Liquid strain shakerWhat is it for?If the bacterial strain is massively propagated in a liquid culture medium, and the culture medium is left still at this time, the bacteria will only be able to absorb nutrients from the surrounding area due to poor nutrient circulation. The substances that hinder their growth and reproduction cannot be effectively diffused, which will greatly interfere with the growth and reproduction rate of the bacteria. If the liquid culture medium is constantly shaken, this situation can be avoided, and the growth rate of bacteria will be greatly increased. This is the function of the shaker.

1. Cultivation method of liquid bacterial strains

Common methods include shake flask cultivation using a shaker and deep cultivation using a fermentation tank. If produced in small quantities, shake flask cultivation method can be used. Deep cultivation requires a complete set of industrial fermentation equipment, such as boilers, air compressors, air purification systems, fermentation tanks, etc., so the investment is large and only suitable for large-scale factory production. However, shake flask cultivation requires less investment and has simple equipment technology, making it suitable for production and use in general bacterial factories. This section mainly introduces the technical methods of shake flask cultivation.

2Liquid strain shakerShake bottle oscillation cultivation technology

After preparing the culture medium, it is placed in a 500mL triangular flask, with a capacity of 100mL per flask. 0-15 small glass beads are added, and a cotton stopper is added and then wrapped with kraft paper for sealing. The flask is sterilized under a pressure of 1.5kg/cm2 for 30 minutes. When it is cooled to below 30 ℃, a slanted bacterial strain of about 2 square centimeters is introduced and incubated at 23 ℃ -25 ℃ for 48 hours. The flask is then placed on a reciprocating shaker and oscillated at a frequency of 80-100 times/minute with an amplitude of 6cm -10cm. If a rotary shaker is used, the oscillation frequency is 200-220 revolutions per minute. The room temperature of the shaker should be controlled between 24 ℃ and 25 ℃, and the cultivation time varies depending on the type of fungus, usually around 7 days. The standard for the end of cultivation is that the culture medium is clear and transparent, with a large number of small mushroom balls suspended in the liquid, accompanied by the aroma of various mushrooms.

KXY-1000Liquid strain shaker