Optimization of the Fermentation Process of Actinomycete Strain Hhs.015T
Figure 1
Effect of microelements at different concentrations on the production of antimicrobial active compounds in the fermentation supernatant of strain Hhs.01 to Candida vulgaris on PDA. The antimicrobial activity was determined by measuring the translucent inhibition zones after incubating the dish 24 hours at . Apple pomace (1.5% w/v) and rapeseed meal (0.2% w/v) were used as the carbon and nitrogen sources. (a)–(d) were NaCl, CaCO3, MgSO47H2O, and KH2PO4, respectively.
