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采用传统的平板计数法和变性梯度凝胶电泳技术,对转chi+rip(几丁质酶和核糖体失活蛋白)双价抗真菌基因大豆转基因G0431以及其亲本非转基因大豆黑农35种植后的根部土壤可培养细菌(含芽胞杆菌、产荧光假单胞菌)、真菌、放线菌进行平板计数及细菌和真菌的群落结构分析.结果表明,二者根部土壤可培养细菌(含芽胞杆菌和产荧光假单胞)、真菌和放线菌的数量并无显著差异;此外,变性梯度凝胶电泳图谱的聚类分析结果显示,时间变化是造成根部土壤细菌和真菌群落结构变化的主要因素,而同一时间内转基因G0431和黑农35根部土壤的细菌和真菌群落结构之间并无显著不同.在大豆的整个生长期内,根部土壤细菌群落多样性指数为5.32～5.37,群落分布均匀度指数为0.91~0.95;根部土壤真菌群落多样性指数为4.78～4.91,群落分布均匀度指数为0.81～0.89.以上结果说明,几丁质酶和核糖体失活蛋白双价基因的导入并没有对大豆根际可培养细菌(含芽胞杆菌和产荧光假单胞)、真菌和放线菌的数量以及细菌和真菌的群落结构产生显著影响.图4表2参22
The traditional method of plate counting and denaturing gradient gel electrophoresis (PAGE) was used to detect the bivalent antifungal gene G0431 transgenic chi + rip (chitinase and ribosome inactivating protein) and its non-transgenic soybean Heinong 35 after planting (Including Bacillus, Pseudomonas fluorescens), fungi, and actinomycetes were assayed for plate count and community structures of bacteria and fungi.The results showed that the two cultivated soils (including Bacillus And producing fluorescent pseudocysts), there was no significant difference in the number of fungi and actinomycetes. In addition, the results of cluster analysis of denaturing gradient gel electrophoresis showed that the change of time was the main factor that caused the changes of bacterial and fungal community structure in the root soil , While there was no significant difference in bacterial and fungal community structure between transgenic G0431 and Heinong 35 at the same time.The diversity index of bacterial community in the root soil was 5.32-5.37 during the whole growing period of soybean and the uniformity of community distribution The index was 0.91 ~ 0.95; the diversity index of soil fungal community was 4.78 ~ 4.91, and the evenness index of community distribution was 0.81 ~ 0.89.The above results showed that the chitinase Introduction of the ribosome inactivating protein bivalent gene did not have a significant effect on the number of rhizosphere culturable bacteria (including Bacillus and fluorescent pseudomonads), fungi and actinomycetes, and the community structure of bacteria and fungi. 4 Table 2 Reference 22