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| Screening of biocontrol bacteria against peanut postharvest Aspergillus flavus contamination and its prevention effect |
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| DOI： |
| KeyWord:Bacillus sp. biocontrol bacteria peanut Aspergillus flavus Bacillus velezensis |
| FundProject:安徽高校自然科学研究项目(KJ2019A0551)；皖西南生物多样性和生态保护安徽省重点实验室开放基金资助项目（Wxn202308）；安庆师范大学“敬敷育英”创新创业引领计划项目（210014-2020）；国家级大学生创新创业训练计划项目(202210372033,202110732032) |
| Author Name | Affiliation | | ZHENG Aifang1,2,3,4, HE Huan1, GAO Ye1, ZHANG Mingxue1，
WANG Xu1，ZHAO Kai1,2 | 1.College of Life Science, Anqing Normal University, Anqing 246011, Anhui, China
2.The Belt and
Road Model International Science and Technology Cooperation Base for Biodiversity Conservation and
Utilization in Basins of Anhui Province, Anqing 246011, Anhui, China
3.Provincial Key
Laboratory of the Biodiversity Study and Ecology Conservation in Southwest Anhui,
Anqing 246011, Anhui, China
4.Anqing Academy of Forestry Science and
Technology Innovation, Anqing 246011, Anhui, China |
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| Abstract: |
| In order to prevent Aspergillus flavus (A. flavus) contamination of peanut during storage, two antagonist Bacillus sp. were isolated from farmland soil, and one was screened as the subject to study its inhibitory effect on A. flavus and its preventive and control effect on A. flavus contamination of postharvest peanut by plate confrontation method. The inhibitory broad-spectrum of the antagonistic bacterium was detected by plate confrontation method and its growth curve was plotted. The strain was identified through physiological and biochemical test, colony morphological characteristics observation and 16S rDNA gene sequences analysis.The results showed that B419 was screened as the antagonistic bacteria on A. flavus; it could inhibit the growth of A. flavus, and the inhibition rate of A. flavus spore germination could reach 98% when the concentration of antagonistic bacteria was 1.0×106 CFU/mL and the concentration of A. flavus spores was 1.0×103 CFU/mL. Compared with antagonistic bacteria sterile fermentation filtrate and antagonistic bacteria cell suspension, antagonistic bacteria fermentation broth had the best prevention effect on peanut A. flavus. This strain had inhibitory effects on various molds such as Alternaria altemata, Cladosporium sp. , Penicillium sp. and Pestalotiopsis sp. , as well as on Escherichia coli and yeast. The strain entered the logarithmic phase after 4 h of incubation, reached a maximum at 14 h, and entered the decay phase after 26 h of incubation. The strain was identified as Bacillus velezensis. In summary, the isolated antagonistic bacteria B419 has inhibitory effects on various microorganisms, it can not only be used to prevent fungal contamination during peanut storage, but also has good potential in the control of plant microbial diseases. |
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