链霉菌TD-1菌株抑菌活性物质发酵条件的优化

利用正交设计法及均匀设计法对链霉菌TD-1菌株发酵条件进行了优化,研究不同发酵因子对链霉菌TD-1产抑菌活性物质的影响.结果表明,发酵培养基中影响抑菌活性大小的主要因素为葡萄糖、黄豆粉、硫酸亚铁、磷酸氢二钾及硝酸钾;抑菌活性物质较佳发酵条件为90 mL/250mL三角瓶,接种量的体积分数为0.06,发酵周期8 d,初始pH值为7.15.在此条件下,最终抑菌效率与原发酵液相比发酵液对串珠镰刀菌抑菌活性提高了53.38%.

Optimization of Fermentation Conditions for Antibacterial Activity Substance Produced by Streptomyces TD-1

Fermenting conditions for antibacterial activity substance produced by Streptomyces TD-1 was optimized by orthogonal and homogeneous test design method.The effects of different experimental factors on Streptomyces TD-1 producing antibiotic substance were studied.The results showed that the most important factors which influence the antibacterial activity were glucose,soy flour,FeSO4,K2HPO4 and KNO3;the optimized cultural conditions were the initial pH 7.15,culture temperature 30 ℃,6% of inoculum,the amount of shake flask 90 mL/250 mL,shaking speed 180 r/min and fermentation time 8 d.The final results showed that the antifungal activity of the fermentation broth could increase by 53.38%.