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作 者:顾宇飞[1] 罗屿[1] 马文漪[1] 周子元[2] 蔡后建[2]
机构地区:[1]污染控制与资源化研究国家重点实验室,南京大学环境科学与工程系,南京210093 [2]中国科学院南京地理与湖泊研究所,南京210008
出 处:《应用与环境生物学报》2000年第1期86-89,共4页Chinese Journal of Applied and Environmental Biology
基 金:中国科学院南京地理与湖泊研究所国家自然科学基金!(No :396 0 0 0 2 5 );中国科学院"九.五"重点项目!(KZ95 2 J1 2 12 )
摘 要:A series of orthogonal array tests and single-factor tests were designed to study the growth of Bacillus sp. H strain isolated from Microcystis aeruginosa in the Taihu Lake. The results indicated that within the experimental scope the factors affecting the growth of Bacillus sp. H strain were arranged in the order: organic carbon>temprature>phosphate>ammonium. Of the four factors, organic carbon and temperature most significantly affected the growth of Bacillus sp. H strain. It was also found that with the raising of temperature, concentration of organic carbon or the ratio of N/P, the growth of Bacillus sp. H strain would become better. The optimum conditions for the growth of Bacillus sp. H strain in this experiment were:temperature 30℃, concentration of ammonium 0.520 g/L , concentration of peptone 2.0 g/L , phosphate 0.088 g/L , and organic carbon 2.28 g/L. Fig 4, Tab 2, RefA series of orthogonal array tests and single-factor tests were designed to study the growth of Bacillus sp. H strain isolated from Microcystis aeruginosa in the Taihu Lake. The results indicated that within the experimental scope the factors affecting the growth of Bacillus sp. H strain were arranged in the order: organic carbon>temprature>phosphate>ammonium. Of the four factors, organic carbon and temperature most significantly affected the growth of Bacillus sp. H strain. It was also found that with the raising of temperature, concentration of organic carbon or the ratio of N/P, the growth of Bacillus sp. H strain would become better. The optimum conditions for the growth of Bacillus sp. H strain in this experiment were:temperature 30℃, concentration of ammonium 0.520 g/L , concentration of peptone 2.0 g/L , phosphate 0.088 g/L , and organic carbon 2.28 g/L. Fig 4, Tab 2, Ref 5
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