本文選題：解淀粉芽孢桿菌 + 生物學(xué)特性��； 參考：《中國農(nóng)業(yè)大學(xué)學(xué)報》2016年09期

【摘要】：以優(yōu)良植物生防菌解淀粉芽孢桿菌L-S60為研究對象,通過單因素試驗研究酸堿、鹽濃度、溫度對該菌株生長的影響;檢測解淀粉芽孢桿菌L-S60的產(chǎn)酶和抑菌特性;并研究優(yōu)化解淀粉芽孢桿菌L-S60的固態(tài)發(fā)酵工藝。結(jié)果表明:解淀粉芽孢桿菌L-S60具有較寬的酸堿耐受性,鹽的質(zhì)量分?jǐn)?shù)10%時菌落數(shù)會顯著下降,80℃以下菌落數(shù)無明顯變化。解淀粉芽孢桿菌L-S60能產(chǎn)生蛋白酶、纖維素酶和淀粉酶,且對多種病原真菌有抑制作用。L-S60的最佳固體發(fā)酵條件為:溫度35℃、接種量30%、料水質(zhì)量比1∶0.45、裝瓶量40%和發(fā)酵時間42h;最佳固體培養(yǎng)基組成為,m(花生餅粉)∶m(麥麩)∶m(棉粕)=53∶35∶12,外源物質(zhì)蛋白胨、葡萄糖和MgSO4·7H2O添加量分別為3.00、2.00和0.20g/kg,此時,解淀粉芽孢桿菌L-S60菌落數(shù)達到2.42×1010 CFU/g。解淀粉芽孢桿菌L-S60具有很好的開發(fā)利用價值。
[Abstract]:The effects of acid-base, salt concentration and temperature on the growth of Bacillus amylolyticus L-S60 were studied by single factor experiment, and the enzyme production and bacteriostatic characteristics of L-S60 were detected. The solid-state fermentation process of Bacillus amylolyticus L-S 60 was studied. The results showed that Bacillus amylolyticus L-S60 had wide acid-base tolerance, and the colony number of Bacillus amylolyticus decreased significantly under 80 鈩，

本文編號：2045020