SERRATIA MARCESCENS BIOCONTROL STRAIN EFFICIENTLY INHIBITING AFLATOXINS PRODUCTION BY ASPERGILLUS FLAVUS AND APPLICATION THEREOF

Abstract

The present invention relates to the microbiological field, and particularly relates to a Serratia marcescens biocontrol strain efficiently inhibiting production of aflatoxins by Aspergillus flavus and an application thereof. The Serratia marcescens biocontrol strain 3J4SM was deposited at China Center for Type Culture Collection (CCTCC) on Jun. 13, 2017, and the accession number of the strain is CCTCC No. M2017328. The Serratia marcescens biocontrol strain 3J4SM can be used to inhibit production of aflatoxins by Aspergillus flavus and prevent grain crops from aflatoxin pollution.

Claims

1. An inhibitor for production of aflatoxins by Aspergillus flavus, comprise biologically pure culture of the Serratia marcescens 3J4SM deposited at China Center for Type Culture Collection (CCTCC) on Jun. 13, 2017 with an accession number CCTCC No. M2017328.

2. The inhibitor of claim 1, wherein the inhibitor is in the form of a liquid, a dust, a dry wettable powder, or a dry wettable granule.

3. The inhibitor of claim 1, wherein the inhibitor is in the form of a liquid and the Serratia marcescens biocontrol strain 3J4SM is present at a concentration of (1-9)10.sup.7 CFU/mL.

4. The inhibitor of claim 3, wherein the inhibitor is a fermentation liquid of the Serratia marcescens biocontrol strain 3J4SM, and a preparation method of the fermentation liquid includes activating the Serratia marcescens 3J4SM in an LB plate, performing culturing in an incubator at 37 C. for 24 hours, picking a single colony of Serratia marcescens with a teasing needle, transferring the single colony to a liquid medium for shaking culture for 12-24 hours, sucking 1-3% of a culture solution, and transferring the culture solution to a fresh liquid medium for shaking culture for 12-24 h, so as to obtain an antagonistic Serratia marcescens 3J4SM fermentation liquid.

5. A method for inhibiting production of aflatoxins by Aspergillus flavus, comprising: coating surfaces of a biological sample with the inhibitor of claim 1 or mixing the inhibitor of claim 1 with a biological sample to inhibit production of aflatoxins by Aspergillus flavus.

6. A method for preparing the inhibitor of claim 1, comprising: activating the Serratia marcescens 3J4SM in an LB plate, performing culturing in an incubator at 37 C. for 24 hours, picking a single colony of Serratia marcescens with a teasing needle, transferring the single colony to a liquid medium for shaking culture for 12-24 hours, sucking 1-3% of a culture solution, and transferring the culture solution to a fresh liquid medium for shaking culture for 12-24 h, so as to obtain an antagonistic Serratia marcescens 3J4SM fermentation liquid.

Description

DETAILED DESCRIPTION

[0015] The method comprises the following steps: performing gradient dilution on soil collected from a peanut field in Huangpi of Hubei Province, taking 100 L of the diluted soil to an LB solid medium, performing plate coating for culture, picking growing bacteria with an inoculating loop, transferring the picked bacteria to a fresh LB solid medium for plate streaking, picking a single colony after transferring for several times, performing co-culture tests on the picked single colony and Aspergillus flavus in a medium to measure toxin productivity, namely performing co-culture antibacterial tests by in vitro inoculation of peanuts with the Aspergillus flavus; and finally screening a strain 3J4SM capable of remarkably inhibiting the production of aflatoxins by Aspergillus flavus. The strain was deposited at China Center for Type Culture Collection (CCTCC) with an accession number of CCTCC No. M2017328.

