苏云金杆菌小试生产发酵影响因子的研究

The Factors Affecting the Fermentation of Bacillus thuringiensis

利用 1 0L全自动发酵罐对苏云金杆菌小试生产的发酵条件进行了研究。结果显示 ,不同的温度、pH值、培养基成分及接种方式对发酵产量和发酵周期均有影响 ;在培养基配方中存在葡萄糖时 ,葡萄糖单独灭菌对提高苏云金杆菌发酵产量是重要的。初步生物测定显示 ,发酵上清中存在一些杀虫增效因子 ,建议配制苏云金杆菌制剂时尽可能加以利用。

The factors affecting of Bacillus thuringiensis (Bt) fermentation were studied by using a 10-liter auto-fermentor. The results showed that the temperature, pH, mode of inoculation, as well as the ingredient of culture medium were the factors affecting the final yield of Bt and the fermentation process. If glucose is present in the ingredient, it should be sterilized separately. The fermentation supernatant was demonstrated to have synergistic factors and, therefore, it should be utilized in the preperation of Bt insecticides.