摘要
茯苓的生产主要为固体培养和液体发酵培养2种方式。其中,固体培养为传统人工栽培,该方法存在木材消耗量大、产量不高、不能满足大规模工业生产需要等缺点;而茯苓液体发酵培养能够连续地大规模进行工业化生产,通过控制培养条件,能在短期内获得大量预期的代谢产物。试验对茯苓液体发酵培养条件进行优化,从培养温度、接种量、培养时间3个影响因素进行考虑,通过单因素和响应面试验,确定茯苓液体发酵培养最佳条件为:培养温度27℃、接种量4%、培养天数5 d。在此优化条件下,茯苓菌丝体干质量为8.329 g·L^-1。
Poria cocos is mainly produced by solid culture and liquid fermentation.Solid culture is a traditional artificial cultivation,and this method has the disadvantages of large wood consumption,low yield,and the inability to meet the needs of large-scale industrial production.The liquid fermentation culture can continuously carry out industrial production on a large scale,and by controlling the culture conditions,a large number of expected metabolites can be obtained in a short period of time.The fermentation condition of sputum liquid fermentation was optimized,and the three influencing factors of culture temperature,inoculum size and culture time were considered.The optimal condition for Poria cocos liquid fermentation culture was determined by single factor and response surface test,which was the culture temperature of 27℃,inoculation amount 4%,culture days 5 d.Under this optimized condition,the dry weight of the mycelium was 8.329 g·L^-1.
作者
张诗泉
郭毓菲
汪芷玥
曾百慧
王茜
吴鹏
ZHANG Shiquan;GUO Yufei;WANG Zhiyue;ZENG Baihui;WANG Xi;WU Peng(College of Biology and Agricultural Resources,Huanggang Normal University,Hubei Key Laboratory of Economic Forest Germplasm Improvement and Resources Comprehensive Utilization,Hubei Collaborative Innovation Center for the Characteristic Resources Exploitation of Dabie Mountains,Huanggang 438000)
出处
《食品工业》
CAS
北大核心
2020年第4期135-138,共4页
The Food Industry
基金
湖北省教育厅青年人才项目(03201718402)。
关键词
茯苓
液体发酵
培养条件
响应面法
Poria cocos
liquid fermentation
culture conditions
response surface method
