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本试验着重探讨了粗皮侧耳在液体发酵条件下产生杀线虫毒素的影响因子 ,试验结果表明 :粗皮侧耳液体发酵的最适温度为 2 8℃ ,最适pH值范围 5 .0～ 6 .5 ,群体发酵生长规律符合“S”型增长曲线 ,营养生长期 8～ 10天 ,指数增长期从发酵的第 2天开始 ,至第 8天结束 ,对发酵液的活性初步测定结果表明 ,指数增长期间不产生杀线虫毒素 ,产生杀线虫毒素的时间在稳定期后期至衰亡期。活线虫及其未灭菌代谢物、酵母膏 (1% )、乙醇 (3% )能显著提高粗皮侧耳发酵液中的杀线虫毒素浓度
This experiment focused on the factors that affect the production of nematocidal toxin under the conditions of liquid fermentation. The results showed that the optimal fermentation temperature was 28 ℃ and the optimal pH range was 5.0-6.5, The growth pattern of population fermentation accorded with the “S” growth curve. The vegetative growth period was 8 to 10 days. The exponential growth phase started from the second day of fermentation and ended at the end of the eighth day. The preliminary determination of the activity of the fermentation broth indicated that during the exponential growth period No production of nematicidal toxins, to produce nematicidal toxins in the late period of stability to decline. Live nematodes and their non-sterile metabolites, yeast extract (1%), ethanol (3%) can significantly increase the nematicidal toxin concentration in the Pleurotus ostreatus fermentation broth