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Scientia Silvae Sinicae ›› 2014, Vol. 50 ›› Issue (11): 75-81.doi: 10.11707/j.1001-7488.20141110

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Kinetic Study of the Liquid Fermentation for Pochonia chlamydosporia

Wang Xizhuo1, Ma Jianwei1, Wang Laifa1, Li Yong1, Yu Mingzhong2   

  1. 1. Key Laboratory of Forest Protection of State Forestry Administration Research Institute of Forest Ecology, Environment and Protection, CAF Beijing 100091;
    2. Maoxian Forestry Bureau of Sichuan Province Maoxian 623200
  • Received:2013-09-20 Revised:2014-03-19 Online:2014-11-25 Published:2014-12-04

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Abstract:

The fungus Pochonia chlamydosporia(previously Verticillilum chlamydosporium), which has high parasitic rate on Meloidogyne incognita eggs, is a promising biological control agent for plant nematodes. The culture medium and condition of liquid fermentation of P. chlamydosporia were optimized with orthogonal design. At meantime, kinetic models of spore output and substrate consumption and amino nitrogen generation were established based on Logistic and Boltzmann Equation of Grow/Sigmoidal model and the parameters of the models were determined by Origin Pro V8.6 software. The results showed that under the culture condition of temperature 28 ℃ and in 500 mL flasks, the optimal fermentation medium and culture condition were obtained, including glucose 15.0 g·L-1, corn flour 15.0 g·L-1, soybean powder 20.0 g·L-1,KH2PO4 0.25 g·L-1, MgSO4·7 H2O 0.25 g·L-1, inoculum volume 5%(V/V), the best initial pH value 5.0, filling capacity 40%(V/V)and rotational speed 190 r·min-1. The maximum specific spore growth rate was 0.030 2 h-1 at 88.1 h, specific reducing sugar consumption rate was 0.033 4 h-1 at 86.8 h and specific amino nitrogen generation rate was 6.864×10-4h-1 at 110.8 h. The model simulation fitted well with the experimental observations, which made it possible to reflect the kinetic characteristics of P.chlamydosporia during the liquid fermentation. These results could be employed for large scale production of P. chlamydosporia.

Key words: Pochonia chlamydosporia, liquid fermentation, kinetic model

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