梅岭霉素生物学活性及其产生菌特性研究──Ⅲ．南昌链霉菌生长、发酵过程中形态学的观察

STUDY ON THE BIOLOGICAL ACTIVITY OF MEILINGMYCIN AND THE CHARACTERISTIC OF ITS PRODUCING STRAIN ─STREPTOMYCES NANCHANGENSIS ─Ⅲ.The Morphological Observation of Streptomyces nanchangensis during Its Growth and Fermentation

通过对南昌链霉菌在培养条件下菌丝形态变化及其生活史的连续观察，发现该菌在固体和液体培养条件下均产生一种特异的菌丝形态──菌丝枝端膨大，是辣椒状或茄状。这种枝端膨大在液体深层培养条件下或直接伸长为粗菌丝，或由膨大前端缢缩形成杆状菌体，少数枝端膨大形成液囊，内含有染色不均匀的内含物。

Continuously observing the mycelial morphological changes of Streptomyces nanchangensis under the cultural conditions, its life cycle was obtained. It was found that the strain produced a kind of special mycelium - some mycelial branches expanded into chilli shape or eggplant shape both on the solid and liquid medium. Under the deep liquid fermentation condition, the expanded ends extended directly to thicker mycelium, or the expanded head contracted to baculiform body,and a few mycelia expanded to vesicle, in which contained inclusions stained inhomogeneously.