茯苓菌种液体发酵条件及栽培基质优化分析
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摘要
本论文对茯苓液体菌种培养条件和栽培基质进行优化。利用摇床在25℃恒温条件下培养,通过单因素和响应面优化实验对茯苓液体发酵条件进行分析,从茯苓液体发酵中摇瓶转速、接种量、发酵时间等因素对茯苓液体发酵的最优条件进行了探讨,结果表明:以150 m L液体培养基进行培养,摇瓶转速为177 r/min,接种量为6.62 m L,发酵时间为8 d,茯苓液体发酵的条件最佳;茯苓最佳的栽培基质配方为:32%草灰、26%玉米芯、18%米糠、16%麸皮、6%豆粕、1%石膏、1%石灰,生物学效率为64%。
In this paper, the conditions of culturing Poria cocos liquid strain and culturing matrix were optimized using the table in 25 ℃ conditions. The fermentation conditions of Poria cocos were analyzed by single factor and response surface optimization experiment.According to the experimental results, the optimal conditions were obtained as follows: culture on 150 mL liquid medium, rotation speed of shaking flask was 177 r/min, and inoculation amount was 6.62 mL, and fermentation time was 8 days. Highest biological efficiency value was 64%. Using a cultivation substrate consisting of 32% straw ash, 26% corn cobs,18% rice hulls, 6% soybean powder, 16% wheat bran and 1% gypsum and 1% lime.
In this paper, the conditions of culturing Poria cocos liquid strain and culturing matrix were optimized using the table in 25 ℃ conditions. The fermentation conditions of Poria cocos were analyzed by single factor and response surface optimization experiment.According to the experimental results, the optimal conditions were obtained as follows: culture on 150 mL liquid medium, rotation speed of shaking flask was 177 r/min, and inoculation amount was 6.62 mL, and fermentation time was 8 days. Highest biological efficiency value was 64%. Using a cultivation substrate consisting of 32% straw ash, 26% corn cobs,18% rice hulls, 6% soybean powder, 16% wheat bran and 1% gypsum and 1% lime.
引文
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[24]胡国元,游慧珍,董兰兰,等.茯苓菌丝体液体培养条件研究[J].武汉工程大学学报,2010,36(7):1-4.
[25]唐业刚,胡霭雯.茯苓菌种液体深层发酵条件优化[J].食品工业科技,2014,34(8):214-217,227.
[2]丁琼,张俐娜,张志强.茯苓菌丝体多糖的分离及结构分析[J].高分子学报,2000(2):224-227.
[3]王谦,冀宏,丁万杰,等.茯苓的发酵研究及其动物免疫学观察[J].中国食用菌,2002,27(2):41-42,45.
[4]梁学清,李丹丹,黄忠威.茯苓药理作用研究进展[J].河南科技大学学报:医学版,2012,30(2):154-156.
[5]吴胜莲,邵晨霞,唐少军,等.茯苓发酵液的抑菌和抗肿瘤活性[J].食用菌学报,2016,23(1):63-66.
[6]陶跃中.茯苓多糖深层发酵、提取的参数控制及羧甲基化改性研究[D].开封:河南大学,2010.
[7]李羿,万德光.发酵工程技术在中国药用真菌培养上的应用[J].药物生物技术,2010,15(2):177-180.
[8]孙悦迎,张旭东.茯苓产销中的问题与对策探研[J].食用菌,1996,28(06):4-5.
[9]苏子健,钟毅芳.系统近似建模技术的研究与比较[J].系统工程与电子技术,2005,32(5):834-836,917.
[10]王谦,闫蕾蕾,王超,等.茯苓液体培养条件研究及其营养浓缩液的相关检测[J].食用菌学报,2003,25(2):17-20.
[11]VENKATESWARULU T C,PRABHAKAR K V,KU-MAR R B.Optimization of nutritional components of medium by response surface methodology for enhanced production of lactase[J].3 Biotech,2017,7(3):12-14.
[12]DERRIEN M,BADR A,GOSSELIN A,et al.Optimization of a green process for the extraction of lutein and chlorophyll from spinach by-products using response surface methodology(RSM)[J].Food Science and Technology,2017,79(6):5-7.
[13]XU Z Y,TANG W R,XIONG B,et al.Effect of revulsive cultivation on the yield and quality of newly formed sclerotia in medicinal Wolfiporia cocos[J].Journal of Natural Medicines,2014,68(3):576-585.
[14]邵伟,乐超银,熊泽,等.茯苓液体发酵条件的研究[J].食用菌,1999,25(04):2-3.
[15]李慧,常景玲.茯苓多糖发酵工艺的优化[J].安徽农业科学,2006,34(5):920-921.
[16]杨军,林文,王兴龙.野生宾王菇人工驯化研究初报[J].食用菌,2006,28(1):16-17.
[17]孔怡,王鹏,金莹,等.泰山云芝生物学特性与驯化[J].食用菌学报,2014,21(1):21-24,83.
[18]姜辉.茯苓多糖提取工艺优化及硫酸酯化改性研究[D].开封:河南大学,2009.
[19]高学玲,杨素云,严云梅,等.响应面法优化茯苓菌丝体总三萜的液态发酵工艺[J].食品与生物技术学报,2012,37(10):1112-1119.
[20]王兴龙,林文.张士义野生宾王菇人工驯化栽培技术[J].食用菌,2009,31(5):60-61.
[21]郭勤涛,张令弥,费庆国.用于确定性计算仿真的响应面法及其试验设计研究[J].航空学报,2006,38(1):55-61.
[22]李作美,柯春林,王永斌.大秃马勃液体发酵菌丝粗多糖的肝损伤保护作用及体外抗氧化活性[J].食用菌学报,2015,21(4):70-74.
[23]李羿,李晨,杨万清,等.茯苓补料液体发酵工艺优化及不同来源茯苓所含成分量比较[J].中草药,2016,49(09):1520-1523.
[24]胡国元,游慧珍,董兰兰,等.茯苓菌丝体液体培养条件研究[J].武汉工程大学学报,2010,36(7):1-4.
[25]唐业刚,胡霭雯.茯苓菌种液体深层发酵条件优化[J].食品工业科技,2014,34(8):214-217,227.