Studies on concentration process of BTi fermentation broth

doi:10.14088/j.cnki.issn0439-8114.2019.22.025

Abstract

Abstract: Through the study on the concentration process of Bacillus thuringiensis subsp. israelensis（Bti） fermentation broth, the effects of different temperatures on the active components of the concentrate were explored. The recovery rates of the active components under different concentration methods and different drying methods were compared. The results show that the quality of the product finally obtained by the vacuum film concentration method is 176% of the mass of the product obtained by centrifugal concentration, and the recovery rate of the potency is increased by 36%.

Key words: Bacillus thuringiensis subsp. israelensis, vacuum film concentration, centrifugal concentration

CLC Number:

Q813.1

CHEN Wei, LIAO Xian-qing, LIU Fang, RAO Ben, ZHOU Rong-hua. Studies on concentration process of BTi fermentation broth[J]. HUBEI AGRICULTURAL SCIENCES, 2019, 58(22): 111-113.

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