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51.
对农用抗生素产生菌A2C菌株发酵液进行抗菌活性室内测定,结果表明:该菌株发酵液对供试的18种植物病原真菌、3种病原细菌均有一定的抑制活性,其中对小麦赤霉病菌、番茄早疫病菌、葡萄白腐病菌、桃腐烂病菌和柳腐烂病菌的抑制率达到100%,对玉米小斑病菌、苹果轮纹病菌、小麦根腐病菌、苹果褐腐病菌和烟草赤星病菌的抑制率均达到90%以上,抑制率达到80%以上的病原菌占供试病原菌总数的77.8%.A2C菌株发酵液稳定性试验表明,该发酵液对光和热稳定,在灯光和日光处理24 h或在60℃和80℃水浴里处理60 min,其抑菌活性几乎不变,但对酸碱稳定性差.菌株传代试验结果表明, 该菌株连续传代10次(2 d/代),其发酵液的活性没有明显下降. 相似文献
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菜籽饼发酵菌株筛选研究 总被引:2,自引:0,他引:2
本研究对利用菜籽饼的菌株筛选,发酵后产品质量变化及影响发酵的主要因素进行了分析,结果表明:y_1、y_2、y_5是发酵利用菜籽饼优良的3个非互为拮抗的菌株,且三菌株混合发酵比单一菌株发酵效果好,其混合发酵可提高蛋白质含量12%左右,硫代葡萄糖苷降低了15.16~18.90μmol/g,降解率达60%~80%,发酵后产品含有17种氨基酸,氨基酸总量为45.54%,优于山东滕县以豆饼为主生产的活性高蛋白饲料。且发现供氧及原料加水量是影响菜籽饼发酵的主要因素,原料加水70%有利于菜籽饼发酵顺利进行。 相似文献
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[目的]寻求干酪乳杆菌6028发酵产酸的最佳条件。[方法]以干酪乳杆菌6028为试验菌种,经斜面培养基、筛选培养基、种子培养基、发酵培养基培养后进行液体发酵,研究碳源、氮源、硫酸镁、磷酸氢二钾、乙酸钠、发酵温度和发酵时间对干酪乳杆菌6028 L-乳酸产量的影响。[结果]当培养基中葡萄糖、氮源、无水乙酸钠、MgSO4.7H2O含量分别为14%、3.75%、0.5%、0.02%,发酵温度为34℃、发酵时间为96 h时,L-乳酸产量最高。在此条件下,L-乳酸的产量达到97.03 g/L。[结论]干酪乳杆菌6028的最佳培养基组成为:葡萄糖、蛋白胨、牛肉膏、酵母膏、无水乙酸钠、MgSO4.7H2O、MnSO4.7H2O、碳酸钙分别为140、15、15、7.5、5、0.2、0.05、100 g/L、吐温-80 1 ml、pH值6.8。最佳发酵时间和温度分别为96 h、34℃。 相似文献
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Under anoxic conditions, microbial activities interact closely with geochemical reactions and consequently affect soils, underlying aquifers, and the atmosphere. Recent studies have noted the relationships between microbial biodiversity and environmental conditions, but the dynamics of numerous coexisting microbial groups in connection with soil biogeochemical processes has never been investigated. In this work, we investigated the dynamics of anaerobic microbial populations using a new method combining PCR-SSCP and epifluorescent direct counts, and analysed these results in the light of biogeochemical changes. Batch incubations were performed over an 8-day period on a calcic cambisol (WRB) incubated anaerobically, either without amendment (treatment C) or after adding glucose (treatment +G). In treatment +G, the predominant microbial processes included (i) NO3− and NO2− reduction during the first 12 and 24 h of incubation respectively, (ii) fermentations during the first 6 days with non-symbiotic N2 fixation between days 1 and 6, enabling bacterial growth during this period, and probably (iii) reduction of FeIII by H2 oxidation throughout the incubation period. In treatment C, microbiological and geochemical measurements revealed no prominent microbial activities, and the PCR-SSCP method led to complex bacterial density profiles without prominent peaks. In treatment +G, 78 microbial groups were distinguished; these were divided into seven sets (A to G) according to their dynamics. Bacteria belonging to sets A, E and F grew during the period of intense fermentation and were probably able to fix N2, as is the case with Clostridium butyricum (set A). Bacteria belonging to sets B, D, and G were probably able to reduce FeIII to FeII with concomitant oxidation of H2 into H3O+, but unable to fix N2. Two microbial groups in these sets were closely related to Clostridium favosporum (set B) and the genus Bacillus (set B). Bacteria belonging to class C were probably only able to reduce N oxide(s). Lastly, we obtained two similar estimates of the gross increase in microbial biomass by taking into account either (i) the sum of gross increases for the 78 microbial groups, or (ii) the energy yield of catabolic reactions minus the energy requirement for N2 fixation. 相似文献