الفهرس 
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Abstract
Some of fungicideshave been successfully used for controlling some plant disease but due to their harmful effect in environmental
pollution, their toxic effect on human body and carcinogenic diseases, it
became dangerous-on man health-for using. In the last periods more
efforts have been made for producing new substances instead of these
chemical substances (pesticides) via using some micro-organisms which
have the ability to produce some antibiotic for controlling some plant
diseases. It was found that, the biological control, is the best mean that
replace the chemical control, but it was needed more investigation. The
present work deals with isolation of some microorganisms from Egyptian
soil and study its potentiality for producing some antibiotics which affect
on the growth of some fungi that causes some disease to faba bean plants.
The examination of the ability of these microorganisms on growth in the
presence of certain concentrations from the fungicide (koside 101) which
used for controlling some foliar fungal disease of some agricultural plants
as faba bean which used by 0.20 %.was also studed.
In this research some microorganisms were isolated from three
regions of Egyptian soil and purified, and also from faba bean plant
which cultivated in different regions of Egypt.
The causal agent of chocolate spot disease was also identified as it
IS a type offungi. The study also extended to make the pathogencity test
for the isolated fungi on three faba bean cultivars Giza 40, G.3 and G.
716. The produced antibiotic was also extracted, purified and identified.
also tested for recognized their effect on controlling chocolate spot
disease.
The following results can be obtained:
(1) One hundred and fifty six colonies of microorganisms were
isolated from some Egyptian soil .The identified as 94 bacterial
isolates, 35 actinomycete isolates, 22 fungal isolates and only 5
isolates of yeast.
(2) It was found that in the presence of the fungicide the
microorganisms was reduced of which only 8 fungal isolates and 6
actinomycete isolates were succeeded to grow.
(3) The results revealed the some isolates of actinomycetes have the
ability for growing in the presence of some concentrations of the
applied fungicide while the isolate TlI8 of actinomycete could grow
with all the used concentrations during incubation period 3-5 days at
30°C.
(4) The causal agent of chocolate spot disease have been isolated from
infected faba bean leaves and it was identified as two species of fungi
related to the genus Botrytis, namely Bfabae and B.cinerea.
(5) It was found that Botrytisfabae was the more pathogenic (virulent)
fungus than B.cinerea on the three tested cultivars (Giza 40, G.3 and
G.716) it was also observed that GAO was the highly sensitive for the
disease infection.
(6) It was found that some isolated microorganisms from soil have the
ability to produce substances that have anti-microbial activity against
some tested microorganisms (Gram positive and negative bacteria,
fungi and yeast) but the isolate TlI8 of actinomycete was shown a
wide anti-microbial effect against all the tested isolates.
(7) The isolate T118 of actinomycete also was the best one for reduction
the mycelium growth of Bjabae which consider the most destructive
agent on faba bean plants.
(8) Taxonimical (Biological & physiological) characters shown that,
the isolate TllS of actinomycete related to the genus Streptomyces
which called S.violaceus TlIS.
(9) The antibiotic was extracted from the culture filtrate of S. violaceus
Tns after 6 days incubation, 30oe, pH 7.0 on starch nitrate medium. It
was also found that, n. Butanol (immasbile water solvent) was the
most effective one to extract the most part from the culture broth, it
was also obvious from the bio-autograph that, the antibiotic is one
compound and the highest Rfvalue appeared with ethyl acetate and
~el (3% in water).
00) It was found that the extracted antibiotic from S. violacues TI18 had
a clear effect for controlling chocolate spot disease by concentration
85 and 90 mg/ 100 ml, it reduced both mycelium growth and disease
severity (on detached leaves) and 100 mg II 00 ml on plants in pots
(under greenhouse conditions).
(11) The physicochemical properties of the antibiotic showed that, it
was yellow colour, without characteristic odour, its melting poin
- 198°e, suluble in chloroform, butanol and dimethyl sulfoxide,
while sparingly soluble in water and insoluble in aceton, cyclohexan,
petroleum ether and carbon tetra-chloride. All of non reducing sugar
(glucose), free NH2 !,’TOUpand aromatic amines were present, while
tyrosine, diketones or enolic group, free aldhyd, nitro !,’TOUpand
amino acids containing sulphere were not present. The element and
spectroscopic analysis (LR., U.V. NMR and Mass spectrum)
represented that, the compound may related to formula e32H3s N207
with molecular weight 562 gm, which is related to microlide
..n 136 ’90
compounds espically Antheracycline, so it identify as Antheracycline
T1I8.
According to both chemical and physical analysis it was classified
as Anthracyclines compound.
OH 0 OH
Anthracyclin T118 •
e€> 137 ’90
ATCC
CFU
c.v.
DPA
EY
FBLA
f.sp.
HNMR
t.e
IR
ISP
1.Z.
MBA
MBC
MIC
M.P
NCIB
NCTC
PDA
RF
RH
SBM
SSR
TEM
TSA.
YD
Y.M.
ABBREVIATIONS
American Type Culture Collection
Cell Forming Uint
Cultivated Variety
Diaminopimalic Acid
Egg Yolk
Faba Bean Leaf Agar
Special Form
Proton Nucleus Magnetic Resonance
That is
Infera Red
International Streptomycetes Project
Inhibition Zone
Modified Bennet Agar
Minimum Bacetericedial Concentration
Minimum Inhibitory Concentration
Melting Point
The National Collection ofIndustrial and Marine Bacteria
National Collection of Type Culture
Potato Dextrose Agar
Rate of Flow
Relative Humidity
Soy Bean Meal
Stuart, Van Stratumand Rustigian
Transmission Electron Microscope
Tryptic Soy Agar U.V. Ultra Violate
Yeast Extract Dextrose
Yeast Extract-Malt extract.