芽孢杆菌XXXXXX抗稻瘟活性物质发酵

XXXX大学毕业设计说明书(论文)作者:学号：学院(系):专业:生物工程题目:芽孢杆菌XXXXXX抗稻瘟活性物质发酵条件的研究指导者：(姓名)(专业技术职务)评阅者：(姓名)(专业技术职务)2009年6月教授毕业设计说明书（论文）中文摘要本试验以芽孢杆菌XXXXXX发酵液抑菌活性为主要指标,研究了发酵培养基中不同氮源营养因子,以及接种量、装液量、初始pH、发酵时间、转速、温度等非营养因子对XXXXXX发酵液生物活性的影响。单因素试验结果表明，XXXXXX菌最适宜的发酵条件是pH为8、接种量体积分数2%、发酵温度28℃、摇床转速210r/min。不同的装液量和发酵时间对XXXXXX发酵液的抗稻瘟活性并没有影响。采用合成培养基，氮源为硝酸钠时，XXXXXX菌的抗稻瘟活性优于其它氮源。正交试验结果表明，菌株XXXXXX优化发酵培养基的最佳配方：可溶性淀粉质量分数为3%，硝酸钠质量分数为0.25%，磷酸二氢钾质量分数为0.1%，pH为7。关键词稻瘟菌发酵条件芽孢杆菌XXXXXX正交设计毕业设计说明书（论文）外文摘要TitleEffectsofCultureConditionsonanti-RiceBlastfungusbyBacillusXXXXXXAbstractTheeffectsofthenutritionalfactors,inoculationrate,mediumcapacity,initialpH,fermentationtime,rotatespeedandfermentationtemperatureonbiologicalactivityofBacillusXXXXXXwereinvestigatedbydetectingtheinhibitionrateofriceblastfungusinthestudy.TheresultshowedthattheoptimumfermentationconditionsofXXXXXXincludedpH8,inoculationrate2%(v/v),fermentationtemperature28℃,rotatespeed210r/min.Astodifferentfermentationtimeandmediumcapacity,theinhibitoryeffectsofXXXXXXonriceblastfungusshowednodifferent.Whenthenitrogensourcewassodiumnitrate,XXXXXXshowedastrongerinhibitoryabilitythanthatthenitrogensourcewasyeastextractorpeptoneonsyntheticmedium.OrthogonaltestshowedthattheoptimummediumofXXXXXXfermentationwasstarch3%,NaNO40.25%,KH2PO40.1%,pH7.Keywordsriceblastfungus;fermentationconditions;BacillusXXXXXX;orthogonaldesign本科毕业设计说明书（论文）第I页共28页目录1引言···································································································11.1稻瘟菌概述························································································11.2生物农药···························································································11.2.1生物体农药·····················································································21.2.2生物化学农药··················································································21.2.3生物农药发展前景············································································31.3发酵工艺控制·····················································································31.3.1温度对发酵的影响············································································31.3.2pH对发酵的影响··············································································41.3.3接种量对发酵的影响·········································································41.3.4转速对发酵的影响············································································41.3.5发酵时间对发酵的影响······································································41.3.6装液量对发酵的影响·········································································51.4正交设计及其统计分析·········································································51.4.1正交设计概述··················································································51.4.2正交表及其特点···············································································51.5本研究的目的及意义············································································62材料和方法·························································································62.1材料·································································································62.1.1菌种······························································································62.1.2仪器设备························································································62.1.3试剂药品························································································72.1.4培养基···························································································72.2方法·································································································72.2.1菌种保存························································································72.2.2菌种复活························································································72.2.3土豆液制备······················································································72.2.4种子液制备·····················································································72.2.5活性检测························································································72.2.6单因素实验确定发酵条件对活性的影响·················································82.2.7正交试验确定最优培养基···································································83结果···································································································9本科毕业设计说明书（论文）第II页共28页3.1单因素实验确定发酵条件对活性的影响····················································93.1.1pH对发酵液活性的影响·····································································93.1.2温度对发酵液活性的影响·································································103.1.3时间对发酵液活性的影响·································································113.1.4装液量对发酵液活性的影响······························································133.1.5转速对发酵液活性的影响·································································143.1.6接种量对发酵液活性的影响······························································153.1.7氮源对发酵液活性的影响···········