黄麻链霉菌NF0919菌株发酵培养基的优化

以黄麻链霉菌(Streptomyces corchorusii)NF0919菌株发酵液对草莓炭疽病菌(Glomerella cingulata)的抑菌率为效价指标。通过单因素试验筛选出NF0919菌株发酵用最佳的碳源、无机盐和氮源,在此基础之上,再通过正交试验和二次通用旋转组合设计试验,对NF0919菌株发酵培养基进行优化。结果表明:与发酵初始培养基相比,优化后得到的最佳培养基发酵液对草莓炭疽病菌的相对毒力效价提高了13.77倍。筛选得到的最佳发酵培养基组成为:10.2%马铃薯淀粉、2.6%棉籽蛋白、0.1%CaCO3、0.05%K2HPO4、0.05%MgSO4。

Optimization on Fermentation Medium of Streptomyces corchorusii Strain NF0919

According to the inhibition rate of fermenting liquid of Streptomyces corchorusii strain NF0919 on strawberry anthracnose caused by Glomerella cingulata,through the single factor tests the best carbon source,inorganic salt and nitrogen source which were necessary to the growth of strain NF0919 were investigated.Furthermore,based on the orthogonal test and the quadratic general rotary unitized design,the optimization on fermentation medium of strain NF0919 was conducted.The results revealed that,in comparison with initial cultural medium,the relative virulence of the optimized fermentation on strawberry anthracnose was increased by 13.77 times.Screening of optimal fermentation medium composition(W/V): potato starch 10.2%,cottonseed protein 2.6%,CaCO3 0.1%,K2HPO4 0.05%,MgSO4 0.05%.