He Jing, Zhang Xiaoyan, Wang Qinghua, Li Nan, Ding Dedong, Wang Bin
College of Forestry, Gansu Agricultural University, Lanzhou 730070, China.
Microorganisms. 2023 Sep 23;11(10):2380. doi: 10.3390/microorganisms11102380.
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.
是引起枸杞根腐病的主要致病真菌（）。内生真菌已被广泛用于植物病原真菌的生物防治，但该真菌对枸杞根腐病的生物防治效果及其对的抗真菌机制尚未见报道。本研究验证了内生真菌对的拮抗作用。此外，我们基于对的抑制率优化了发酵液的发酵条件。此外，研究了发酵液对枸杞根腐病的防治效果及其部分抑制机制。结果表明，对表现出良好的拮抗作用。葡萄糖和牛肉提取物是发酵的最佳碳源和氮源。在29℃、190 rpm和pH 7.0条件下，发酵液对的抑制效果最佳。此外，发酵液处理降低了的超氧化物歧化酶、过氧化氢酶和过氧化物酶活性；促进了丙二醛的积累；加速了可溶性蛋白的渗漏和可溶性糖的降低。此外，接种显著降低了由引起的枸杞根腐病的发病率和病情指数。这些结果表明，可作为枸杞根腐病防治的生物防治剂。
