Solid culture medium for improving spore production of Corynespora fungi and culture method
A solid medium, a technology of Corynebacterium, which is applied in the direction of using spores, microorganism-based methods, fungi, etc., can solve the problem that the medium sporulation of Corynebacterium fungi is not ideal, and the culture of Corynebacterium fungi is not ideal. The spore production of the medium is not ideal, so as to achieve the effect of low cost and simple raw materials
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Embodiment 1
[0019] A solid culture medium for increasing the sporulation of I. clavulata fungus consists of the following raw materials in parts by weight: 4 parts of water, 4 parts of soybean powder, 4 parts of mung bean powder, 4 parts of corn flour and 2 parts of wheat bran.
[0020] A method for cultivating the sporulation yield of I. clavulata fungus, comprising the steps of:
[0021] (1) Liquid culture stage:
[0022] Take the fungus I. clavulata and culture it on Sabouraud medium for 15 days, then elute the conidia with 0.6-1% Tween 80 to make a spore suspension, and adjust the concentration of the spore suspension to 1×10 6 cells / ml, then inoculated in agar-free Sabouraud medium, and cultured in a shaking table at 27°C and 200r / min for 48h to obtain a seed solution;
[0023] (2) Solid culture stage:
[0024] Take 5mL of seed solution and inoculate it into solid medium (25g), stir well, and then place it in an incubator at 27°C for constant temperature cultivation for 15 days to ...
Embodiment 2
[0026] The solid medium is composed of the following raw materials in parts by weight: 4 parts of water, 8 parts of soybean flour, 6 parts of mung bean flour, 2 parts of corn flour and 6 parts of wheat bran.
[0027] The cultivation method is the same as in Example 1.
Embodiment 3
[0029] The solid medium is composed of the following raw materials in parts by weight: 6 parts of water, 6 parts of soybean flour, 6 parts of mung bean flour, 6 parts of corn flour, and 2 parts of wheat bran.
[0030] The cultivation method is the same as in Example 1.
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