Screening and Identification of Chitinolytic Actinomycetes and Study on the Inhibitory Activity against Turfgrass Root Rot Disease Fungi
Qi Wang, Bihua Duan, Bihua Duan, Rui Yang, Yaorong Zhao, Lu Zhang
Abstract
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Qi Wang, Bihua Duan, Bihua Duan, Rui Yang, Yaorong Zhao, Lu Zhang
Abstract
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Objective: This study aimed to separate and pure chitinase producing actinomycetes with stronger activity from lawn soils of Beijing. Method: Morphology and culture characteristics were observed. physiological and biochemical characteristics were detected. 16SrDNA sequence was analyzed. Result: The highest chitinase activity strain was Bn035, whose relative diameter of transparent circle K2 was 3.42 at which the chitinase activity of fermentation broth reached a maximum value of 1.23 U/mL in the 6th day. Crude enzyme solution and bacteria cake of strain Bn035 generated stronger bacterial resistance to all root rot fungi which indicated that the strain had a strong broad-spectrum resistance to root rot fungi. Conclusion: The strain was identified as Streptomyces scabrisporus. It will be a potential biological control function.
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Objective: This study aimed to separate and pure chitinase producing actinomycetes with stronger activity from lawn soils of Beijing. Method: Morphology and culture characteristics were observed. physiological and biochemical characteristics were detected. 16SrDNA sequence was analyzed. Result: The highest chitinase activity strain was Bn035, whose relative diameter of transparent circle K2 was 3.42 at which the chitinase activity of fermentation broth reached a maximum value of 1.23 U/mL in the 6th day. Crude enzyme solution and bacteria cake of strain Bn035 generated stronger bacterial resistance to all root rot fungi which indicated that the strain had a strong broad-spectrum resistance to root rot fungi. Conclusion: The strain was identified as Streptomyces scabrisporus. It will be a potential biological control function.
Key concepts: Chitinase, Root rot, Strain (injury), Biology, Biological pest control, Bacteria, Fermentation, Streptomyces