Guangdong Agribusiness Tropical Agriculture Research Institute Co.,Ltd.

XU Yangyu; LIU Fuxiang; HONG Yanbin; CHEN Xiaoping; LI Haifen; WEN Shijie; LI Xingyu; ZHOU Guiyuan; LIANG Xuanqiang

doi:10.15886/j.cnki.rdswxb.2019.04.010

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The antimicrobial activity and aflatoxin degrading activity of Trichoderma viride against Aspergillus flavus were determined by using plate confrontation culture, fermentation broth inhibition experiment, ELISA and thin layer chromatography. The results showed that with the increase of culture time Trichoderma viride increased its antagonistic effect against A. flavus and tended to expand gradually to surround A. flavus with an antagonistic band being 5.5 mm wide. Fermentation broths at different incubation time and concentrations all showed an inhibitory effect against A. flavus, inhibited the production of toxins and degraded aflatoxin B₁, and the degrading rate was upto 95% when the fermentation broth was 5%. Field experiment found that the fermentation broths reduced significantly aflatoxin contamination of peanut before harvest at a rate of 97%, and at the same time inhibited greatly the growth of A. flavus in the soil. The results showed that the fermentation broths of T. viride maybe contain antibacterial active substances which could inhibit the growth of A. flavus and degrade aflatoxin.

Guangdong Agribusiness Tropical Agriculture Research Institute Co.,Ltd.

1. Crops Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou, Guangdong 510640, China;

2. Guangdong Agribusiness Tropical Agriculture Research Institute Co., Ltd., Guangzhou, Guangdong 511365, China;

3. Guangdong Zhongshan Experimental Middle School, Zhongshan, Guangdong 528404, China

Received Date: 2019-07-28

Rev Recd Date: 2019-10-13

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Abstract: The antimicrobial activity and aflatoxin degrading activity of Trichoderma viride against Aspergillus flavus were determined by using plate confrontation culture, fermentation broth inhibition experiment, ELISA and thin layer chromatography. The results showed that with the increase of culture time Trichoderma viride increased its antagonistic effect against A. flavus and tended to expand gradually to surround A. flavus with an antagonistic band being 5.5 mm wide. Fermentation broths at different incubation time and concentrations all showed an inhibitory effect against A. flavus, inhibited the production of toxins and degraded aflatoxin B₁, and the degrading rate was upto 95% when the fermentation broth was 5%. Field experiment found that the fermentation broths reduced significantly aflatoxin contamination of peanut before harvest at a rate of 97%, and at the same time inhibited greatly the growth of A. flavus in the soil. The results showed that the fermentation broths of T. viride maybe contain antibacterial active substances which could inhibit the growth of A. flavus and degrade aflatoxin.

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Reference (19)

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Guangdong Agribusiness Tropical Agriculture Research Institute Co.,Ltd.

doi: 10.15886/j.cnki.rdswxb.2019.04.010

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