| 链霉菌702所产抗真菌活性物质稳定性研究 |
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| 引用本文： | 李汉广,朱向东,涂国全.链霉菌702所产抗真菌活性物质稳定性研究[J].农产品加工．学刊,2010(11). |
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| 作者姓名： | 李汉广 朱向东 涂国全 |
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| 作者单位： | 江西农业大学,生物科学与工程学院,江西,南昌,330045 |
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| 基金项目： | 江西省科技支撑计划项目 |
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| 摘 要： | 通过试验对链霉菌702发酵液可能存在的理化性质进行了简单探讨。结果表明,该抗真菌成分具有较高的热稳定性,在酸性、中性环境下比较稳定,在碱性环境下不稳定;对紫外线不稳定,照射30 min,其抑桔青霉活性为零。
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| 关 键 词： | 链霉菌702 抗菌活性 稳定性测定 |
Stability of the Anti-fungal Activity Substances Generated by Streptomycete702 |
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| Li Hanguang,Zhu Xiangdong,Tu Guoquan.Stability of the Anti-fungal Activity Substances Generated by Streptomycete702[J].Nongchanpin Jlagong.Xuekan,2010(11). |
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| Authors: | Li Hanguang Zhu Xiangdong Tu Guoquan |
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| Abstract: | The physicochemical property of the ferment fluid of streptomycete 702 is studied.The results show that the kind of antibiotic is stabilization in higher temperature,and also is stabilization in acid or neutral condition,but it is not stabilization in alkalescence circumstance.The activity of repressing orange mould is zero after irradiating the compound 30 min by using ultraviolet radiation. |
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| Keywords: | streptomycete702 antibacterial activity stability measurement |
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