苏云金芽孢杆菌在固态和液态基质中的生长差别研究

Differences in growth and metabolism of Bacillus thuringiensis grown in the solid-state and in the fluid-state fermentation

在同等条件下,采用同一培养基的固态和液态两种环境,对苏云金芽孢杆菌中国标准品(BtCS_(3ab-1991))的发酵质量进行了比较研究.结果表明:固态发酵培养的Bt芽孢平均长度0.028 mm,液态发酵平均为0.017 mm,含菌量在28 h分别为0.88×10^(10)个/L和0.54×10^(10)个/L.发酵过程中菌体浓度在生长曲线上表现为固态发酵高于液态,缩短发酵时间2h,且接种量对固态发酵的影响也较小.而在虫害研究方面,取食含固态药液菜叶的小菜蛾羽化率较液体降低10%,死亡率差异显著.

It reported the comparison of the effect of spores from solid medium and fluid medium with the Bacillus thuringiensis strain CS3ab-1991, on the same conditions. Results show that the average length of spores of solid-state fermentation is 0. 028 mm, while 0. 017 mm for that of fluid-state fermentation, 0.88 × 10^10/L and 0.54 × 10^10/L Bt at 28 h. The growth curve shows that cell concentrations of solidstate fermentation are much higher than it of fluid-state, solid-state fermentation shorten the period of 2 h, and the inoculation number have a little effect on Bt of solid-state fermentation. The Plutella xylostella （L.）s emergence rate of solid medium is 10% less than of that of fluid, and there is a significant difference of death rate.