 was found to be a pure compound with high activity to Digitaria sanguinalis with the retention time at 46.3 min. These results approved the conclusion that a herbicidal compound, fraction 3, was obtained when PM-I was cultured under the optimal liquid fermentation conditions.