苏云金杆菌发酵中环境温湿度对噬菌体污染影响的研究

STUDIES ON THE EFFECTS OF TEMPERATURE AND HUMIDITY ON BACTERIOPHAGE INFECTION INFERMENTATION OF BACILLUS THURINGIENSIS

苏云金杆菌发酵中常常受到噬菌体的严重威胁。作者从１９８６～１９９４年进行了Ｂｔ发酵中噬菌体污染与环境温湿度关系的研究。结果表明，９年平均倒罐率为０．６９％，３、４、５、６、１１月份倒罐率分别为０．７４％、１．０６％、３．２４％、０．３８％和０．３９％。５月份平均温度偏高，平均相对湿度大，有利于噬菌体的增殖，是防治噬菌体污染的关键月份。在研究中发现，环境中的ＴＰ－４型噬菌体检出率高，对发酵生产的威胁最大。

The effects of temperature and humidity on bactriophage in fermentation of Bacillus thuringiensis were investigated in 1986~1994. Results showed that, the average rate of phage contamination for 9 years was 0.69%. The contamination rates were 0.74% in March, 106% in April, 3.24% in May, 0.38% in June and 0.39% in November. Higher temperature and humidity in May were favorable to the proliferation of phage, so preventive measures should be taken. The TP4 type phage, prevailing during this period, was the important target for control phage contamination.