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《Journal of Hebei Agricultural Sciences》 2017-02
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Optimization of Submerged Fermentation of Plant Growth-promoting Rhizobacteria From Hot Pepper

SUN Zhao-yuan;ZHAI Wei-wei;ZHANG Li-fang;CAO Yang;Jiangsu Food & Pharmaceutical Science College;  
Fermentation conditions of a plant growth-promoting rhizobacteria(PGPR) from hot pepper were optimized by OD_(600) and content of indoleacetic acid. The effects of six reaction parameters, including carbon sources,nitrogen source,fermentation time and temperature,pH of solutions and quantity of samples,on the growth of PCRR and content of indoleacetic acid were conducted to explore by single factor experiments and or-thogonal experiment. The results showed that an optimum yield of indoleacetic acid was obtained by 50 mL samples,at pH 6 and 35 ℃ with standing time of 60 h. In addition,other factors had the largest impact on the yield of indoleacetic acid followed by quantity of sample, fermentation time, pH of solutions and fermentation temperature.
【Fund】: 江苏省政策引导类计划(产学研合作)项目(BY2015054-01)
【CateGory Index】: S144;S641.3
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