摘要
通过试验对链霉菌702发酵液可能存在的理化性质进行了简单探讨。结果表明,该抗真菌成分具有较高的热稳定性,在酸性、中性环境下比较稳定,在碱性环境下不稳定;对紫外线不稳定,照射30 min,其抑桔青霉活性为零。
The physicochemical property of the ferment fluid of streptomycete 702 is studied. The results show that the kind of antibiotic is stabilization in higher temperature, and also is stabilization in acid or neutral condition, but it is not stabilization in alkalescence circumstance. The activity of repressing orange mould is zero after irradiating the compound 30 min by using ultraviolet radiation.
出处
《农产品加工（下）》
2010年第11期19-20,51,共3页
Farm Products Processing
基金
江西省科技支撑计划项目(2007196)
关键词
链霉菌702
抗菌活性
稳定性测定
streptomycete 702
antibacterial activity
stability measurement
