CAJ | 학술논문

以油菜菌核病菌为供试病原菌,在摇瓶发酵条件下,研究了酿酒酵母菌INVSCI在各种培养条件下对油菜菌核病菌的抑菌效果,确定了酿酒酵母的最佳培养条件:最佳培养温度为28℃,培养时间为20h,接种量为5%.酿酒酵母能抑制油菜菌核病可能与它发酵产乙醇有关.酿酒酵母抑制油菜茼核病的发现使生物防治又多了一类新的可供选择的生防菌.
이유채균핵병균위공시병원균,재요병발효조건하,연구료양주효모균INVSCI재각충배양조건하대유채균핵병균적억균효과,학정료양주효모적최가배양조건:최가배양온도위28℃,배양시간위20h,접충량위5%.양주효모능억제유채균핵병가능여타발효산을순유관.양주효모억제유채동핵병적발현사생물방치우다료일류신적가공선택적생방균.
Underthe condition of flask fermentation.the antagonistic effect of Saccharomyces cerevisiae INVSC1 on Sclerotinia sclerotiorum was studied.It was found that its antagonistic activity was the most efficient when strain INVSC1 grew on the optimal euhure condition with inoeulationmount 5% and ineubated at 28℃ for about 20h.The antagonistic effect of Saccharomyces cerevisiae on Sclerotinia sclemtiorum may be related to ethanol fermentation.Resuit showed that Saccharomyces cerevisiae is able to suppress Sclerotinia sdemtiorum,It will be a new alternative to biocontrol in the future.