Optimization of the Fermentation Conditions of and Its Biological Control of Wolfberry Root Rot Disease.

is the main pathogenic fungus causing the root rot of wolfberry (). The endophytic fungus has been widely used for the biocontrol of plant pathogenic fungi, but the biocontrol effects of this fungus on wolfberry root rot and its antifungal mechanism against have not been reported. In this study, the antagonism of endophytic fungus against was verified. Further, we optimized the fermentation conditions of fermentation broth based on the inhibition rate of . In addition, the effects of fermentation broth on the root rot of wolfberry and its partial inhibition mechanism were investigated. The results showed that exhibited good antagonism against . Glucose and beef extracts were the optimal carbon and nitrogen sources for the fermentation of . Under the conditions of 29 °C, 190 rpm, and pH 7.0, the fermentation broth of had the best inhibition effect on . Furthermore, the fermentation broth treatment decreased the activities of superoxide dismutase, catalase, and peroxidase of ; promoted the accumulation of malondialdehyde; and accelerated the leakage of soluble protein and the decrease in soluble sugar. In addition, inoculation with significantly reduced the decay incidence and disease index of wolfberry root rot caused by . These results indicate that could be used as a biological control agent in wolfberry root rot disease management.