秀珍菇液态发酵培养的初步研究
|
摘要
秀珍菇是近年发展起来的食用菌新品种,其味道鲜美,营养丰富,深受广大消费者的喜爱。研究表明,秀珍菇子实体富含人体所需的8种必需氨基酸,其子实体多糖也具有多种生物活性。为了进一步探究秀珍菇菌丝体的生物活性,本研究采用液态发酵技术对秀珍菇菌丝体进行培养,优化了秀珍菇液态发酵的培养基组成及培养条件,以菌丝体生物量为指标,优化了秀珍菇液态发酵的培养基和培养条件,并进行了7 L气升式发酵罐的扩大培养;确定了秀珍菇发酵的最佳培养基为可溶性淀粉25 g/L,酵母浸粉5 g/L,KH_2PO_4 1.2 g/L,MgSO_4·7H_2O 0.8g/L。最佳培养条件为装液量24%(体积比),接种量10%(体积分数),初始pH 5.0,培养温度25℃。培养基及培养条件优化后,菌体生物量提高了0.53 g/L。
Pleurotus geesteranus is a new species of edible fungi which is becoming more and more popular in recent years. It is delicious and rich of nutrient so that it deeply affected by people favorite. The previous studies have proven that it has 8 kinds of essential amino-acid,polysaccharide and many of the biological activities of P. geesteranus fruit body. In order to further explore the biological activity of the mycelium,the medium component and culture conditions during the liquid fermentation had been optimized in current study. The experiment discussed the method of liquid fermentation to obtain mycelium of P. geesteranus. The methods of single factor and orthogonal designs had been used to optimize the liquid spawn medium formula and culture conditions according to the index of mycelia biomass. Moreover,the submerged culture was carried out in 7 L air lift fermentator. The results showed that optimal culture medium component was:soluble starch 25 g/L,yeast extract powder 5 g/L,KH_2PO41.2 g/L,MgSO_4·7H_2O 0.8 g/L. Furthermore,the optimum culture conditions were as follows:liquid medium volume 24 %(volume ratio),initial pH 5.0,inoculation quantity 10 %(volume fraction)and culture temperature 25 ℃. The biomass was increased 0.53 g/L after optimization.
Pleurotus geesteranus is a new species of edible fungi which is becoming more and more popular in recent years. It is delicious and rich of nutrient so that it deeply affected by people favorite. The previous studies have proven that it has 8 kinds of essential amino-acid,polysaccharide and many of the biological activities of P. geesteranus fruit body. In order to further explore the biological activity of the mycelium,the medium component and culture conditions during the liquid fermentation had been optimized in current study. The experiment discussed the method of liquid fermentation to obtain mycelium of P. geesteranus. The methods of single factor and orthogonal designs had been used to optimize the liquid spawn medium formula and culture conditions according to the index of mycelia biomass. Moreover,the submerged culture was carried out in 7 L air lift fermentator. The results showed that optimal culture medium component was:soluble starch 25 g/L,yeast extract powder 5 g/L,KH_2PO41.2 g/L,MgSO_4·7H_2O 0.8 g/L. Furthermore,the optimum culture conditions were as follows:liquid medium volume 24 %(volume ratio),initial pH 5.0,inoculation quantity 10 %(volume fraction)and culture temperature 25 ℃. The biomass was increased 0.53 g/L after optimization.
