ACTA AGRICULTURAE BOREALI-SINICA ›› 2016, Vol. 31 ›› Issue (S1): 453-457. doi: 10.7668/hbnxb.2016.S1.077

Special Issue: Tobacco

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The Study on the Antibacterial Effects to the Tobacco Bacterial Wilt

HUANG Baohong1, CHEN Fangxu1, ZHOU Xuan1, LI Pingping1, XU Dafeng2, WANG Fang2, GAO Zhengliang2, ZHOU Benguo2   

  1. 1. Anhui Science and Technology University, Fengyang 233100, China;
    2. Institute of Tobacco Research, Anhui Academy of Agricultural Sciences, Hefei 230031, China
  • Received:2015-09-16 Published:2016-12-28

Abstract: To select the antagonistic bacterial strain that suited for high quality tobacco area of Anhui,the study on the antagonistically antibacterial effects of three kinds of antagonistic fermentation and the factors by the broth optical density and plate count.The results were that:three antagonistic strains had the better antibacterial effects;5,10,20,40,80 times concentration gradients had high optical density(OD) than the control(CK),and over 57%,reached to a significant level;The antagonistic order was AKJK-2013-02 > AKJK-2013-13 > AKJK-2013-11. The antibacterial effects were positively correlated with the fermentation time,and were weakened increasing storage time,and over 83.5% after storage 28 d.Three antagonistic strains had broth certain development values and application prospects.

Key words: Tobacco bacterial wilt, Antagonistic bacteria, Fermentation, Antibacterial effect

CLC Number: 

Cite this article

HUANG Baohong, CHEN Fangxu, ZHOU Xuan, LI Pingping, XU Dafeng, WANG Fang, GAO Zhengliang, ZHOU Benguo. The Study on the Antibacterial Effects to the Tobacco Bacterial Wilt[J]. ACTA AGRICULTURAE BOREALI-SINICA, 2016, 31(S1): 453-457. doi: 10.7668/hbnxb.2016.S1.077.

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