苏云金芽孢杆菌在固态和液态基质中的生长差别研究  

Differences in growth and metabolism of Bacillus thuringiensis grown in the solid-state and in the fluid-state fermentation

作　　者：夏丽娟[1] 汪红[1] 李正辉[1] 周芳芳[1] 赵晓清[1] 葛绍荣[1] 

机构地区：[1]四川大学生命科学学院生态资源与生态环境教育部重点实验室,成都610064

出　　处：《四川大学学报（自然科学版）》2009年第5期1483-1487,共5页Journal of Sichuan University(Natural Science Edition)

基　　金：四川省应用基础研究项目(06JY0571)

摘　　要：在同等条件下,采用同一培养基的固态和液态两种环境,对苏云金芽孢杆菌中国标准品(BtCS_(3ab-1991))的发酵质量进行了比较研究.结果表明:固态发酵培养的Bt芽孢平均长度0.028 mm,液态发酵平均为0.017 mm,含菌量在28 h分别为0.88×10^(10)个/L和0.54×10^(10)个/L.发酵过程中菌体浓度在生长曲线上表现为固态发酵高于液态,缩短发酵时间2h,且接种量对固态发酵的影响也较小.而在虫害研究方面,取食含固态药液菜叶的小菜蛾羽化率较液体降低10%,死亡率差异显著.It reported the comparison of the effect of spores from solid medium and fluid medium with the Bacillus thuringiensis strain CS3ab-1991, on the same conditions. Results show that the average length of spores of solid-state fermentation is 0. 028 mm, while 0. 017 mm for that of fluid-state fermentation, 0.88 × 10^10/L and 0.54 × 10^10/L Bt at 28 h. The growth curve shows that cell concentrations of solidstate fermentation are much higher than it of fluid-state, solid-state fermentation shorten the period of 2 h, and the inoculation number have a little effect on Bt of solid-state fermentation. The Plutella xylostella （L.）s emergence rate of solid medium is 10% less than of that of fluid, and there is a significant difference of death rate.

关 键 词：苏云金芽孢杆菌 发酵优化 防治效果 

分 类 号：Q93[生物学—微生物学]