引文
[1]戴芳澜.中国真菌总汇[M].北京:北京科学出版社,1979:357-817
[2]王伟科,周祖法,袁卫东,等.10个秀珍菇菌株的品比试验[J].杭州农业科技,2007(5):19-21
[3]刘梅森,陈海晏,孙红斌,等.液态发酵技术培养食用菌的研究概况[J].江西科学,1997,15(3):193-198
[4]林辉.福建罗源县秀珍菇产业现状与发展对策探讨[D].福建:福建农林大学,2012:6-7
[5]徐艳萍,王树英,李华钟,等.聚γ-谷氨酸高产突变株的选育及摇瓶发酵条件[J].无锡轻工大学学报,2004,23(5):6-10
[6]朱华玲,班立桐,徐晓萍,等.食用菌发酵的应用研究进展[J].江西农业学报,2012,24(4):80-83
[7]汪维云,王继先.灰树花液体发酵及多糖提取工艺的优化研究[J].农业工程学报,2007,23(4):276-279
[8]郭尚,王慧娟.食用菌深层发酵技术及其应用[J].山西农业科学,2013,41(81):885-888
[9]李守勉,李明,田景花.不同碳、氮源营养对秀珍菇菌丝体生长及其胞外酶活性的影响[J].食用菌,2014(2):143-145
[10]Dubois M,Gilles K A,Hamilton J K,et al.Colorimetric method for determination of sugars and related substances[J].Anal Chem,1956,28(3):350-356
[11]Masuko T,Minami A,Iwasaki N,et al.Carbohydrate analysis by a phenol-sulfuric acid method in microplate format[J].Analytical Biochemistry,2005(4):69-72
[12]冯志勇,王志强,郭力刚,等.秀珍菇生物学特性研究[J].食用菌学报,2003,10(3):11-16
[13]闫静,周祖法,王伟科,等.秀珍菇不同菌株液体菌种发酵试验研究[J].杭州农业科技,2007(1):16-18
[14]Andley U,Clark B A.The effects of near-UV radiation on human lens beta-crystallins:protein structural changes and the production of O2-and H2O2[J].Photochemistry and Photobiology,1989,50(1):97-105
[15]杨梅,沈炎芬,石磊,等.秀珍菇深层培养条件及菌丝体氨基酸组分分析[J].食用菌,2007(1):11-12
[16]Sun Y P,Chou C C,Yu R C.Antioxidant activity of lactic-fermented Chinese cabbage[J].Food Chemistry,2009(15):912-917
[17]Sheih I C,Wu T K,Fang T J.Antioxidant properties of a new antioxidative peptide from algae protein waste hydrolysate in different oxidation systems[J].Bioresource Technology,2009(10):3419-25
[2]王伟科,周祖法,袁卫东,等.10个秀珍菇菌株的品比试验[J].杭州农业科技,2007(5):19-21
[3]刘梅森,陈海晏,孙红斌,等.液态发酵技术培养食用菌的研究概况[J].江西科学,1997,15(3):193-198
[4]林辉.福建罗源县秀珍菇产业现状与发展对策探讨[D].福建:福建农林大学,2012:6-7
[5]徐艳萍,王树英,李华钟,等.聚γ-谷氨酸高产突变株的选育及摇瓶发酵条件[J].无锡轻工大学学报,2004,23(5):6-10
[6]朱华玲,班立桐,徐晓萍,等.食用菌发酵的应用研究进展[J].江西农业学报,2012,24(4):80-83
[7]汪维云,王继先.灰树花液体发酵及多糖提取工艺的优化研究[J].农业工程学报,2007,23(4):276-279
[8]郭尚,王慧娟.食用菌深层发酵技术及其应用[J].山西农业科学,2013,41(81):885-888
[9]李守勉,李明,田景花.不同碳、氮源营养对秀珍菇菌丝体生长及其胞外酶活性的影响[J].食用菌,2014(2):143-145
[10]Dubois M,Gilles K A,Hamilton J K,et al.Colorimetric method for determination of sugars and related substances[J].Anal Chem,1956,28(3):350-356
[11]Masuko T,Minami A,Iwasaki N,et al.Carbohydrate analysis by a phenol-sulfuric acid method in microplate format[J].Analytical Biochemistry,2005(4):69-72
[12]冯志勇,王志强,郭力刚,等.秀珍菇生物学特性研究[J].食用菌学报,2003,10(3):11-16
[13]闫静,周祖法,王伟科,等.秀珍菇不同菌株液体菌种发酵试验研究[J].杭州农业科技,2007(1):16-18
[14]Andley U,Clark B A.The effects of near-UV radiation on human lens beta-crystallins:protein structural changes and the production of O2-and H2O2[J].Photochemistry and Photobiology,1989,50(1):97-105
[15]杨梅,沈炎芬,石磊,等.秀珍菇深层培养条件及菌丝体氨基酸组分分析[J].食用菌,2007(1):11-12
[16]Sun Y P,Chou C C,Yu R C.Antioxidant activity of lactic-fermented Chinese cabbage[J].Food Chemistry,2009(15):912-917
[17]Sheih I C,Wu T K,Fang T J.Antioxidant properties of a new antioxidative peptide from algae protein waste hydrolysate in different oxidation systems[J].Bioresource Technology,2009(10):3419-25