LIU Yueqin,HE Xiaolong,ZHAO Ruihua,et al.Effects of Increasing Liquid Fermentation Temperature of Ganoderma lucidum on Its Active Component Content[J].Northern Horticulture,2020,44(15):118-124.[doi:10.11937/bfyy.20194292]
提高灵芝液体发酵温度对其活性成分含量的影响
- Title:
- Effects of Increasing Liquid Fermentation Temperature of Ganoderma lucidum on Its Active Component Content
- 文献标志码:
- A
- 摘要:
- 以灵芝菌株(G.lucidum CGMCC 5.616)为试材，采用较高液体温度发酵的方法，研究了在30（对照）、32、34、36 ℃的培养条件下，灵芝中多糖、三萜、多酚、黄酮和总氨基酸含量的变化，以期得出产某种活性成分的最佳发酵温度。结果表明：提高液体培养温度，灵芝多糖、三萜、多酚、黄酮、总氨基酸含量会随着温度的升高呈现先升高后降低的趋势。其中，多糖、三萜、多酚、总氨基酸含量在发酵温度为34 ℃，发酵时间分别为第6、10天，第8、10天时达到最高，比对照分别提高了86.01%、44.91%、52.69%、29.67%。而黄酮却在发酵温度为32 ℃，发酵时间为第10天时其含量达到最高，比对照组提高了40.38%。该研究初步证实了较高温度发酵能在一定程度上提高活性成分的含量，这为灵芝活性成分的低成本生产提供一定的思路和参考价值。
- Abstract:
- In order to obtain the best fermentation temperature for producing some active components,G.lucidum CGMCC 5.616 was used as the experiment material,the contents of polysaccharide,triterpenoid,polyphenol,flavonoid and total amino acid in G.lucidum were studied under the conditions of 30,32,34,36 ℃ by using high liquid temperature fermentation.The results showed that the contents of polysaccharide,triterpenoid,polyphenol,flavonoid and total amino acid increased first and then decreased with the increased temperature.Under the fermentation temperature at 34 ℃,the contents of polysaccharide,triterpenoid,polyphenol and total amino acid reached the highest on the 6th day,10th day,8th day and 10th day,respectively,which increased by 86.01%,44.91%,52.69% and 29.67% compared with the fermentation temperature at 30 ℃.However,the flavonoids content reached the highest when the fermentation temperature was 32 ℃ and the fermentation time was 10th day, which increased by 40.38% compared with the fermentation temperature at 30 ℃.This study preliminarily confirmed that higher temperature fermentation can improve the content of active ingredients to a certain extent,which provides some ideas and reference value for the low-cost production of G.lucidum active ingredients.
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备注/Memo
第一作者简介：刘月芹（1980-），女，博士，讲师，硕士生导师，现主要从事微生物资源的开发利用及食用菌栽培等研究工作。E-mail：liuyue811223@126.com.责任作者：任桂梅（1955-），女，本科，教授，硕士生导师,现主要从事食用菌资源的开发与应用等研究工作。E-mail:ydrgm@163.com.基金项目：博士科学研究启动资助项目（YDBK2015-08）；陕西省教育厅资助项目(17JK0862)；延安大学产学研合作资助项目（2017cxy02）。收稿日期：2019-11-12