Bioassay Method of Natamycin in Fermentation Broth

doi:10.7506/spkx1002-6630-200907036

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (7): 159-161.doi: 10.7506/spkx1002-6630-200907036

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Bioassay Method of Natamycin in Fermentation Broth

QIAO Chun-ming1 LIU Kun2 GE Jing-ping3 HU Hai-yang4 PING Wen-xiang3

(1.College of Harbin Staff Medica, Harbin 100052, China 2.Heilongjiang Chenneng Bio-engineering Co., Ltd, Harbin 150090,
China 3.Key Laboratory of Microbiology , College of Life Science, Heilongjiang University, Harbin 150080, China
4.Harbin Pharmaceutical Group Co., Ltd. General Pharm. Factory, Harbin 150080, China)

Received:2007-12-05 Revised:2008-11-24 Online:2009-04-01 Published:2010-12-29
Contact: QIAO Chun-ming1 E-mail:qiaochunming123456@163.com

Abstract

Abstract:

The parameters of agar diffusion method for determining natamycin was investigated and controlled in quantification. The results showed that there is a good linear relationship between content of natamycin and diameter square of inhibition zone, and the regression equation is y = 0.0013x－1.3369 (R2 = 0.9965). The detection range of this method is 0.1 g/L to1.5 g/L.

Key words: bioassay method, Streptomyces natalensis, natamycin, natamycin fermentation broth

CLC Number:

TQ465

QIAO Chun-ming1 LIU Kun2 GE Jing-ping3 HU Hai-yang4 PING Wen-xiang3. Bioassay Method of Natamycin in Fermentation Broth[J]. FOOD SCIENCE, 2009, 30(7): 159-161.

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Bioassay Method of Natamycin in Fermentation Broth

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