Abstract: In order to investigate the synergistic control effect of Bacillus amyloliquefaciens Y-S-Y12 strain fermentation and biomass pyrolysis solution on pepper anthracnose and its mechanism, the antibacterial effect of different concentrations of biomass pyrolysis liquid, fermentation liquid of antagonistic bacteria Y-S-Y12 strain and its mixture solution on pepper anthracnose were detected, the toxicity equation was calculated, and the optimum ratio of two solutions was obtained by mixing them according to EC50 value. The control effect of Y-S-Y12 strain on pepper anthracnose fruit was tested by in vivo test. The activities of superoxide dismutase (SOD), peroxidase (POD) and hydrogen peroxidase (CAT) in leaves were determined, and the effects of various agents on cell membrane permeability, physiological metabolism and hypha morphology of pepper anthracnose pathogen hypha were explored. The results showed that the mixture of Y-S-Y12 strain fermentation and biomass pyrolysis liquid at a ratio of 1∶9 had obvious synergistic effect;  the control effect of mixed preparation was significantly higher than that of single preparation, with the control effect reaching 79.62%, further indicating that mixed preparation had synergistic effect. The activities of protease, chitinase and β-1, 3-glucanase in the hyphae of pepper anthracnose  treated with mixed agent were significantly higher than those of the control and single agent treatments, resulting in the increasing of electroconductivity, protein and nucleic acid content in culture medium. In addition, the activities of SOD, POD and CAT in pepper leaves treated with the mixed agent were significantly higher than those of control and single agent treatments, which indicated that the disease resistance of pepper plants was enhanced. To sum up, the mixture of Y-S-Y12 strain fermentation liquid and biomass pyrolysis liquid had synergistic disease prevention effect on pepper anthracnose, probably because Y-S-Y12 strain had the effect of destroying the hypha of pepper anthracnose and inducing the disease resistance of pepper plants. The present research provided theoretical basis for pollution-free control of pepper anthracnose.

Key words: pepper anthracnose, fermentation concentrates of antagonistic bacteria, biomass pyrolysis solution, mixed match, control effect

摘要： 为探究解淀粉芽孢杆菌Y-S-Y12拮抗菌发酵液和生物质热解液混配对辣椒炭疽病的协同防病作用及其作用机理，对不同浓度生物质热解液、拮抗细菌Y-S-Y12菌株的发酵浓缩液及其混配溶液对辣椒炭疽病的抑菌作用进行检测，计算出毒力方程，根据EC50值将两种溶液进行混配，求得最佳配比。通过活体试验检测Y-S-Y12菌株对辣椒炭疽病果实的防治效果，测定叶片超氧化物歧化酶（superoxide dismutase，SOD)、过氧化物酶（peroxidase，POD）和过氧化氢酶（hydrogen peroxidase，CAT）活性，并探究各药剂对辣椒炭疽病病菌菌丝的细胞膜通透性、生理代谢和菌丝形态的影响。结果显示，Y-S-Y12菌株发酵浓缩液和生物质热解液以1∶9混配具有明显的协同增效作用;混配的防效显著高于单剂，防效达到79.62%，进一步说明混配具有增效作用。混剂处理的辣椒炭疽病菌菌丝中的几丁质酶活性、β-1,3-葡聚糖酶活性和蛋白酶活性显著高于对照和单剂处理，处理后菌体的保护屏障被打破，使培养液的电导率、外渗液中蛋白质和核酸含量上升。混剂处理的辣椒叶片中SOD、POD、CAT酶活性显著高于对照和单剂处理，说明辣椒植株抗病性增强。综上，Y-S-Y12菌株发酵液和生物质热解液混配对辣椒炭疽病有协同防病作用，可能是因为Y-S-Y12菌株具有破坏辣椒炭疽病菌菌丝和诱导辣椒植株抗病性作用。研究为辣椒炭疽病无公害防治提供理论依据。

关键词: 辣椒炭疽病, 拮抗菌发酵浓缩液, 生物质热解液, 混配, 防效