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《Journal of Biology》 2010-03
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Initial studies on antibacteria activity and stability of the fermentation broth by strain M1 isolated from Qinghai lake

JIAO Ying-chun1,YU Mei2,TANG Da3(1.Department of Biological Sciences,Qinghai University,Xining 810016;2.Qinghai Plateau Pharmaceutial Co.Ltd,Xining 810007;3.Beafour-Ipsen(Tianjin) Phamceutical Co.Ltd,Tianjin 300384,China)  
The antibacteria activity of the fermentation broth by strain M1 isolated from Qinghai lake and the effect of temperature,pH value on its antibacterial activities were studied by inhibition zone method.The results showed that the fermentation broth had strong inhibition effects on Bacillus subtilis,E.coli and Staphylococcus aureus.The antibacteria activity of the fermentation broth by strain M1 isolated from Qinghai lake was unstable under heating,and the antibacteria1 effects was best at pH4~7,genetic stability was also low.
【CateGory Index】: Q93
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