摘要
[目的]优化苏云金杆菌(Bt)工程菌株WG-001的发酵条件。[方法]以产芽胞量为测定指标,通过单因素与正交试验对Bt WG-001菌株发酵液的初始pH、培养温度、装液量及Mg2+添加量4个因素进行了优化。[结果]4个因素对发酵菌数影响大小次序为初始pH>温度>装液量>Mg2+浓度;Bt WG-001菌株最佳发酵条件为温度35℃、装液量50 ml、初始pH 7和MgSO4添加量0.5%,在该条件下Bt发酵液中产芽胞量达51.40×107个/ml。[结论]为Bt WG-001的中试和工业发酵生产提供了理论依据。
[Objective] To optimize the fermentation conditions of Bacillus thuringiensis（Bt） WG-001.[Method] With sporulation as the indicator of determination,the four factors of initial pH,temperature,fluid amount and Mg2＋ dose of Bt WG-001 were optimized by single factor and orthogonal experiments.[Result] The influential degree of the four factors decreased in the order of initial pH temperature fluid amount Mg2＋.Under the best fermentation conditions of 35 ℃ of temperature,50 ml of fluid amount,7 of pH value and 0.5% dose of MgSO4,the spore production could reach up to 51.40×107 spores/ml.[Conclusion] The study provided theoretical basis for the pilot test and industrialized production of Bt WG-001.
出处
《安徽农业科学》
CAS
2012年第23期11640-11642,共3页
Journal of Anhui Agricultural Sciences
基金
天津市科委科学技术普及项目(11KPXM01SY009)
关键词
BT
发酵条件
影响因素
优化
Bacillus thuringiensis
Fermentation conditions
Influence factors
Optimization
