Isolation and Identification of a Bacillus amyloliquefaciens Strain Against Grape Downy Mildew and Optimization for Its Liquid Fermentation Medium
作者： Jiping Guo , Guang Ma , Huixia Zhu , Junfan Fu
DOI: 10.1007/978-3-662-46318-5_43
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摘要: An antagonistic bacterial strain named J12 against the grape downy mildew was isolated from 92 bacteria on leaves. Antagonistic strains were by exploiting streak plate method. identified based morphology observation, physiological and antibacterial characterizations, 16S rDNA sequence analysis, phylogenetic tree. The controlling effect of 78.6 %. liquid fermentation medium optimized with response surface methodology to improve number live bacteria. results showed that classified as Bacillus amyloliquefaciens. For its medium, optimum carbon source sucrose, best nitrogen soybean meal, C/N ratio 3:1. By Plackett–Burman design methodology, culture formula is 31.18 g/L 10.57 2.206 K2HPO4, 2.5 yeast, 0.5 MgSO4·7H2O. Theoretic cell 90.87 × 108 cfu/mL. in three parallel experiments 92.54 cfu/mL, indicating equation fits well actual production.
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