Abstract: It is very important to study how to produce high yield ice nucleation-active protein by changing the fermentation process condition of Xanthomonas ampelinaTS206 to make use of the ice nucleation-active bacteria in the industrial products. The fermentation process conditions of the ice nucleation-active bacteria Xanthomonas ampelina TS206 were studied in this paper. The results showed that the optimal culture temperature was 18℃, the volume of fermented broth 160ml/L, the optimal initial pH8.0 and the seed volume 3%. Through measuring the growth curve of the bacteria we could learn that when the culture time arrived at 48h, the bacteria curve reached the increased logarithmic phase. The culture bacteria by this optimal fermentation condition the dry weight has increased 37.7% without decreasing the ice nucleation active. The concentration of the bacteria in the fermented broth is 2.87×1010/ml.

Key words: ice nucleation-active bacteria, Xanthomonas ampelinaTS206, fermentation process conditions