拮抗链霉菌No.24菌株发酵条件优化研究

对1株拮抗链霉菌No.24菌株的发酵条件进行了初步研究,确定了其最佳培养基组成及培养条件。单因素发酵试验和正交试验结果表明,碳源以30g/L葡萄糖和30g/L小米最佳,有机氮源以10g/L黄豆饼粉最好,无机氮源以2g/L(NH4)2SO4最好,最适发酵时间为96h,最适发酵培养温度为32℃,最适初始pH值为7.2～7.4,最佳振荡频率为210r/min,装液量为40mL/250mL。

Studies on the optimization of fermentation conditions of antagonistic streptomyces No.24

Twenty-one Actinidia cultivars were tested in Guanzhong Area,Shannxi Province for over 6 years.Results show that cultivars of A.deliciosa grow stronger,having large fruit,higher yield,later maturation and longer shelf life than A.chinensis.Hayward and Miliang 1 have better integrated traits in cultivars of A.deliciosa.Hayward has larger fruit,sweet/sour taste,high yield and long shelf life,but weak resistance to wind.Miliang 1 has tidy large fruit,sweet/sour taste,high hardiness,very high yield and relatively long shelf life.Monty and Xuxiang have nice flavour,but small fruit and short shelf life.Cultivars of A.chinensis are liable to have early leaf falling in drier years and the fruit flavor tend to be sweeter,compared with A.deliciosa.Jinfeng,Jinyang 1 and Jiangyuan 1 have relatively better-integrated traits,with sweet/sour or sweet taste,middle or high yield,middle or short shelf life.