A群链球菌制剂的制备工艺  

The preparation techniques of Group A streptococcus

作　　者：郎维[1] 张峰[1] 白春喜[1] 邱芳萍[1] 

机构地区：[1]长春工业大学化学与生命科学学院,吉林长春130012

出　　处：《长春工业大学学报》2008年第6期647-652,共6页Journal of Changchun University of Technology

基　　金：吉林省科技计划发展基金资助项目(20070930-1)

摘　　要：采用改良后的无血培养基,将筛选选育后得到的A群链球菌进行制剂的制备研究,以发酵后菌悬液的OD值为指标,通过正交试验分析对其进行条件优化。得到的制备工艺为:在37℃、摇床转速140 r/min下,装瓶量150 mL、pH值7.5、酵母粉用量0.5%、胰蛋白胨用量1.5%、牛肉膏用量0.4%、葡萄糖用量0.5%。实验表明,菌体在改良后的培养基上生长良好,形态特征符合A群链球菌的形态特征。With the improved bloodless culture medium, the cultivated Group A streptococcus is prepared. The fermentation conditions are to be optimized through the orthogonal experiment by using OD660 value of fermented bouillon as the index. The optimized conditions are： temperature 37 ℃, the rotate speed of the vibrator 150r/min, the solution volume 150ml, pH value 7. 5, the dosage of yeast 0.5%, the dosage of tryptone 1.5%, the dosage of beef extract 0.4% , the dosage of glucose 0. 5%. The results show that the bacterial grow well in the improved medium and the morphological characteristics are consisted with that of Group A streptococcus.

关 键 词：A群链球菌 无血培养基 制备工艺 

分 类 号：TS215[轻工技术与工程—粮食、油脂及植物蛋白工程] X524[轻工技术与工程—食品科学与工程]