Optimization of the Fermentation Process of Actinomycete Strain Hhs.015^T

Table 1

Effect of various carbon sources replacing starch and sucrose in SSY medium on antimicrobial activity of strain Hhs.01 to Candida vulgaris incubated 24 hours at on PDA medium.

Carbon sources	Diameter of inhibition zones (mm)	Price (RMB/Kg)	supplier	Contents of carbon %
Glucose	18.65 a	14	Fuchen Chemical Company, Tianjin	99.2
White sugar	18.33 a	4.5	Farmer’s Market, Yangling, Shaanxi	90.25
Brown sugar	17.86 ab	5	Farmer’s Market, Yangling, Shaanxi	80.32
Apple pomace (hydrolyzate)	17.45 ab	0.6	Juice factory, Qianxian, Shaanxi	15.08
Starch	16.21 ab	28	Fuchen Chemical Company, Tianjin	98.5
Control (Starch+ sucrose)	15.28 bc	29	Fuchen Chemical Company, Tianjin	98.5
Bran	13.15 c	1.2	Farmer’s Market, Yangling, Shaanxi	16.23
Black	7.78 d	0
Vinegar residue (hydrolyzate)	7.75 d	0.6	Farmer’s Market, Yangling, Shaanxi	10.15

Note: Inhibition zones with the same letter showed no significant difference analyzed by SAS statistics systems. The portion of carbon sources was about 1.5% (w/v). The control medium was the SSY medium. The Black had no starch and sucrose in SSY medium.