辣椒疫病生防细菌PcRB1发酵工艺的优化

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中图分类号：S641.3 文献标志码：A 文章编号：1673-2871（2025）12-178-09

Optimization of fermentation process for biocontrol bacterium PcRB1 againstpepperPhytophthorablight

REN Panrong， JIN Jiaojiao， ZHANG Zhiju， FENG Tongtong， QIAO Xinyu， BAO Wei， CHANG Aoxue，

LIN Dongsheng

（SchoolofAgricultureandoengineering，LongdongUniversityQingyang745oo，Gansu，ina）

Abstract：PhytophthorablightposesaseriousthreattoChina’spepper industryandbiologicalcontrolhasemergedasa crucialresearch direction fordisease managementduetoitseco-friendlyandsustainablecharacteristics.This studyfocusedonthebiocontrolbacteriumPcRBlagainstPhytophthorablight.Throughsingle-factorexperiment，theoptimal fermentation medium formula was screenedand abest-fit fermentation condition modelwas constructed using response surfaceanalysis withoptical densityoffermentation broth as theresponse value.Theresultsdemonstratedthattheoptimal fermentation medium consisted of 11.80g⋅L-1 fructose （ρ ，thesame below）， 15g⋅L-1 tryptone，and 1.40g⋅L-1 calcium chloride.The optimal fermentation conditionswere determined as pH7.0 ，temperature 30∘C ，rotation speed 260r⋅min-1 0 and inoculation volume 3% .After process optimization，the optical density of fermentation broth and pathogen inhibition rate increased by 80.11% and 25 percentage points respectively compared to pre-optimization levels. The established fermentationprocessmodelexhibitedstabilityandhigheficiencyprovidingtechnicalsupportforgreencontrolofPhytophthora blight and development of biocontrol agents.

Keywords：Pepper;Phytophthora blight; Biocontrol bacterium; Fermentation process optimization

辣椒作为全球广泛种植的重要经济作物，具有丰富的营养与药用价值，其果实富含维生素、酚类物质及色素等生物活性成分[1。（剩余10322字）