Optimization of the Fermentation Process of Bacillus amyloliquefaciens B1619 via Orthogonal Method

doi:10.16409/j.cnki.2095-039x.2016.02.013

Abstract

Abstract: The biocontrol strain Bacillus amyloliquefaciens B1619 is effective in control of soil-borne diseases of greenhouse vegetables. This paper reports the fermentation medium and the culture conditions of strain B1619 optimized by single factor horizontal and orthogonal experiments. Fermentation efficiency with optimized medium (yeast extract 0.25%, soy flour 2.00%, auxin 0.05%) was improved by 21.79% in comparison with the initial medium. The best combination of fermentation conditions were temperature 28℃, rotation speed 180 r/min, installed fluid volume 60 mL/250mL. Fermentation efficiency under the optimized fermentation conditions was improved by 35.42% in comparison with the initial culture conditions. Optimized biological fermentation process resulted in fermentation efficiency 7.13×10⁹ cfu/mL, increased by 87.83% in comparison with the initial fermentation process (3.80×10⁹ cfu/mL).

Key words: Bacillus amyloliquefaciens, bio-control strain B1619, orthogonal experiment, optimization of fermentation process

CLC Number:

S476

JIANG Panpan, CHEN Zhiyi, ZHONG Yi, HAN Jingyi, DAI Xiuhua, LIU Yongfeng, LU Fan. Optimization of the Fermentation Process of Bacillus amyloliquefaciens B1619 via Orthogonal Method[J]. journal1, DOI: 10.16409/j.cnki.2095-039x.2016.02.013.

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