發(fā)布時間：2018-07-04 15:33

  本文選題：枯草芽孢桿菌 + 抑菌物質(zhì)�。� 參考：《河南農(nóng)業(yè)科學(xué)》2017年02期

【摘要】：為了提高枯草芽孢桿菌J-4菌株發(fā)酵液中抑菌物質(zhì)的含量,采用單因素試驗和正交試驗相結(jié)合的方法,對基礎(chǔ)發(fā)酵培養(yǎng)基的組成(碳源、氮源、無機鹽含量)和發(fā)酵條件(發(fā)酵時間、裝液量、發(fā)酵溫度、接種量)進行優(yōu)化。優(yōu)化后的培養(yǎng)基組成為葡萄糖1.00%、黃豆餅粉1.00%、MgSO_40.15%、Na_2HPO_40.10%、NaH_2PO_40.10%;發(fā)酵條件為發(fā)酵時間36 h、裝液量100 mL(250 mL)、發(fā)酵溫度37℃、搖瓶接種量5%。在此條件下,枯草芽孢桿菌J-4菌株抑菌圈面積提高50.25%。
[Abstract]:In order to increase the content of antimicrobial substances in fermentation broth of Bacillus subtilis J-4, the composition of basic fermentation medium (carbon source, nitrogen source, carbon source, nitrogen source) was studied by combining single factor test and orthogonal experiment. The content of inorganic salt and fermentation conditions (fermentation time, liquid loading, fermentation temperature, inoculation amount) were optimized. The optimized medium was composed of glucose 1.00, soybean cake powder 1.00 and MgSO40.15 + Na2HPO40.10 + Na2HPO40.100.The fermentation conditions were fermentation time 36 h, liquid loading 100 mL (250 mL), fermentation temperature 37 鈩，

本文編號：2096526