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Table 6 Diameter of inhibition zone of the culture supernatant and crude lipopeptides (10 mg/mL) produced by FJAT-46737 against Ralstonia solanacearum FJAT-91 and the content of lipopeptide under different culture temperature

From: Biocontrol of tomato bacterial wilt by the new strain Bacillus velezensis FJAT-46737 and its lipopeptides

 

Temperature

20 °C

25 °C

30 °C

35 °C

40 °C

Diameter of inhibition zone (mm)

supernatant

12.36 ± 0.46b

14.47 ± 1.06a

12.06 ± 0.26b

–

–

Lipopeptides

14.34 ± 0.90b

17.16 ± 0.46a

15.53 ± 1.83ab

11.00 ± 0.49c

–

Yield of lipopeptide in the supernatant (mg/L)

iturin

0.65 ± 0.03b

0.78 ± 0.07a

0.86 ± 0.10a

0.61 ± 0.07b

0.45 ± 0.01c

fengycin

55.11 ± 4.74a

56.47 ± 6.59a

23.62 ± 6.34b

9.55 ± 0.27c

1.88 ± 0.28c

surfactin

0.59 ± 0.06b

0.83 ± 0.19b

0.78 ± 0.13b

1.22 ± 0.21a

1.47 ± 0.15a

Total lipopeptides

56.30 ± 4.76a

57.94 ± 4.76a

25.41 ± 6.37b

11.39 ± 0.53c

3.72 ± 0.36c

  1. Note: Values were expressed as mean ± standard deviation (n = 3)
  2. The difference letter in the same row indicated that the difference between the grades is significantly through Duncan test (p < 0.05). The effects of temperature on the antibacterial activities and contents of lipopeptides were carried out using the culture media C