BACILLUS VELEZENSIS, CULTURE METHOD THEREFOR AND APPLICATION THEREOF

It relates to Bacillus velezensis, a culture method and use thereof; Bacillus velezensis TA-3-BV serving as an endogenous antagonistic strain of sweet cherry for the first time, and a nucleotide sequence of 16S rDNA of the Bacillus velezensis TA-3-BV is shown as SEQ ID NO. 1. The Bacillus velezensis...

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Hauptverfasser:	ZHANG, Qian, YANG, Juanxia, XIN, Li, WU, Peng, ZOU, Man, CHEN, Yilun, XI, Liangqing, CHEN, Yushi
Format:	Patent
Sprache:	eng
Schlagworte:	AGRICULTURE ANIMAL HUSBANDRY BEER BIOCHEMISTRY BIOCIDES, e.g. AS DISINFECTANTS, AS PESTICIDES, AS HERBICIDES CHEMICAL RIPENING OF FRUIT OR VEGETABLES CHEMISTRY COMPOSITIONS THEREOF CULTURE MEDIA ENZYMOLOGY FISHING FOODS OR FOODSTUFFS FORESTRY HUMAN NECESSITIES HUNTING METALLURGY MICROBIOLOGY MICROORGANISMS OR ENZYMES MUTATION OR GENETIC ENGINEERING PEST REPELLANTS OR ATTRACTANTS PLANT GROWTH REGULATORS PRESERVATION OF BODIES OF HUMANS OR ANIMALS OR PLANTS OR PARTSTHEREOF PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS SPIRITS THE PRESERVED, RIPENED, OR CANNED PRODUCTS THEIR TREATMENT, NOT COVERED BY OTHER CLASSES TRAPPING VINEGAR WINE
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Zusammenfassung:	It relates to Bacillus velezensis, a culture method and use thereof; Bacillus velezensis TA-3-BV serving as an endogenous antagonistic strain of sweet cherry for the first time, and a nucleotide sequence of 16S rDNA of the Bacillus velezensis TA-3-BV is shown as SEQ ID NO. 1. The Bacillus velezensis TA-3-BV has board-spectrum antibacterial activity for sweet cherry, has an inhibitory effect on a variety of pathogenic fungi, and especially has an excellent inhibitory effect on Rhizopus stolonifer serving as a soft rot pathogen of sweet cherry, with an inhibition rate of 69.82±1.43%; in addition, the Bacillus velezensis TA-3-BV has a good inhibitory effect on the postharvest rot of sweet cherry fruits, can slow down the rot process of fruits, can delay the rot of fruits by 2-3 d, thereby providing a novel method for postharvest preservation of sweet cherry.