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中国农学通报

中国农学通报 ›› 2026, Vol. 42 ›› Issue (11): 32-38.doi: 10.11924/j.issn.1000-6850.casb2025-0879

• 生物科学 • 上一篇    下一篇

含镁培养基配制方法优化及其对芽孢杆菌发酵和耐热性的影响

杨帆1(), 高晓静2, 李师畅1, 牛犇3,4, 吴迪3,4, 王珊珊2, 张丽霞2()   

  1. 1 中国农业大学植物保护学院， 北京 100193
    2 中农绿康（北京）生物技术有限公司， 北京 102101
    3 东北林业大学生命科学学院， 哈尔滨 150040
    4 东北林业大学林木遗传育种全国重点实验室， 哈尔滨 150040
  • 收稿日期:2025-10-21 修回日期:2026-01-11 出版日期:2026-06-12 发布日期:2026-06-12
  • 通讯作者:
    张丽霞，女，1976年出生，山西汾阳人，正高级工程师，博士研究生，主要从事植物病害生物防治及农用微生物菌剂研发工作。通信地址：102101 北京市延庆区八达岭经济开发区东环路8号 中农绿康（北京）生物技术有限公司，Tel：010-61165378，E-mail：。
  • 作者简介:

    杨帆，男，1991年出生，山西朔州人，博士研究生在读，研究方向：植物有益微生物的发酵培养。通信地址：102101 北京市延庆区八达岭经济开发区东环路8号 中农绿康（北京）生物技术有限公司，Tel：010-61165378，E-mail：。

  • 基金资助:
    新疆维吾尔自治区重点研发计划项目“核桃腐烂病高效生防微生物制剂的生产工艺研究”(2022B02014-3)

Optimization of Magnesium-containing Culture Medium Preparation Method and Its Effect on Bacillus Fermentation and Heat Resistance

YANG Fan1(), GAO Xiaojing2, LI Shichang1, NIU Ben3,4, WU Di3,4, WANG Shanshan2, ZHANG Lixia2()   

  1. 1 College of Plant Protection, China Agricultural University, Beijing 100193
    2 Sino Green Agri-Biotech Co., Ltd., Beijing 102101
    3 College of Life Science, Northeast Forestry University, Harbin 150040
    4 State Key Laboratory of Tree Genetics and Breeding, Northeast Forestry University, Harbin 150040
  • Received:2025-10-21 Revised:2026-01-11 Published:2026-06-12 Online:2026-06-12

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摘要：

高浓度硫酸镁在芽孢杆菌发酵培养基灭菌时易生成氢氧化镁沉淀，导致传热不均、发酵稳定性差，同时常规低镁培养基难以满足芽孢高耐热性需求。为解决上述技术难题，本研究以解淀粉芽孢杆菌为供试菌株，采用改进的培养基配制方法即“先调pH后加硫酸镁” 方法，设置1.3、4.6、16.6 g/L硫酸镁浓度，比较不同浓度硫酸镁培养基中菌株沉淀生成、发酵周期、菌体生物量、芽孢耐热性及喷雾干燥制成菌粉后的芽孢存活率。结果表明：改进培养基配制方法后，氢氧化镁沉淀显著减少，解淀粉芽孢杆菌发酵周期由24 h缩短至21 h，批次间稳定性提高。硫酸镁添加量为16.6 g/L时，芽孢经90℃水浴处理20 min后存活率达98.9%，喷雾干燥后获得的菌粉中芽孢存活率高达97.1%，显著高于低镁对照(43.3%)。研究证实，“先调pH后加硫酸镁”的培养基配制方法可实现高镁培养基无沉淀稳定配制，同时大幅提升芽孢耐热性与储存加工耐受性，为芽孢杆菌生防菌剂高效工业化生产提供简单、稳定、可放大的新工艺，后续可开展发酵罐中试验证与抗逆分子机制解析。

关键词: 解淀粉芽孢杆菌, 硫酸镁, 氢氧化镁沉淀, 培养基配制, 芽孢耐热性, 喷雾干燥, 芽孢存活率

Abstract:

This study aims to address the technical challenge of precipitation formation and compromised fermentation stability caused by high concentrations of magnesium sulfate in the fermentation medium of Bacillus amyloliquefaciens. Using Bacillus amyloliquefaciens as the test strain, this study employed an improved medium preparation method, that is, pH adjustment prior to the addition of magnesium sulfate. The growth performance, sporulation capacity, and spore thermostability were evaluated in media containing varying concentrations (1.3, 4.6, 16.6g/L) of magnesium sulfate. Furthermore, the survival rate of the spores following spray drying into a powdered formulation was determined. The results showed that following the optimization of the medium preparation protocol, the formation of magnesium hydroxide precipitation was significantly reduced, shortening the fermentation cycle of Bacillus amyloliquefaciens from 24 h to 21 h and improving batch-to-batch consistency. At a magnesium sulfate concentration of 16.6 g/L, the spores exhibited a survival rate of 98.9% after heat treatment at 90℃ for 20 min. Furthermore, the spore survival rate in the powder obtained after spray drying was as high as 97.1%, which was significantly higher than that of the low-magnesium control group (43.3%). The medium preparation protocol of "adjusting pH prior to magnesium sulfate addition" is operationally simple and ensures system stability. This method effectively enhances the spore thermostability in the fermentation broth and improves their survival rate in the powder obtained after spray drying. Consequently, it provides a viable strategy for the large-scale production of Bacillus species. Subsequent experiments in fermentation tanks and molecular mechanism analysis of stress resistance can be carried out.

Key words: Bacillus amyloliquefaciens, magnesium sulfate, magnesium hydroxide precipitation, medium preparation, spore thermostability, spray drying, spore survival rate

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