解淀粉芽胞杆菌Lx-11发酵培养和液体菌剂贮存研究  

Research of Fermentation Observation and Preservative of Bacillus amyloliquefaciens Lx-11

作　　者：张荣胜[1] 戴秀华[1] 王晓宇[1] 罗楚平[1] 陈志谊[1] 

机构地区：[1]江苏省农业科学院植物保护研究所,南京210014

出　　处：《中国生物防治学报》2014年第5期672-677,共6页Chinese Journal of Biological Control

基　　金：公益性行业(农业)科研专项(201103002);江苏省自然科学基金(BK20130713);江苏省自主创新项目(CX(12)3058)

摘　　要：为了筛选芽胞杆菌发酵菌液Lx-11长期保存的防腐剂,本文探讨了5种化学防腐剂对解淀粉芽胞杆菌Lx-11的抑制作用。通过比较添加不同浓度防腐剂对发酵液菌含量的影响,试验结果表明,5种防腐剂对发酵液菌含量的抑制作用大小的顺序为尼泊金甲酯=双乙酸钠〉脱氢乙酸〉苯甲酸钠〉山梨酸钾;进一步对山梨酸钾和苯甲酸钠在最适pH范围内用量比较研究,表明山梨酸钾添加量在1‰时,pH值在5.5-6.0时,对解淀粉芽胞杆菌Lx-11菌含量影响最小。通过对15吨罐体中发酵过程Lx-11菌液菌体性状和数量动态的观察,玻片检测表明,解淀粉芽胞杆菌Lx-11在15吨罐体中发酵4 h后进入对数生长阶段,16 h前后菌体开始形成芽孢,发酵18 h后90%以上为芽孢。对发酵生产Lx-11菌液添加1‰含量山梨酸钾,调节pH至6.0左右,放置180 d后,添加山梨酸钾的发酵液含菌量显著高于未加入山梨酸钾的处理,两者含菌量分别为6.3×10^9和3.5×10^8 cfu/mL。To screen preservatives for long-term preservation of Bacillus amyloliquefaciens Lx-11 fermentation broth, this paper discussed five different preservatives inhibition of B. amyloliquefaciens Lx-11. Adding different concentrations of preservatives and assaying bacteria concentration by dilution plate method, our data showed that five different preservatives had inhibitory effect on fermentation broth at different level. They could be ranked in decreasing order of antibacterial activity as follows： methyl paraben=sodium diacetate〉dehydrogenation acid〉sodium benzoate〉potassium sorbate. Compared with sodium benzoate in optimum pH range, when adding 1‰concentration of potassium sorbate and the pH values at 5.5-6.0, potassium sorbate had least effect on B. amyloliquefaciens Lx-11. In dynamic observation of 15 t tank bacteria fermentation process, we observed that the strain after fermentation 4 h reached the logarithmic growth phase, beginning to form spores around 16 h, and more than 90%formed spores after 18 h. Added 1‰potassium sorbate in fermentation broth, and adjusted pH value to around 6.0, after placing 180 d, the amount of bacteria was significantly higher than that without adding potassium sorbate treatment, which were 6.3×10^9 and 3.5×10^8 cfu/mL, respectively.

关 键 词：防腐剂 山梨酸钾 发酵 动态观察 芽孢 

分 类 号：S476[农业科学—农业昆虫与害虫防治]