CAJ | 학술논문

为进一步确认含蛋白酶、几丁质酶、脂肪酶和淀粉酶的诱导酶发酵液对球孢白僵菌( Beauveria bassiana)菌株毒力的影响，将高毒力菌株B5、Bxs与低毒力菌株B11、BZ分别制成1×107个/mL 孢悬液( I型)、孢悬液＋诱导酶发酵液( V∶V＝1∶1；II型)、孢悬液＋灭菌诱导酶发酵液( V∶V＝1∶1；III 型)，用浸渍法分别测定 I 型、II 型与 III 型3种液体对松墨天牛( Monochamus alternatus)幼虫的毒力。结果表明：分别含有蛋白酶、几丁质酶和脂肪酶的诱导酶发酵液Ⅱ型液体，其LT50值与Ⅲ型液体LT50间的差异均为极显著(P<0.01)，而含淀粉酶的差异不显著。分别含有4种酶的诱导酶发酵液的Ⅲ型与Ⅰ型液体相比，LT50值之间也存在极显著差异(P<0.01)。可见：含蛋白酶、几丁质酶和脂肪酶的诱导酶发酵液对球孢白僵菌毒力具有极显著的增效作用；经过酶灭活的4种诱导酶发酵液增效作用也极显著。
위진일보학인함단백매、궤정질매、지방매화정분매적유도매발효액대구포백강균( Beauveria bassiana)균주독력적영향，장고독력균주B5、Bxs여저독력균주B11、BZ분별제성1×107개/mL 포현액( I형)、포현액＋유도매발효액( V∶V＝1∶1；II형)、포현액＋멸균유도매발효액( V∶V＝1∶1；III 형)，용침지법분별측정 I 형、II 형여 III 형3충액체대송묵천우( Monochamus alternatus)유충적독력。결과표명：분별함유단백매、궤정질매화지방매적유도매발효액Ⅱ형액체，기LT50치여Ⅲ형액체LT50간적차이균위겁현저(P<0.01)，이함정분매적차이불현저。분별함유4충매적유도매발효액적Ⅲ형여Ⅰ형액체상비，LT50치지간야존재겁현저차이(P<0.01)。가견：함단백매、궤정질매화지방매적유도매발효액대구포백강균독력구유겁현저적증효작용；경과매멸활적4충유도매발효액증효작용야겁현저。
In order to evaluate the toxicity effect of induced enzyme fermented solution of protease, chitinase, lipase and amylase from Beauveria bassiana, 3 types of solutions were prepared under laboratory conditions, i. e. , 1 × 107/mL spore suspension ( type I ) , spore suspension + induced enzyme fermented solution ( V∶V=1∶1, type II) and spore suspension + sterilized induced enzyme fermented solution ( V∶ V =1∶1 , type III ) , and microbial virulence against Monochamus alternatus larvae were tested by immersion method. The results showed that the LT50 values of induced protease, chitinase and lipase fermented solution( type II) were significantly different from that of type III solution ( P<0. 01 ) . For induced amylase fermented solution, the LT50 values was not significantly different between the two types of solution. Moreover, there were significant difference between type Ⅲ and type I fermented solution of 4 kinds of enzyme ( P < 0. 01 ) . The results indicated that induced protease, chitinase and lipase fermented solution had significant synergistic effect on the toxicity of B. bassiana, and the inactivated 4 kinds of fermented solution also showed significant synergistic effect.