苏云金芽孢杆菌发酵液浓缩工艺研究

Studies on Concentration Process of Bacillus thuringiensis Fermentation Broth

通过对2种不同亚种的苏云金芽孢杆菌（Bacillus thuringiensis）发酵液进行浓缩工艺的研究,探索了不同温度对浓缩液有效成分的影响程度,比较了不同浓缩方式、不同干燥方式处理下有效成分的回收率。结果表明,真空薄膜浓缩工艺的回收率要高于离心浓缩工艺23%~29%。

The concentration processes of two different subspecie s of Bacillus thuringiensis fermentation broth were studied.The impact of different concentrate temperatures on the active ingredient of the fermentation broth was explored. The active ingredient recoveries of the fermentation broth deal with different concentration methods and different drying methods were compared. The results showed that the recovery by using vacuum thin film concentration was 23% ~29% higher than concentration by centrifuging.