中文摘要：

研究蜡蚧霉Lecanicillium lecanii（Zimmermann．）V3．4505茵株固体发酵动力学，为规模化生产提供相关指标的动态监测和各批次之间质量控制的依据。采用稻谷壳、麦麸、玉米粉配制固体培养基，培养过程中每隔36h取样，测定茵体的产孢量，底物的总糖、总氮的变化，采用Logistic方程构建菌株发酵过程中茵体生长和底物消耗的动力学模型。发现菌株生长经历缓慢生长期、对数生长期、稳定生长期3个阶段。培养基中总糖和总氮的消耗与茵体生长曲线的3个阶段相对应，在茵体缓慢生长期，总糖和总氮的消耗也较少，进入对数生长期，茵体生长对底物的消耗量急剧加大，从7．5d后进入稳定期，底物消耗的速度也变缓；对实验数据进行处理，得到了菌株发酵过程的动力学数学模型和模型参数，总糖和总氮消耗模型的拟合度为0．8342和0．7446。

英文摘要：

In order to provide a reference for the dynamic monitoring of related factors and quality control of each batch for large-scale production of Lecanicillium lecanii （Zimmermann.）. The solid-state fermentation kinetics of the V3. 4505 strain was studied. Rice hull,wheat bran and cornmeal were used to prepare the solid medium for the strain culturing. The samples were collected every 36 h intervals during the fermentation cycle. The spore production of the strain, and changes of total sugar and total nitrogen in the solid medium were determined. The kinetic models of strain growth and substrate consumption were established based on the Logistic equation. It was found that strain growth experienced three stages, the slow growth, logarithmic growth, and stable growth. The consumption of total sugar and total nitrogen in the solid medium responded to the three stages of the fungal growth. As the strain slowly growing,its consumptions for total sugar and total nitrogen were much less, but within the logarithmic growth phase of fungus, the substrate consumption increased sharply, and with the fungus growth entering the stable period at 7.5 d,substrate consumption rate also slowed down. The experimental data were processed by using the Origin 7.5 software. The kinetic models and the model parameters were established for indicating the fungal solid state fermentation process. The fitting degrees of the models with total sugar and total nitrogen were 0. 834 2 and 0. 744 6,respectively.