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为了提高赤灵芝BS-1菌株液体发酵产灵芝多糖的能力,采用响应面法对其培养基配方进行了优化。首先,根据以前的生产实践确定了响应面法试验的基础发酵培养基配方。在此基础上,应用Plackett-Burman设计法对影响菌丝体多糖含量的9个相关因素进行筛选,确定了主要影响因子为酵母粉和硫酸镁。然后用最陡爬坡试验、中心组合设计和响应面分析法对影响灵芝多糖含量的显著因素进行优化,建立了以发酵菌丝体中灵芝多糖含量为响应值的二次回归方程模型,最终获得了可以大幅度提高该菌株液体发酵产生的菌丝体中多糖含量的最佳发酵培养基配方。优化后的高产灵芝多糖的培养基配方组成为:1%豆饼粉,1%玉米粉,1%葡萄糖,0.845%酵母粉,0.2%山药,0.2%麸皮,0.1%KH_2PO_4,0.132%Mg SO_4·7H_2O,0.01%VB_1。使用优化后的培养基液体发酵生产的灵芝菌丝体中的多糖含量(3.65%)达到基础培养基生产的灵芝菌丝体多糖含量(1.81%)的2.02倍。
In order to improve the ability of Ganoderma lucidum BS-1 strain to ferment Ganoderma lucidum polysaccharides, its medium formula was optimized by response surface methodology. First, the basic fermentation medium recipe for the response surface methodology was determined based on previous production practices. On this basis, Plackett-Burman design method was used to screen 9 related factors that affect the polysaccharide content of mycelium, and the main influencing factors were determined as yeast powder and magnesium sulfate. Then, the steepest ascent test, central composite design and response surface analysis were used to optimize the significant factors that affect the polysaccharide content of Ganoderma lucidum, and the quadratic regression equation model of the polysaccharide content of Ganoderma lucidum in the fermentation mycelium was established. Finally, The optimum fermentation medium formulation that can greatly improve the polysaccharide content of the mycelium produced by the liquid fermentation of the strain is provided. Optimized high yield Ganoderma lucidum polysaccharides medium composition is composed of: 1% soybean meal, 1% corn meal, 1% glucose, 0.845% yeast, 0.2% yam, 0.2% bran, 0.1% KH_2PO_4, 0.322% MgSO_4 · 7H_2O, 0.01% VB_1. The polysaccharide content (3.65%) of the Ganoderma lucidum mycelium produced by liquid fermentation using the optimized medium reached 2.02 times of the Ganoderma mycelium polysaccharide content (1.81%) produced by the basal medium.