摘要
考察三种不同形态的林肯链霉菌在种子培养、发酵过程中的一些发酵特性,在馒头状,草帽状和梅花状三种茵落形态中,梅花状茵落的发酵单位最高,其发酵单位比草帽状的高11%,比馒头状的高出8.3%。
The seed and fermentation characteristics of three different shapes of Lincoln Streptomyces were investigated. The results showed that the colonies with quincuneial shape of Lincoln Streptomyces had the highest fermentation unit, which was 11% higher than that of the straw hat shape of Lincoln Streptomyces and 8.3 % higher than that of the bread shape of Lincoln Streptomyces.
出处
《工业微生物》
CAS
CSCD
2009年第3期26-29,共4页
Industrial Microbiology
基金
安徽省科技攻关项目(No.07010300177)。
关键词
林肯链霉菌
菌落形态
发酵特性
Lincoln Streptomyces
colony shape
fermentation characteristics
