| 链霉菌9911发酵条件的研究 |
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| 引用本文： | 刘灵芝,胡江春,陈锡时.链霉菌9911发酵条件的研究[J].安徽农业科学,2006,34(24):6405-6407. |
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| 作者姓名： | 刘灵芝 胡江春 陈锡时 |
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| 作者单位： | 沈阳农业大学土地与环境学院,辽宁沈阳,110161;中国科学院沈阳应用生态研究所,辽宁沈阳,110016 |
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| 基金项目： | 沈阳农业大学青年基金项目（200409）. |
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| 摘 要： | 对链霉菌9911的发酵条件进行了研究。通过发酵条件的优化,最后确定较适培养条件为:2%接种量,20%装液量,培养144h;培养基较优组合为:A1B2C3D1,即葡萄糖为1.5%,豆饼粉为3.0%,碳酸钙为0.6%,pH值为6.0。在该条件下,链霉菌对病原菌抑菌圈直径可达32 mm,较优化前提高了23%。
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| 关 键 词： | 链霉菌 拮抗 培养基 发酵条件 |
| 文章编号： | 0517-6611（2006）24-6405-03 |
| 收稿时间： | 09 29 2006 12:00AM |
| 修稿时间： | 2006-09-29 |
Study on the Fermentation Condition of Antibiotic-producing Streptomyces |
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| LIU Ling-zhi,et al.Study on the Fermentation Condition of Antibiotic-producing Streptomyces[J].Journal of Anhui Agricultural Sciences,2006,34(24):6405-6407. |
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| Authors: | LIU Ling-zhi |
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| Institution: | Shenyang Agricultural University, Sbenyang, Liaoning 110161 |
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| Abstract: | In this paper the fermentation condition of an antibiotic-producing Streptomyceds 9911,which had stable inhibitive effect on Bacillus,was studied.To improve the fermentation condition,the fermentation medium and technology were studied,the result showed that A1B2C3D1 was the best combination.1 streptomyces,when inoculumed in the optimum fermentation broth,Glucose 1.5 %,bean cake 3.0 %,CaCO3 0.6 % and pH 6.0,the inhibitive diameter to pathogenic bacteria would get to 32 mm,which was 23 % higher than the original condition. |
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| Keywords: | Streptomyceds Antigonism Fermentation condition |
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