3株芽孢杆菌及其混合发酵液对西瓜幼苗生长的影响

Effects of three strains of Bacillus and their mixed fermentation broth on the growth of watermelon seedlings

摘要

为探究芽孢杆菌发酵液对西瓜幼苗生长的影响，提高西瓜幼苗质量，以西瓜品种早佳(8424)为材料，研究不同浓度的3株芽孢杆菌(解淀粉芽孢杆菌sj1606，贝莱斯芽孢杆菌sj1616，枯草芽孢杆菌sj1701)及其混合发酵液对西瓜幼苗生长及生理特性的影响。结果表明，不同芽孢杆菌发酵液均能促进西瓜幼苗的生长发育，其中混合发酵液D4(250 mL·L^-1)处理的西瓜幼苗株高和鲜质量较对照(蒸馏水)分别提高了23.27%和21.89%，叶绿素含量相比对照提高了49.66%，解淀粉芽孢杆菌sj1606中A4(250 mL·L^-1)处理的过氧化氢酶活性最高，达到243.83 mg·g^-1·min^-1。通过隶属函数的综合指标分析得出，混合发酵液D4处理的西瓜幼苗生长优势最为明显。

Abstract

In order to explore the effect of Bacillus fermentation broth on the growth of watermelon seedlings and improve the quality of watermelon seedlings, the watermelon variety Zaojia 8424 was used as the material to study the effects of different concentrations of three Bacillus strains (Bacillus amyloliquefaciens sj1606, Bacillus velezensis sj1616, Bacillus subtilis sj1701) and their mixed fermentation broth on the growth and physiological characteristics of watermelon seedlings. The results showed that all the three Bacillus fermentation broths could promote the growth and development of watermelon seedlings. Among them, the plant height and fresh weight of watermelon seedlings treated with mixed fermentation broth D4 increased by 23.27% and 21.89%, respectively, compared with the control, and the chlorophyll content increased by 49.66%. The catalase activity of Bacillus amyloliquefaciens sj1606 A4 treatment reached 243.83 mg·g^-1·min^-1. Through the comprehensive index analysis of membership function, it was concluded that the growth advantage of watermelon seedlings treated with mixed fermentation broth D4 was the most obvious.

关键词

西瓜 / 芽孢杆菌 / 幼苗生长 / 壮苗指数 / 生理特性

Key words

Watermelon / Bacillus / Seedling growth / Seedling strength index / Physiological characteristics

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基金资助

安徽省科技重大专项(202003b06020029)