Strain Identification of Actinomycetes Yn168 and Influence of Its Fermentation Condition on Antiviral Activity

doi:10.7668/hbnxb.2013.06.035

Abstract

Abstract: A actinomycete strain Yn168 with broad-spectrum antiviral activity was identified as Streptomyces parvus by culture characteristics, physiological and biochemical characteristics, and 16 S rDNA sequence analysis.Also, the influence of different fermentation conditions on antiviral activity of the fermentation broth was studied.The experiment results indicated that the antiviral activities of the fermentation broth was optimal when the strain age was 24 h,inoculum was 8%,temperature was 28℃,initial pH was 7.0,rotary shaker was at 200 r/min.And the vi-rus inhibition rate was above 86%by tobacco mosaic virus ( TMV) necrosis test.

Key words: Actinomycete, Strain identification, Antiviral activity, Fermentation conditions

CLC Number:

S476

TIAN Zhao-feng, LIU Ting, ZHANG Tao-tao, LI Yong-dan, DONG Dan, LIU Wei-cheng. Strain Identification of Actinomycetes Yn168 and Influence of Its Fermentation Condition on Antiviral Activity[J]. ACTA AGRICULTURAE BOREALI-SINICA, 2013, 28(6): 204-208. doi: 10.7668/hbnxb.2013.06.035.

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