3.1. Inert ingredients screening Th

3.1. Inert ingredients screening
The effect of different inert ingredients on the survival of the B.subtilis T429 were presented in Fig. 1. After stored at 54 C for 2 weeks, the number of viable spores declined rapidly. Most of the inert ingredients inhibit the viability of B. subtilis. A5 and B6 exhibited detrimental effects on the spores, no viable bacterium could be detected after 2 weeks of storage at 54 C.
Meanwhile, A2, B3, C3, D2, and D4 did not significantly influence spore viability compared to 54-CK, viable bacterium remained 2–2.5  109 cfu/mL. Thus they could be employed as components of the formulations. Comparison between RT-CK and 54-CK showed that the spore viability of the latter sample was significantly lower than that of the former sample. This result confirmed that long-term high temperature is still an important limiting factor for the storage of living spores.

ผลลัพธ์ (แอฟริกา) 1:

3.1. Inerte bestanddele Screening
die effek van verskillende inerte bestanddele op die oorlewing van die T429 was B.subtilis in Fig. 1. Na op 54 vir 2 weke gestoor? C, die aantal lewensvatbare spore gedaal vinnig. Die meeste van die inerte bestanddele inhibeer die lewensvatbaarheid van B. subtilis. A5 en B6 uitgestal nadelige uitwerking op die spore, kan geen lewensvatbare bakterie opgespoor na 2 weke van berging op 54 C.
Intussen A2, B3, C3, D2, D4 en nie beduidend beïnvloed Spore lewensvatbaarheid in vergelyking met 54-CK, lewensvatbaar is. bakterie gebly 2-2,5? 109 CFU / ml. So kon hulle in diens geneem word as komponente van die formulerings. Vergelyking tussen RT-CK en 54-CK het getoon dat die spore lewensvatbaarheid van die laaste voorbeeld was aansienlik laer as dié van die vorige voorbeeld. Hierdie resultaat bevestig dat langtermyn hoë temperature is steeds 'n belangrike beperkende faktor vir die berging van lewende spore.