Optimization of Fermentation Conditions for Anti-streptomyces LG-9 Using Response Surface Methodology and Its Inhibiton on Verticillium dahliae

doi:10.14088/j.cnki.issn0439-8114.2018.08.019

Abstract

Abstract: In order to improve the antibacterial activity of Streptomyces isolate LG-9,on the basis of single factor test,using the Plackett-Burman experiment design and response surface analysis of Minitab software,with the inhibition circle size of the fermentation broth on Verticillium dahliae as the response value,and the liquid fermentation condition of Streptomyces LG-9 were optimized. The results showed that the optimal fermentation conditions of the strains LG-9 were loading volume of liquid medium 101.19 mL in 250 mL triangle bottle,pH 7.2,inoculation amount of 7.5%,temperature 31.32 ℃,rotate 160 r/min,time 69.02 h. The diameter of the inhibition zone under these conditions was 22.45 mm,which was 10.43% higher than that before optimization.

Key words: Verticillium dahliae, streptomyces, response surface analysis, optimization of fermentation conditions

CLC Number:

CHEN Ming, MUKARAM Ablat, LIU Zheng, WANG Xiao-dong. Optimization of Fermentation Conditions for Anti-streptomyces LG-9 Using Response Surface Methodology and Its Inhibiton on Verticillium dahliae[J]. HUBEI AGRICULTURAL SCIENCES, 2018, 57(8): 71-76.

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