设施蔬菜生防用枯草芽孢杆菌M6发酵条件的优化研究  

Optimization of fermentation conditions for Bacillus subtilis M6 on the biological control of protected vegetable

作　　者：徐升运[1] 赵文娟[1] 马齐[1] 张强[2] 任平[1] 秦涛[2] 

机构地区：[1]陕西省科学院酶工程研究所,陕西西安710600 [2]陕西省酶工程技术中心,陕西西安710600

出　　处：《中国酿造》2012年第7期69-72,共4页China Brewing

基　　金：陕西省科技厅农业攻关计划(2009K01-18);陕西省农业科技创项目(2011NXC02-10);中科院西部之光项目(2010DF-003)

摘　　要：研究了设施蔬菜生防用枯草芽孢杆菌M6的发酵工艺,通过单因素试验和正交试验确定了M6的发酵培养基及条件。结果表明,枯草芽孢杆菌M6的的最优化工艺条件:玉米淀粉10g/L、大豆蛋白粉8g/L、NaCl 5g/L、K2HPO40.6g/L、培养基初始pH值7.0、培养温度35℃、接种量8%、摇床转速180r/min、培养时间42h。在此条件下发酵液活菌数达到95.8×108cfu/mL,芽孢形成率达到92%以上。此发酵条件比优化前枯草芽孢杆菌M6活菌数(85×108cfu/mL)提高了12.7%。The article studied the fermentation technology and optimized the fermentation medium for the Bacillus subtilis M6 on the protected vegetable by single factor experiments and orthogonal experiments.The results showed that the optimum condition of the Bacillus subtilis M6 were cornstarch 10g/L,soy protein powder 8g/L,NaCl 5g/L,K2HPO4 0.6g/L,initial pH value of the medium 7.0,temperature 35℃.inoculation volume 8%,rotation speed 180r/min,fermentation time 42h.Under the optimized conditions,the microbe number of the bacillus subtilis M6 could reach 95.8×l08cfu/ml in the fermentation liquid and the spore ratio was over 92%.The microbe number of the Bacillus subtilis M6 was increased by 12.7% compared to that（85×l08cfu/ml） before the optimization.

关 键 词：设施蔬菜 生防 枯草芽孢杆菌M6 发酵条件 优化 

分 类 号：Q93-335[生物学—微生物学]