发酵菌

The bacteriostatic effects, action mechanisms and antimicrobial spectrum of the strains were tested. After 5 days of culture, a bacteriostatic belt of 6.9-9.67 mm in width was observed on the culture plate, and the inhibitory activity maintained for 10 d. Prefiltration fermentation of the strains P1 and P5 could significantly inhibit conidial germination of the pathogen, with inhibitive rate ranging from 97.51% to 98.12%. The action might be realized by inducing hyphal deformity, bioplasm concentration, conidial germination inhibition and distorting germ tubes of conidia.

通过对其抑菌效果、机制和抗真菌谱进行测定，结果表明，P1、P5和葡萄灰霉病菌对峙培养5 d后，均产生明显的抑菌带，抑菌带宽度为6.90～9.67 mm，培养10 d后，仍然保持稳定的抑菌效果；P1、P5的发酵原液对葡萄灰霉病菌孢子萌发具有显著的抑制作用，抑制率为97.51%～98.12%；P1、P5对病菌的作用机制表现为使病菌菌丝畸形、原生质浓缩、菌丝断裂、抑制病菌分生孢子的萌发、导致孢子芽管扭曲。

In the condition of the above mentioned, field experiments were done. The results showed that:The process was the inoculation proportion of Candida tropicalis, Pseudo monas and Candida utilis as 1:2:2, inoculation 2%, 2.0% urea added in Jowar juice, pH 6.0, fermenting 72h at 30℃. The content of fulvic acid could reach more than 20%.5% mixture of Azotobacter chooroccum, Phospho bacteria and Silicate bacteria (2:1:2) were added to the product. The total number of bacteria reached 10 /ml.

研究结果表明：用热带假丝酵母、假单胞杆菌和产朊假丝酵母组合进行液体发酵，接种比例1∶2∶2，接种量2%，在甜高粱秸秆汁中加入2.0%的尿素，pH值为6.0，发酵温度为30℃，发酵72h，发酵产物中生化黄腐酸含量可达20%以上；将圆褐固氮菌、磷细菌、钾细菌以2∶1∶2的比例，按5%加入到发酵产物中，三种细菌总的活菌数可达10~8个/ml；生化黄腐酸复合生物液肥对各种作物的产量均有不同程度的提高，经济效益显著。

Raw fermentation is the process of liquescence, saccharification and fermentation conducting at the same time. By cutting the cook process, besides energy saving, the deoxidized sugar in the broth is in the low level during the whole process, which has the advantage of avoiding the fermenting material to be infected by other bacteria and being suitable for high gravity fermentation.

近年来兴起的生料发酵，是液化、糖化和发酵同时进行的过程，生料发酵无蒸煮工序，不仅大大降低了能耗，而且还原糖始终处于低水平，这有力避免了染菌，可以进行高浓度发酵，提高了发酵罐的生产能力。

Therefore, the ways to their separation and identification are different, except similar separation method for caproic acid bacteria and butyric acid bacteria and similar property identification method for acetic acid bacteria and lactobacillus, the other methods are quite different.

摘 要：着重研究粮食酒发酵中4类产酸菌的分离，其中己酸菌与丁酸菌同属梭状芽孢杆菌，为厌氧菌，醋酸菌为好氧菌，乳酸菌则微好氧，因此各自有不同的分离鉴定方法，其中己酸菌与丁酸菌分离方法相似，丁酸菌与乳酸菌的性能鉴定方法相似，其他则各有特色。

The results showed that the highest yield of GLP among six strains was ShuShe.The effects of carbon source, nitrogen source, salt and the optimum initial pH value of medium on GLP produced by ShuShe were studied in liquid and solid fermentation respectively. The liquid and solid fermentive medium of high yield was selected by orthogonal experiment.

分别对液态发酵和固态发酵两种发酵方式的碳源、氮源、盐、培养基的起始pH 等对该菌株灵芝多糖生物合成的影响进行了研究，通过正交试验确定了高产灵芝多糖的液态发酵培养基和固态发酵培养基，液态发酵培养基的组成为：麦芽糖，3%；蛋白胨，0.4%；KH2PO4，0.15%；MgSO4，0.05%；培养基起始pH 为6。

Saccharified bran was produced by thick layer and aeration solid fermentation of Aspergillus niger HS-16 with bran as raw material.

