离心浓缩对苏云金芽胞杆菌芽胞保留率的影响  

Effect of Centrifugation on the Retention Percentage of Bacillus thuringiensis Spores

作　　者：周学永[1] 董瑞华[1] 杨志生[1] 吴新世[1] 

机构地区：[1]天津理工大学生物与化工学院

出　　处：《湖北农业科学》2006年第2期191-193,共3页Hubei Agricultural Sciences

基　　金：天津市自然科学基金资助项目(05YFJMJC05100)

摘　　要：用正交试验法研究了苏云金芽胞杆菌发酵液浓缩过程中悬浮液固含量、离心转速和离心时间对苏云金芽胞杆菌芽胞保留率的影响。经方差分析,悬浮液固含量、离心转速和离心时间对芽胞保留率均有显著影响。随着离心转速和离心时间的增加,芽胞保留率呈下降趋势,而悬浮液固含量提高,则芽胞保留率升高。根据正交试验结果确定的使芽胞保留率保持较高水平的浓缩工艺条件是:离心转速3000r.min-1,离心时间5min,悬浮液固含量90g.L-1。The effects of soild content of fermentation liquor, centrfugation velocity and time during the centrfugation of Bacillus thuringiensis fermentation liquor were studied by orthogonal experiment. The results of variance analysis indicated that the solid content of fermentation liquor, centrfugation velocity and time had significant influence on the spores. With the increase of centrifugation velocity and time, the retention percentage of Bt spores decreased, however, the retention percentage of Bt spores increased with the increase of solid content. The optimum centrifugation conditions determined by orthogonal experiment were centrifugation velocity 3000 r·min^-1, centrifugation time 5 min, solid content of fermentation liquor 90 g·L^-1.

关 键 词：苏云金芽胞杆菌 芽胞 离心 浓缩 

分 类 号：TQ920.64[轻工技术与工程—发酵工程]