【摘要】 为提高生防用淡紫拟青霉菌株发酵产品中的孢子产量,降低产品中影响孢子形成的菌体丝化现象。采用控制发酵微生物的生理活动、调整生物的生活环境等方法来改变微生物的生长状态,控制发酵菌体的丝化率。通过调整发酵温度、控制培养原料成分和调整通气量等方法,效果明显,淡紫拟青霉的丝化比降到0.7以下。说明当采用淀粉代替容易利用的葡萄糖为碳源时,浓度为2%。同时控制阶段不同发酵的培养温度,前期(2 d)为28℃,后期为26℃,发酵时间6 d,淡紫拟青霉发酵液的丝化率为0.59,孢子数为1.6×109cfu/m L。更多还原

【Abstract】 To improve the spore production of bio-control fermented products of the paecilomyces lilacinus strain and reduce the bacteria silk phenomenon which influences the formation of spores,methods of controlling the physiological activities of the fermentation microorganism and adjusting the living environment of creatures to change the state of the growth of microorganisms and control the silken rate of fermentation bacteria. By adjusting the fermentation temperature control and controlling the composition of the culture raw material,the effect is obvious and the silken ratio of paecilomyces lilacinus reduces to below 0. 7. It shows that when using starch as carbon source instead of the glucose,the concentration is 2%. At the same time,to control the cultivation temperature of different fermentation stage,28 ℃ for the prophase(2 d) and 26 ℃ for the anaphase(6 d). The silken rate of paecilomyces lilacinus is 0. 59,and the number of spore is 1. 6 × 109 cfu/m L.更多还原