利用黑曲霉Aspergillus niger HS-16菌株作生产菌，麸皮为原料，采用厚层通风固体发酵工艺糖化麸皮，使麸皮的还原糖含量从2.8g/100g增加到糖化后的39.0g/100g，为红曲霉M-1菌株利用麸皮制备红曲麸增加了可发酵碳源。

Under the optimum concentration of 1.5% glycerol in fermentation medium and feeding of 1% glycerol as precursor after 60 h of incubation, the titer of 2,668 μg/ml was obtained in shake flask culture, an increase of 7.4 times compared with the original strain.

以XC-5-48菌株为试验菌株，当培养基中甘油初始浓度为1.5%，并且在发酵60h时补加1.0%的甘油，摇瓶发酵的效价可达2668μg/ml，较出发菌株(318μg/ml)提高了7.4倍。

The results showed that the fermentation liquid from A44 showed strong inhibitory effect on mycelium growth and on spore germination with tower germination rate against pathogenic funguses Alternarina.alternate .

结果表明A44菌株发酵液对烟草赤星病菌、黄瓜枯萎病菌、西瓜枯萎病菌等病原菌有抗菌活性及抑制孢子萌发作用，且这种作用在A44发酵液稀释了160倍后仍然存在；对峙培养试验表明A44菌对植物病原菌有很强的拮杭作用，拮抗机制主要为营养竞争作用、抗生作用等。

Results: The food-borne pathogens were detected with an overall positive rate 16.52% from 466 samples, whereas Salmonella spp (10.56%), Listeria monocytogens (3.15%), Escherichia coli O157:H7 (0.48%), Bending genus (3.53%), Vibrio parahemolyticus (3.13%), Staphylococcus aureus (12.20%). Bando kawasaki enterobacter was not detected from infant milk formulas. The most heavey contamination by the food-borne pathogens are in poultry meat (45.35%), whearas milk cheese (41.18%), foods made of wheat flour and rice (17.46%), Xurou (16.30%), seafood animals (9.38%), cooked meat products (4.17%). The food-borne pathogens were not detected from vegetable salads and non-fermented soy products and infant milk formulas. Salmonella strains were serotyped into 5 serum groups and 6 subgroups and 12 serotypes, top three sertypes are S.enteritidis, S.

结果：466份样品中77份检出食源性致病菌，总阳性率16.52%，其中沙门菌10.56%，单增李斯特菌3.15%，大肠杆菌O157：H70.48%，弯曲菌3.53%，副溶血性弧菌3.13%，金黄色葡萄球菌12.20%，未检出阪崎肠杆菌；九大类食品中生禽肉污染最严重，阳性率45.35%，其次是生奶与奶酪，阳性率41.18%，面米食品阳性率17.46%，生畜肉阳性率16.30%，动物性水产品阳性率9.38%，熟肉制品阳性率4.17%，蔬菜沙拉、非发酵豆制品、婴儿配方奶粉中均未检出致病菌；沙门菌血清学鉴定，分属5个群6个亚群12个血清型，排前3位的是肠炎沙门菌、沙门菌Ⅱ(4，12：z：1，7)和鼠伤寒沙门菌。

From black song fungi with produce the Ruan false silk yeast fungus to constitutePass to design single factor and was hand over to experiment to make sure KB and H Ruan hybrid the fungi ferment of the best condition, test result enunciation:The KB is in N source 5%, anticipate water to compare 1:2, inoculate to compare 1:1, inoculate to measure 20%, pH to be worth 3.5, ferment time for 5 days, ferment to connect to go in to inoculate to measure to 20% H Ruans to mix the germ stub as hybrid fungi on the 3rd day the best ferment a condition, in that case, the Chinese herbal medicine residue true egg white content after ferment is 17.26%, true egg white growth rate is 82.39;The thick fiber content is 26.09% and decline the solution rate is 14.54%.

通过设计单因子以及正交试验确定了KB及H朊混合真菌发酵的最佳条件，实验结果表明：KB在N源5%、料水比1：2、接种比1：1、接种量20%、pH值3.5、发酵时间5天，发酵第3天接入接种量为20%的H朊混合菌株为混合真菌最佳发酵条件，在该条件下，经过发酵后的中药渣真蛋白含量为17.26%，真蛋白增长率为82.39；粗纤维含量为26.09%，降解率为14.54%。

Breath, muscle contraction of the buttocks; arch body, as far as possible to hold his head, right leg straight towards the ceiling (peg-leg knee in order to avoid muscle tension).

呼气，收缩臀部肌肉；拱起身体，尽量抬起头来，右腿伸直朝向天花板（膝微屈，以避免肌肉紧张）。

The cost of moving grain food products was unchanged from May, but year over year are up 8%.

粮食产品的运输费用与5月份相比没有变化，但却比去年同期高8％。