苏云金杆菌发酵监测的初步研究  

Studies on the Fermentation Monitoring of Bacillus Thuringiensis

作　　者：夏立秋[1] 李淼新[1] 邱文[1] 邹先琼[1] 莫湘涛[1] 陈宇[1] 

机构地区：[1]湖南师范大学生命科学学院微生物学系,中国长沙410081

出　　处：《湖南师范大学自然科学学报》2002年第2期81-84,共4页Journal of Natural Science of Hunan Normal University

基　　金：湖南省农业重大攻关项目 (99 10 0 4 0 8)

摘　　要：跟踪检测了苏云金杆菌发酵过程中发酵液 pH值、OD595nm值、非极性物质、可溶性蛋白质含量等的变化 ,并比较了伴孢晶体不同状态下的OD值 .在此基础上进行了探讨 。The on-line analysis for change of some factors, such as pH, OD595 nm value, content of unpolar material and soluable protein in fermental culture etc, is made to monitor the degree of Bacillus thuringiensis's fermentation. After purification, the prarasporal crystals in different states have different quantities of absorbing light, which is also studied in this experiment. Correspondingly, some new methods are propose based on the analysis.

关 键 词：苏云金杆菌 伴孢晶体 发酵监测 发酵过程 微生物杀虫剂 杀虫晶体蛋白 发酵液 PH值 

分 类 号：TQ453.5[化学工程—农药化工] TQ920.6[轻工技术与工程—发酵工程]