Embodiment 1

[0016] 1) activating the Serratia marcescens 3J4SM in an LB plate, performing culturing in an incubator at 37 C. for 24 h, picking a single colony of Serratia marcescens with a teasing needle, transferring the single colony to a conical flask with 15 mL of LB liquid medium, and performing shaking culture at 28 C. and at 200r.Math.min.sup.1 for 12h; sucking and transferring 1% of culture solution to a conical flask with 15 mL of LB liquid medium, and performing shaking culture at 28 C. and 200r.Math.min.sup.1 for 12h to obtain the antagonistic strain fermentation liquid;
2) culturing the Serratia marcescens fermentation liquid (final concentration is 110.sup.7 CFU/mL) and thriving Aspergillus flavus suspension after 7 days of culture (final spore concentration is 5.010.sup.5 spores mL.sup.1) together in a Sabourand liquid medium at 28 C. and at 200 rpm for 5 days, wherein each treatment is repeated for 3 times; and
3) measuring the content of aflatoxin B1 in the culture solution (Table 2).

TABLE-US-00002 TABLE 2 Control effect of biocontrol bacteria on Aspergillus flavus A. flavus + CCTCC Treatment A. flavus No. M 2017328 Content of AFB1 (ng/ml) 217.90 2.19 13.78 1.11

[0017] As can be seen from the test result, the Serratia marcescens strain CCTCC No. M2017328 has an aflatoxin inhibiting rate of 93.7%, showing that the strain has the capacity of inhibiting aflatoxin production.

Embodiment 2

[0018] 1) grinding Zhonghua No. 6 peanut kernels taken from a peanut field of Hubei Province into powder, weighing and placing 1 g of the peanut powder to a culture dish, and at the same time adding 1 mL of Aspergillus flavus spore suspension (510.sup.5/mL) and 1 mL of CCTCC M2017328 bacterial liquid (110.sup.7 CFU/mL), wherein a Sabourand medium is used for replacing the CCTCC M2017328 fermentation liquid as a control;
2) culturing the inoculated peanut powder in an incubator at 28 C. for 9 days, then adding 15 mL of 70% aqueous methanol, and placing the mixture into a shaker for 30 min after being mixed in a vortex manner; taking 3 mL of supernatant, adding 8 mL of ultrapure water and performing vortex centrifugation;
3) taking 8 mL of supernatant, and measuring the content of aflatoxin B1 (Table 3) by an immunoaffinity column-HPLC method. The experiment is repeated for 3 times.

TABLE-US-00003 TABLE 3 Control effect of biocontrol bacteria on Aspergillus flavus A. flavus + CCTCC Treatment A. flavus No. M 2017328 Content of AFB1 (ng/ml) 687.49 44.61 98.95 8.78
As can be seen from the test result, the strain CCTCC M2017328 on the Zhonghua No. 6 peanuts has an aflatoxin inhibiting rate of approximately 85.6%, showing that the strain has a good effect of controlling aflatoxins during the storage of peanuts.

Embodiment 3

[0019] 1) taking 10 Luhua No. 8 peanut kernels from a peanut field of Anhui Province, coating the surfaces of the peanut kernels with the Serratia marcescens 3J4SM fermentation liquid, and at the same time adding 1 mL of Aspergillus flavus spore suspension (510.sup.5/mL). A Sabourand medium is used for replacing the CCTCC M2017328 fermentation liquid as a control;
2) culturing the inoculated peanut kernels in an incubator at 28 C. for 9 days, then grinding the peanut kernels into peanut powder, adding 15 mL of 70% aqueous methanol, and placing the mixture into a shaker for 30 min after being mixed in a vortex manner; and taking 3 mL of supernatant, adding 8 mL of ultrapure water and performing vortex centrifugation;
3) taking 8 mL of supernatant, and measuring the content of aflatoxin B1 (Table 4) by an immunoaffinity column-HPLC method. The experiment is repeated for three times.

TABLE-US-00004 TABLE 4 Control effect of biocontrol bacteria on peanut Aspergillus flavus A. flavus + CCTCC Treatment A. flavus No. M 2017328 Content of AFB1 (ng/ml) 466.53 59.47 77.17 9.42
As can be seen from the test result, the strain CCTCC M2017328 on the Luhua No. 8 peanuts has an aflatoxin inhibiting rate of approximately 83.5%, showing that the strain has an extremely good biocontrol effect on peanuts of different kind sources.