Optimization of Medium Components and Cultural Conditions of Bacillus cereus AR156
蜡质芽孢杆菌AR156发酵培养基及发酵条件的优化

The single factor experiments and orthogonal experiments were adopted to optimize the liquid fermentation medium and conditions of the biocontrol agent of Bacillus cereus AR156. The results indicated that the constituents of medium, the filling volume of shaking flask, the rotation speed and the temperature were the major factors that affect the yield of AR156. The composition of maltose 0.25%, maizena 0.5%, soybean flour 0.5%, tryptone 0.5%, CaCl2·2H2O 0.05%, MnSO4·H2O 0.05% and K2HPO4 0.1% were selected to be the medium formula, and the fermentation conditions were the filling volume 200 mL in 1L shaking flask, inoculum 5%, 28°C, shaking at 200 r/min for 48 h, and initial pH at 7.0. Under the optimized fermentation conditions the production of spores was up to 1.03 × 109 CFU/mL, and the rate of spores was more than 97%.