Streptomyces parvus strain and application thereof
A technology of Streptomyces minor and pathogenic bacteria, applied in the field of microorganisms, can solve the problems of scarcity of agricultural antibiotics
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Embodiment 1
[0023] Embodiment 1, isolation, screening and identification of bacterial strains
[0024] 1. Isolation of strains
[0025] A strain Yn168 was isolated by pure culture from grassy slope soil of Dongbagu Mountain in Lijiang, Yunnan Province. Bacterial strain Yn168 was inoculated on Gaoshi No. 1 slant medium (Gaoshi No. 1 slant medium: starch 2.0g, agar 1.2g, KNO 3 0.1g, NaCl 0.05g, K 2 HPO 4 0.05g, MgSO 4 ·7H 2 O 0.05g, FeSO 4 ·7H 2 O 0.001g, water 100ml, pH 7.4~7.6, sterilized at 121°C for 30min. ) in a 28°C incubator for 15 days in the dark. Store at 4°C after removal.
[0026] 2. Strain identification
[0027] The morphological characteristics, culture characteristics, physiological and biochemical characteristics, and 16SrDNA sequence analysis and identification of strain Yn168 are as follows:
[0028] 1) Morphological characteristics of the bacteria
[0029] Bacterial strain Yn168 was respectively inoculated on GYM agar (recipe: glucose 4.0g, yeast extract 4.0g...
Embodiment 2
[0048] Example 2, Yn168 fermentation extract antiviral activity detection
[0049] 1. Preparation of Yn168 fermentation extract
[0050] 1) Obtaining the seed solution
[0051] Inoculate Streptomyces parvus Yn168 CGMCC No.4570 on the seed medium (seed medium: glucose 2.0g, NaCl 1.0g, peptone 0.6g, yeast powder 0.1g, water 100ml, natural pH, 121°C, 30min Sterilization), at 28°C, 200r / min conditions, constant temperature shaking culture for 24h, to obtain seed liquid.
[0052] 2) fermentation
[0053] The seed liquid that above-mentioned 1) obtains is inserted in the fermented medium by 5% inoculum size (fermented medium: 4.0g soluble starch, 4.0g glucose, 3.0g soya bean flour, 1.5g peptone, 0.5g yeast powder, 0.2g NaCl, 0.5g CaCO 3 , supplemented with water to 100ml, pH natural, 121°C, 30min sterilized), at 28°C, 200r / min (radius of rotation: 13mm) and constant temperature shaking culture for 6 days, centrifuge the fermentation product obtained above at 5000rpm / min for 15mi...
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