南昌链霉菌发酵条件的研究  

A Study on Conditions for Fermentation of Streptomyces nanchangensis

作　　者：付学琴[1] 魏赛金[1] 黄文新 涂国全[1] 

机构地区：[1]江西农业大学生物科学与工程学院 [2]江西省经济作物局,江西南昌330027

出　　处：《江西农业大学学报》2007年第3期457-460,共4页Acta Agriculturae Universitatis Jiangxiensis

基　　金：江西省科技攻关项目(国科发计字[130]号)

摘　　要：通过单因子及正交实验对南昌链霉菌“116-5.8-64”菌株的发酵条件进行研究。结果表明,比较理想的发酵条件为起始pH8.0,培养温度30℃,装液量30 mL/250 mL锥形瓶,培养时间为8 d。在此条件下,南昌链霉菌“116-5.8-64”的产素单位比原始发酵条件下提高了25.32%。The cultivation conditions of Streptomyces nanchangensis 116 -5.8 -64 were investigated through single - factor and orthogonal tests. The tests showed the opimum fermentation conditions were ： temperature 30 ℃ ,30 inventory mL/250 mL flask ,fermentation time 8 days and pHS. 0. Under these conditions the productivity of the strain was 25.32% higher than that under the traditional ones.

关 键 词：南昌链霉菌 培养条件优化 摇瓶发酵 

分 类 号：Q93-335[生物学—微生物学]