Streptomycete and use thereof
A Streptomyces and strain technology, applied in bacteria, microorganisms, biochemical equipment and methods, etc., can solve the problems of high solvent consumption and energy consumption, complex extraction and purification process, low fermentation unit, etc., to achieve stable production capacity, fermentation Excellent performance and less fermentation by-products
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Embodiment 1
[0025] Example 1: The culture characteristics of the bacterial strain whose preservation number is CCTCC NO.M207201
[0026] The strain with the preservation number of CCTCC NO.M207201 was inoculated in the culture medium of Gao Shi No. 1, glucose asparagine, etc. for observing the morphological characteristics. Cultivate at 28°C for a certain period of time for 5, 7, and 10 days, observe and describe.
[0027] Colony characteristics of strains with preservation number CCTCC NO.M207201 on various media
[0028] culture medium
[0029] Potato Dip Agar
Embodiment 2
[0030] Example 2: Physiological and biochemical characteristics
[0031] Physiological and biochemical properties used standard methods in the classification of Streptomyces.
[0032] The physiological and biochemical reactions of the strain with the preservation number CCTCC NO.M 207201 are as follows: gelatin can be liquefied on gelatin medium, milk can be peptonized, milk cannot be coagulated, starch hydrolysis is negative, cellulose is not used, and nitrate reduction is negative.
Embodiment 3
[0033] Example 3: Carbon source utilization
[0034] Using the method recommended by the International Streptomyces Program (ISP), the carbon source utilization experiment used ISP9 as the basal medium, cultured at 28°C for 3 to 7 days, and observed the utilization of various carbon sources tested by the strains.
[0035] When the strain with the preservation number CCTCC NO.M 207201 grows, it can make good use of glycerin and maltose, but not use xylose, fructose, rhamnose, sucrose, raffinose, inositol, sorbitol, and arabinose.
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