Liquid culture medium for paecilomyces lilacinus and preparation method of paecilomyces lilacinus microbial inoculum
A technology of Paecilomyces lilacinus and Paecilomyces lilacinus is applied in the directions of methods using spores, methods based on microorganisms, biochemical equipment and methods, etc., which can solve the problems of waste of resources, environment, pollution, etc., and achieve a clear process, The effect of increasing oxygen supply and short production cycle
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Embodiment 1
[0020] The first step: the preparation of the liquid medium of Paecilomyces lilacinus;
[0021] Put 2g of fungus chaff, 0.10g of zinc chloride, 0.20g of sodium nitrate, and 12ml of distilled water into a 50ml Erlenmeyer flask, mix well with high-pressure steam at 121°C, and sterilize for 30 minutes.
[0022] The second step: Paecilomyces lilacinus plate preparation;
[0023] The Paecilomyces lilacinus block was placed in a plate culture dish filled with sterilized PDA medium by aseptic operation, placed in an incubator at 29° C. for 10 days and then harvested.
[0024] Step 3: By washing the plates with Paecilomyces lilacinus, a concentration of 10 7 spores / ml of Paecilomyces lilacinus inoculum.
[0025] Step 4: Insert the bacterium chaff medium in Example 1, add 0.14ml of inoculum into the sterilized 50ml Erlenmeyer flask containing the bacterium chaff medium, seal the bottle mouth with a parafilm, and place it at 29°C Harvest after culturing in a shaker for 6 days.
[00...
Embodiment 2
[0029] The difference between this embodiment and embodiment 1 is only: the volume of the distilled water added in the first step is 14ml. Example 2 Prepare Paecilomyces lilacinus liquid culture medium and spore production amount by using various bacterium chaffs in Table 1
Embodiment 3
[0031] The difference between this embodiment and embodiment 1 is only: the quality of the sodium nitrate added in the first step is 0.16g. Example 3 Prepare Paecilomyces lilacinus liquid culture medium and spore production amount by using various fungus chaffs in Table 1
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