酵母菌制剂保存的稳定性研究  

Storage Stability of Yeast Preparation

作　　者：李春慧[1,2] 蒲万霞[1] 吴润[2] 

机构地区：[1]中国农业科学院兰州畜牧与兽药研究所/农业部兽用药物创制重点实验室/甘肃省新兽药工程重点实验室,兰州730050 [2]甘肃农业大学动物医学院,兰州730070

出　　处：《湖北农业科学》2015年第7期1662-1664,共3页Hubei Agricultural Sciences

基　　金：公益性行业(农业)科研专项(201303038-4)

摘　　要：选取3种不同浓度的酵母菌制剂(1.67×10-2、5.00×10-2、8.00×10-2 g/m L)分为试验组1、2和3,在4℃下保存360 d,每30 d取样1次,采用稀释平板法进行活酵母菌计数,检测酵母菌制剂保存的稳定性。结果表明,随着保存时间延长,试验组1、3的活酵母菌数呈下降趋势,试验组2的活酵母菌数呈先下降后升高的趋势。在第30、90、180和360天时,试验组1酵母菌存活率分别为76.27%、28.64%、20.85%和11.10%,试验组2酵母菌存活率分别为106.25%、13.63%、121.25%和101.88%,试验组3酵母菌存活率分别为126.37%、90.11%、69.78%和56.04%。可见,酵母菌制剂试验组3保存的稳定性良好,4℃条件下保存期可达到180 d以上。In order to detect the storage stability of yeast preparation, three differernt concentrations viable yeast including 1.67×10^-2 and 5.00×10^-2,8.00×10^-2 g/mL were calculated regularly. Preparations of formulation 1,2,3 were stored under 4℃, sampled once every 30 days during the 360 days experimental period. The dilution-plate method was used to calculate CFU of viable yeast to detect the storage stability of yeast preparation. The results showed that the numbers of live yeast of test group 1 and 3 had a downward trend. The number of live yeast of test group 2 first decreased and then increased. In 30, 90, 180 and 360 day, yeast survival rates of test group 1 were 76.27%, 28.64%, 20.85% and 11.10%, respectively. Test group 2 were 106.25%, 13.63%, 121.25% and 101.88%, respectively. Test group 3 were 126.37%, 90.11%, 69.78% and 56.04%, respectively. Storage stability of yeast preparation test 3 was relatively well, with storage life more than 180 days under 4℃.

关 键 词：酵母菌 制剂 保存 稳定性 

分 类 号：S859.1[农业科学—临床兽医学] Q93-336[农业科学—兽医学]