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Liquid fermentation method of paecilomyces lilacinus

A Paecilomyces lilacinus, liquid fermentation technology, applied in the direction of microorganism-based methods, biochemical equipment and methods, fungi, etc., can solve the problem of poor spore germination rate of Paecilomyces lilacinus fermentation broth, poor Paecilomyces lilacinus fermentation Unsatisfactory effect, low spore content of Paecilomyces lilacinus fermentation broth and other problems, to achieve the effect of not being easily contaminated by bacteria, obvious control effect, and stable bacteria content

Active Publication Date: 2016-03-30
山东夏邦农业科技有限公司
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The existing Paecilomyces lilacinus liquid fermentation technology has the following defects: (1) the spore content of the Paecilomyces lilacinus fermentation liquid is low; (2) the spore germination rate of the Paecilomyces lilacinus fermentation liquid is poor; (3) The bacterial content of the Paecilomyces lilacinus fermentation liquid is not high; (4) The effect of the prepared Paecilomyces lilacinus on controlling plant diseases and insect pests is not ideal

Method used

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Experimental program
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Effect test

Embodiment 1

[0035] Embodiment 1 A kind of liquid fermentation method of Paecilomyces lilacinus

[0036] Step 1. Strain activation

[0037] (1) Preparation of strain activation medium

[0038] Described bacterial classification activation medium is solid plate medium, and its preparation method is:

[0039] Use an electronic balance to accurately weigh the raw material components of the strain activation medium, including: seaweed polysaccharide 19g, sorbitol 14.5g, beef extract 9g, asparagine 0.02g, copper sulfate heptahydrate 0.03g, manganese dioxide 0.04g , sodium chloride 0.01g, calcium chloride 0.03g, boric acid 0.05g, ferric citrate 0.02g, mannitol 0.04g, agar 18g, deionized water 1kg;

[0040] Heat and dissolve the above-mentioned bacteria activation medium raw materials, heat to a temperature of 70-75°C, and continue to heat for 15-16 minutes;

[0041] After adjusting pH=6 with NaOH and HCl, pour it into a sterilized petri dish, and cool it to normal temperature to prepare a cul...

Embodiment 2

[0064] Embodiment 2 A kind of liquid fermentation method of Paecilomyces lilacinus

[0065] Step 1. Strain activation

[0066] (1) Preparation of strain activation medium

[0067] Described bacterial classification activation medium is solid plate medium, and its preparation method is:

[0068] Use an electronic balance to accurately weigh the raw material components of the strain activation medium, including: 20g of seaweed polysaccharide, 15g of sorbitol, 10g of beef extract, 0.03g of asparagine, 0.04g of copper sulfate heptahydrate, 0.05g of manganese dioxide, Sodium chloride 0.02g, calcium chloride 0.04g, boric acid 0.06g, ferric citrate 0.03g, mannitol 0.05g, agar 20g, deionized water 1kg;

[0069] heating and dissolving the raw materials of the above-mentioned strain activation medium, heating to a temperature of 75-77 °C, and heating continuously for 17-18 min;

[0070] After adjusting pH=6 with NaOH and HCl, pour it into a sterilized petri dish, and cool it to norma...

Embodiment 3

[0092] Embodiment 3 A kind of liquid fermentation method of Paecilomyces lilacinus

[0093] Step 1. Strain activation

[0094] (1) Preparation of strain activation medium

[0095] Described bacterial classification activation medium is solid plate medium, and its preparation method is:

[0096] Use an electronic balance to accurately weigh the raw material components of the strain activation medium, including: 21g of seaweed polysaccharide, 15.5g of sorbitol, 12g of beef extract, 0.04g of asparagine, 0.05g of copper sulfate heptahydrate, 0.05g of manganese dioxide , sodium chloride 0.02g, calcium chloride 0.05g, boric acid 0.07g, ferric citrate 0.04g, mannitol 0.06g, agar 23g, deionized water 1kg;

[0097] Heat and dissolve the raw materials of the above-mentioned strain activation medium, and heat to a temperature of 78~ ℃, continue heating for 19-20min;

[0098] After adjusting pH=6 with NaOH and HCl, pour it into a sterilized petri dish, and cool it to normal temperatu...

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Abstract

The invention provides a liquid fermentation method of paecilomyces lilacinus. The method comprises the steps of activation of culture, expanding cultivation of culture and fermentation. According to the fermentation step, an adopted fermentation medium comprises cottonseed cake powder, kieselguhr, yeast extract powder, sweet potato powder, white granulated sugar, fish peptone, olive oil, mannitol, magnesium sulfate, copper sulfate, polysorbate 20, calcium hydrophosphate, boric acid, bile salt, tyrosine, manganese dioxide and deionized water. According to the step of activation of culture, an adopted medium for activation of culture comprises algal polysaccharides, sorbitol, beef extract, asparagine, brochantite, manganese dioxide, sodium chloride, calcium chloride, boric acid, ferric citrate, mannitol, agar and deionized water. According to obtained paecilomyces lilacinus fermentation liquid, the content of spores is 4.1*10<9>-4.4*10<9> / g.

Description

technical field [0001] The invention relates to a fermentation method of Paecilomyces lilacinus, in particular to a liquid fermentation method of Paecilomyces lilacinus, which belongs to the technical field of agriculture. Background technique [0002] Paecilomyces lilacinus is an endoparasitic fungus and is an important natural enemy of some plant parasitic nematodes. It can parasitize on eggs, infect larvae and females, and can significantly reduce root-knot nematodes, cyst nematodes and stem nematodes in various crops. and other plant nematodes. The main feature of the genus is that the conidiophore is bottle-shaped or nearly spherical (phialoid), which is whorled on the hyphal end or short branch, and the conidia is single-spore chain. So far, nearly 50 species of this genus have been reported, all of which are For insect pathogens and nematode pathogens. [0003] Paecilomyces lilacinus is widely distributed all over the world, and has the advantages of high efficacy, ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/14C12R1/79
CPCC12N1/14
Inventor 吕玉成吴文光薛明政
Owner 山东夏邦农业科技有限公司
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