Antibiotic fermentation solution concentration 抗生素发酵溶液浓缩
Kimchi has antibiotic functions as lactic acid bacteria produced in the process of fermentation suppresses growth of harmful bacteria.
由于在发酵过程中产生的乳酸菌抑制了有害菌的生长，所以泡菜有抗生素作用。
Now, in general, the produce of antibiotic is firstly extracted by clarification and solvent, and is separated from fermentation liquid and at last do the vacuum evaporation of the liquid extraction.
现代抗生素的生产一般首先是通过澄清和溶剂萃取从发酵液中加以分离，在对萃取液进行真空蒸发制得。
As VB12 being added into the slant medium, chuangxinmycin non-producing strains can also produce this antibiotic in fermentation medium not containing VB12.
无活性变株在含VB_（12）培养斜面生长后转种到无VB_（12）培养液，也能使其产生抗菌素；
应用推荐