| 633菌剂发酵条件的研究 |
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| 引用本文： | 夏湛恩,黄文彩,桑金隆,施跃峰.633菌剂发酵条件的研究[J].微生物学报,1998,38(3):237-239. |
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| 作者姓名： | 夏湛恩 黄文彩 桑金隆 施跃峰 |
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| 作者单位： | 浙江省农业科学院微生物研究所 310021 |
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| 摘 要： | This paper reports the fermentation techmology of bacterial feed NO.633. A new fermentational technic, which was composed of fermentation medium, optimum pH,temperature, airate flow, pot pressure and fermentation time, was established.
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| 关 键 词： | 633菌剂 玫瑰黄链霉菌 发酵条件 |
STUDIES ON THE FERMENTATION TECHNOLOGY OF MICROBIOLOGICAL PREPARATION NO.633 |
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| Z Xia,W Huang,J Sang,Y Shi.STUDIES ON THE FERMENTATION TECHNOLOGY OF MICROBIOLOGICAL PREPARATION NO.633[J].Acta Microbiologica Sinica,1998,38(3):237-239. |
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| Authors: | Z Xia W Huang J Sang Y Shi |
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| Institution: | Institute of Microbiology, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021. |
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| Abstract: | This paper reports the fermentation techmology of bacterial feed No.633. A new fermentational technic, which was composed of fermentation medium, optimum pH, temperature, airate flow, pot pressure and fermentation time, was established. |
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| Keywords: | Bacterial feed No 633 Streptomyces roseoflavns Fermentation techmology |
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