种子液传代次数对纳豆芽孢杆菌固体发酵的影响  

The Influence of the Inoculm Passage Times on the Bacillus Natto Solid-state Fermentation

作　　者：陈强[1,2] 王加启[1] 邓露芳[1] 姜艳美[1,2] 卜登攀[1] 魏宏阳[1] 周凌云[1] 刘光磊[1] 王金枝[1] 刘卉[1] 

机构地区：[1]中国农业科学院北京畜牧兽医研究所,动物营养学国家重点实验室,北京100094 [2]新疆农业大学动物科学学院

出　　处：《中国奶牛》2008年第3期10-12,共3页China Dairy Cattle

基　　金：国际科技合作重点项目"奶牛安全饲用微生物及其人工瘤胃评价技术研究"(2004DFA06700)

摘　　要：通过采用连续传代的纳豆芽孢杆菌种子液接种豆粕进行固体发酵,测定发酵产物中的细菌总数及活菌数,发现种子液传代次数对纳豆芽孢杆菌固体发酵的产量有很大的影响,同时菌种在多次连续传代后、会产生菌种退化现象。本试验研究表明,Na和N1型纳豆芽孢杆菌菌株自斜面培养基接种后进行4次传代,是比较合适的。Bacillus natto passaged in a row, then were carried in solid-state fermentation of soybean residue, Measuring the number of total bacteria, it was showed that the number of spead generation of bacillus natto had strong influence on yield of bacillus natto solid-state fermentation.To two bacillus natto lines （Na and N1） which were used in the experiment, it was necessary to change the liquid inoculated substrate after bacillus natto has four passage times from the inclined plane substrate.

关 键 词：纳豆芽孢杆菌 细菌总数 传代次数 退化 固体发酵 

分 类 号：S8-1[农业科学—畜牧兽医]