枯草芽孢杆菌J-4菌株产抑菌物质发酵条件优化

为了提高枯草芽孢杆菌J-4菌株发酵液中抑菌物质的含量,采用单因素试验和正交试验相结合的方法,对基础发酵培养基的组成(碳源、氮源、无机盐含量)和发酵条件(发酵时间、装液量、发酵温度、接种量)进行优化。优化后的培养基组成为葡萄糖1.00%、黄豆饼粉1.00%、MgSO_40.15%、Na_2HPO_40.10%、NaH_2PO_40.10%;发酵条件为发酵时间36 h、装液量100 mL(250 mL)、发酵温度37℃、摇瓶接种量5%。在此条件下,枯草芽孢杆菌J-4菌株抑菌圈面积提高50.25%。

Optimization of Fermentation Conditions for Producing Antibacterial Substance from Bacillus subtilis Strain J-4

In order to improve the content of antibacterial substance in the fermentation broth of Bacillus subtilis strain J-4,the combined method of single factor test and orthogonal test was used to optimize the factors,such as carbon source,nitrogen source,inorganic salts,fermentation time,media amount,fermenta-tion temperature and inoculation amount. The medium composition and fermentation conditions after opti-mization were as follows:glucose 1%, soybean cake powder 1%, MgSO40. 15%, Na2 HPO40. 10%, NaH2PO40. 10%,fermentation time 36 h,media amount 100 mL(250 mL),fermentation temperature 37 ℃,inoculation amount 5%. The inhibition area after optimization increased by 50. 25% compared with the inhibition area when using the basal fermentation medium.