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2010•Unpublished venueRequires access

Optimization of Fermentation Conditions and Insecticidal Activities of Strain H008

Qiong Yu

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Abstract

The objective of this research was to optimize the fermentation conditions and investigate insecticidal activities of strain H008,a new strain of Streptomyces laindensis.The conditions for fermentation have been optimized by means of orthogonal analysis method.The insecticidal activities were also assayed by using of the fermentation broth.The optimized ferment conditions for the strain H008 were as the follows pH 8.0,fermentation temperature 28 °C,DO 60%,fermentation time 96 h.The insecticidal active substances exhibited strong polarity and good stability to temperature and pH.

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What this paper is about

The objective of this research was to optimize the fermentation conditions and investigate insecticidal activities of strain H008,a new strain of Streptomyces laindensis.The conditions for fermentation have been optimized by means of orthogonal analysis method.The insecticidal activities were also assayed by using of the fermentation broth.The optimized ferment conditions for the strain H008 were as the follows pH 8.0,fermentation temperature 28 °C,DO 60%,fermentation time 96 h.The insecticidal active substances exhibited strong polarity and good stability to temperature and pH.

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Available abstract

The objective of this research was to optimize the fermentation conditions and investigate insecticidal activities of strain H008,a new strain of Streptomyces laindensis.The conditions for fermentation have been optimized by means of orthogonal analysis method.The insecticidal activities were also assayed by using of the fermentation broth.The optimized ferment conditions for the strain H008 were as the follows pH 8.0,fermentation temperature 28 °C,DO 60%,fermentation time 96 h.The insecticidal active substances exhibited strong polarity and good stability to temperature and pH.

Key concepts: Fermentation, Strain (injury), Food science, Chemistry, Biology, Anatomy

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