Study On Solid Fermentation Technology Of Spinosad

Spinosad produced by bacteria gill bacteria Saccharopolyspora (Saccharopolyspora Spinosa) G9 strains isolated rejuvenation, get a more stable genetic properties of strains of G9-34.G9-34 strain was mutated by physical methods UV and chemical method NTG. PG has been resistant strains A-N112(183ug/ml) and anti-natamycin strain N-N252 (172ug/ml) than the starting strain G9 increased by 37% and 29%.Followed by three post-genomic rearrangement have been F235 titer 208ug/ml, than the parental G9 (133ug/ml) increased 49.64%. Passage results show that F235 subcultured more stable.To F235 strain as the test screening of fermentation strains, and explore the different nitrogen sources for solid state fermentation of different carbon sources, and other factors on spinosad biosynthesis, through 10 levels of six factors of uniform design, climbing test and the response surface of the test, the medium was optimized. In the optimized medium, the production factors spinosad level 526 ug/ml, with the former one of the original medium 205 ug/mL compared with the optimized medium can enhance the potency of 152.9%.The optimal medium composition was as follows(g/L): glucose 8.37%, KH2PO4 0.47%,cottonseed flour 9%,,yeast extract 0.3%,corn steep liquor 3.75%,Mannitol 3.5%In addition, for the inoculum size, seed age, charge capacity, temperature and pH optimization of culture conditions such as solid test strains were screened for F235 the best fermentation conditions for production factors are as follows:10% inoculum, seed age 60h, the initial pH 7.0, added material 25g/250ml.