pH对嗜热脂肪芽孢杆菌芽孢形成的影响。
Effect of pH on sporulation of Bacillus stearothermophilus.
作者信息
Yazdany S, Lashkari K B
出版信息
Appl Microbiol. 1975 Jul;30(1):1-3. doi: 10.1128/am.30.1.1-3.1975.
Abstract
An improved broth medium was developed for high growth yields of Bacillus subtilis var. niger NCIB 8649, Bacillus cereus NCIB 9373, and Bacillus stearothermophilus NCIB 8919 and ATCC 7953. Sporulation was abundant (1.1 times 10-8 B. subtilis var. niger and 9.2 times 10-7 B. cereus per ml) at an initial pH of 7.0. Sporulation of both strains of B. stearothermophilus took place (1.9 times 10-7 and 2.4 times 10-7/ml, respectively) in this medium when initial pH values of 7.7 to 8.7 were used.
摘要
已开发出一种改良肉汤培养基，用于使枯草芽孢杆菌黑色变种NCIB 8649、蜡样芽孢杆菌NCIB 9373以及嗜热脂肪芽孢杆菌NCIB 8919和ATCC 7953实现高生长产量。在初始pH值为7.0时，芽孢形成丰富（每毫升枯草芽孢杆菌黑色变种为1.1×10⁻⁸，蜡样芽孢杆菌为9.2×10⁻⁷）。当使用7.7至8.7的初始pH值时，两种嗜热脂肪芽孢杆菌菌株在此培养基中均能形成芽孢（分别为每毫升1.9×10⁻⁷和2.4×10⁻⁷）。
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