酪酸菌MYS66发酵条件研究

通过发酵条件研究，得到了菌体最佳培养条件和最佳无机盐添加量。 即发酵培养基组成：玉米粉20 g/L（制成糖化液），豆粕粉10 g/L，蛋白胨10 g/L，酵母膏6 g/L，K2HPO4·3H2O 1.0 g/L，KH2PO4 1.0 g/L，MgSO4·7H2O 0.2 g/L，MnSO4·H2O 0.2 g/L，NaHCO3 1.0 g/L， CaCl2 0.2 g/L，NaCl 1.0 g/L；确定最佳发酵条件为初始pH 7.2，培养温度37.0 ℃，接种量4%。 经50 L发酵罐发酵，在发酵32 h时，菌体浓度为2.64×108CFU/mL，芽孢浓度为2.49×108CFU/mL，芽孢率达到94.3%。通过常用抗生素对该菌存活率影响的研究，结果表明，各抗生素对菌株存活率由低到高影响的顺序为硫酸粘杆菌素B＜莫能霉素钠＜盐酸林可霉素＜酒石酸泰乐菌素＜杆菌肽＜磺胺嘧啶＜新霉素硫酸盐＜盐酸金霉素。

Optimization of fermentation conditions of Clostridium butyricum MYS66

The optimum culture conditions and the optimum addition of inorganic salt were obtained through the study of fermentation conditions. The fermentation medium composition was corn flour 20 g/L (saccharifying liquid), soybean meal 10 g/L, peptone 10 g/L, yeast extract 6 g/L, K2HPO·4 3H2O 1.0 g/L, KH2PO4 1.0 g/L, MgSO4·7H2O 0.2 g/L, MnSO4·H2O 0.2 g/L, NaHCO3 1.0 g/L, CaCl2 0.2 g/L, NaCl 1.0 g/L. The optimum fermentation conditions were determined as follows: initial pH 7.2, culture temperature 37.0 ℃, inoculum 4%. After 50 L fermentation for 32 h, the cell concentration was 2.64×108CFU/ml, the spore concentration was 2.49×108CFU/ml, and the spore rate was 94.3%. The effect of common antibiotics on the survival rate of the bacterium was studied, and the results showed that the effect of each antibiotic on strain survival rate from low to high was colistin sulfate B＜ monensin sodium＜lincomycin hydrochloride＜tylosin tartrate＜bacitracin＜bykomycin; fradiomycin＜aureomycin hydrochloride.