Screening and Identification of Antifungal Bacillus sp. #72 against the Pathogenic Stem-end Rot of Kiwi Fruit

참다래 꼭지썩음병을 일으키는 Diaporthe actinidiae을 억제하는 길항성 Bacillus sp. #72의 분리 및 동정

  • Cho, Jung-Il (Dept. of Food Technology, Chosun College of Science and Technology) ;
  • Cho, Ja-Yong (Dept. of Medicinal Resources & Horticulture Development, Jeonnam Provincial College) ;
  • Park, Yong-Seo (Div. of Applied Bioscience, Mokpo National Univ.) ;
  • Yang, Seung-Yul (Div. of Plant Science and Production, Suncheon Nat'l. Univ.) ;
  • Heo, Buk-Gu (Naju Foundation of Natural Dyeing Culture)
  • 조정일 (조선이공대학 식품공학과) ;
  • 조자용 (남도대학 약용자원원예개발과) ;
  • 박용서 (목포대학교 응용생명과학부) ;
  • 양승렬 (순천대학교 식물생산과학부) ;
  • 허복구 ((재)나주시천연염색문화재단)
  • Published : 2007.06.30

Abstract

This study was conducted to select and screen for an antifungal bacterial strain showing pathogen inhibitory activity against Diaporthe actinidiae, which causes stem-end rot in kiwi fruit. Four bacterial strains were isolated which strongly inhibit Diaporthe actinidiae from among two hundred and fifty bacterial strains screened from the soil where kiwi fruit were grown. By co-culturing bacterial strain #72 and the pathogen causing the stem-end rot of kiwi fruit, bacterial strain #72 showed 81.0% antifungal activity against Diaporthe actinidiae. Bacterial strain #72 was identified to be from the genus Bacillus sp. based on morphological and biochemical characterization. The bacterialization of culture broth for Bacillus sp. #72 which was sterilized at $121^{\circ}C$ for 15 minutes and than purified by $0.45{\mu}m$ membrane filter showed almost all of the antagonistic activity against Diaporthe actinidiae. We have also confirmed that in vitro treatment of Bacillus sp. #72 cultured in SD+B+P(sugar 5%, soy sauce 3%, beef extract 0.2%, peptone 0.2%) medium efficiently inhibited the growth of Diaporthe actinidiae responsible for stem-end rot in kiwi fruit.

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