生防菌Ⅲ-61抗真菌活性产物的摇瓶发酵  

Fermentation in Shake Flask for Producing Antifungal Metabolite by Streptomyces Strain Ⅲ-61

作　　者：刘伟成[1] 刘学敏[2] 刘霆[1] 卢彩鸽[1] 潘争艳[1,2] 周美娟[1,3] 

机构地区：[1]北京市农林科学院植物保护环境保护研究所,北京100097 [2]东北农业大学植保系,哈尔滨150030 [3]湖南农业大学科技师范学院,长沙410128

出　　处：《菌物研究》2009年第3期153-158,163,共7页Journal of Fungal Research

基　　金：北京市科技发展计划项目(D0706005000091);国家自然科学基金项目(30671346);北京市自然科学基金项目(6072010)

摘　　要：对生防链霉菌Ⅲ-61产生抗真菌活性物质的摇瓶发酵工艺进行了研究。利用正交试验设计优化了发酵培养基组分,其最适配方为黄豆粉1.5%,蛋白胨0.3%,蔗糖1.0%,淀粉1.3%,磷酸二氢钾0.02%,硫酸镁0.025%,氯化钠0.5%,配成水溶液,调pH至7～7.4,加碳酸钙1%。通过单因素试验,筛选获得了最优培养条件组合:液体种龄24h,接种量5%～10%,500mL摇瓶培养基装量为80mL,摇床转速240r/min,培养温度31℃,发酵周期96～120h。此优化的发酵培养基与发酵条件的组合所得菌株Ⅲ-61发酵液对主要靶标黄瓜灰霉病菌的抑菌圈直径达49.5mm,较优化前提高了45.59%。A study on the fermentation process in shake flask to produce antifungal active substance by Streptomyces Ⅲ-61, a biocontrol strain isolated from the forest soil in a suburb of Beijing, was launched. The fermentation medium was optimized by orthogonal experiment. The result showed that the optimal liquid medium was composed of 1.5% soybean meal, 0.3% peptone, 1.0% sucrose, 1.3% soluble starch, 0.02% KH2PO4, 0.025% MgSO4·7H2O and 0.5% NaCl. The initial pH of the solution was adjusted to 7.0--7.4, then 1% CaCO3 was added. The culture conditions were screened with mono - factor test, and the most suitable technical parameters were summed up as follows： the liquid seed was cultured for 24 hours, the fermentation was carried out in 500mL erlenmeyer flask with 80mL production medium inoculated with 5%--10% seed culture and incubated at 240 r/min, 31℃ for 96--120 hours. The inhibition zone diameter against Botrytis cinerea up to 49.5mm by the germfree filtrate from fermented broth of strain Ⅲ-61 obtained with the optimized fermentation process, which is 45.59% higher than that produced by the basic medium and initial fermentation process.

关 键 词：链霉菌Ⅲ-61 抗真菌活性 发酵培养基 培养条件 

分 类 号：S567.3[农业科学—中草药栽培]