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为明确吉林省蛟河市灵芝Ganoderma lingzhi栽培主产区发生的疑似灵芝蛛网病的病原菌,作者通过罹病灵芝子实体病原物的分离纯化、致病性测定、形态学和分子生物学鉴定以及病原菌的生物学特性研究,证明引起吉林省蛟河市灵芝蛛网病的病原菌为嗜菌枝葡霉Cladobotryum mycophilum。该菌营养体最适生长条件为温度25℃、pH 5、蔗糖作碳源、酵母浸粉作氮源,光照对菌丝体生长有一定的抑制作用,完全黑暗最适宜生长。本文研究结果为进一步研究该病害的发生规律和防治措施提供了理论参考。 相似文献
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灵芝作为传统中药,具有重要的医药和经济价值。本研究以一株野生灵芝属真菌BSU01为实验材料,通过形态特征和ITS序列聚类分析对其进行了鉴定,探讨了该菌株菌丝生长的最适碳源、氮源、C/N、pH及温度等生物学特征,以及该菌株产木质纤维降解素酶的能力。结果表明,菌株BSU01的形态特征与有柄灵芝相符;且与有柄灵芝ITS序列一致性达99%,并在系统发育树上聚在一起;菌株BSU01菌丝生长最适碳源为果糖或者葡萄糖,氮源为酵母提取物,C/N比为20/1到30/1,温度为30℃,pH值为5.5;菌株BSU01的漆酶、木质素过氧化物酶和Mn依赖过氧化物酶分别为12.13 U/L、0.52 U/L和0.33 U/L;CMCase和木聚糖酶酶活分别为7.14 U/mL和1.88 U/m L。本研究结果将为该菌的进一步开发利用提供数据参考。 相似文献
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灵芝多糖是药用真菌灵芝的主要活性成分之一。早期研究发现不同灵芝子实体多糖的单糖组成和活性存在差异,但不同灵芝菌株胞外多糖的单糖组成和活性是否有区别仍不清楚。本研究通过液体发酵获得灵芝菌株5.26和5.616的胞外多糖,使用DEAE-cellulose和Sephadex G-200柱色谱分离纯化得到了两种多糖(5.26-2-1和5.616-2-1),并对5.26-2-1,5.616-2-1的单糖组成和抗氧化活性进行了分析。结果表明,5.26-2-1主要由甘露糖、半乳糖醛酸、半乳糖和葡萄糖组成,而5.616-2-1主要由甘露糖、半乳糖和葡萄糖组成。5.26-2-1中葡萄糖的摩尔百分比为63.97%,显著高于5.616-2-1 (29.3%),但半乳糖的摩尔百分比为9.34%,显著低于5.616-2-1 (42.78%)。当多糖质量浓度为2 mg/mL时,5.26-2-1的Fe2+螯合能力、对1,1-二苯基-2-三硝基苯肼(DPPH)和羟自由基(·OH)的最大清除率分别为71.9%、71.3%和60.8%,显著高于5.616-2-1的值(63.5%、60.4%和51.8%)。本研究有助于灵芝多糖的开发与利用,为进一步探究灵芝多糖的构效关系提供了重要信息。 相似文献
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AIMs: The studies of the production of exopolysaccharides by lactose-negative yeast and a yogurt starter co-cultivated in a natural substrate containing lactose may be considered of interest because they reveal the possibilities for high-efficiency synthesis of biopolymers by mixed cultivation. METHODS AND RESULTS: The mixed culture Rhodotorula rubra GED10 + (Streptococcus thermophilus 13a + Lactobacillus bulgaricus 2-11) was cultivated in cheese whey ultrafiltrate (WU) (44.0 g lactose l(-1)) at initial pH 6.0, 28 degrees C, under intensive aeration (air-flow rate 1.0 l l(-1) min(-1), agitation 220 rev min(-1)) in a MBR AG fermentor. The mixed culture manifested the highest activity for synthesis of exopolysaccharides (19.3 g l(-1)) and cell mass (21.0 g l(-1)) at the 84th hour. The yogurt starter synthesized neutral exopolysaccharides, while the mixed culture yeast + yogurt starter produced acidic exopolysaccharides containing uronic acid (6%). The neutral sugar composition was identified as mannose, glucose, galactose, xylose and arabinose. Mannose dominated in the polymer composition (83%) that was produced only by the yeast (97%). CONCLUSIONS: Lactose in the WU can be effectively utilized by a co-culture of lactose-negative yeast-yogurt starter for synthesis of exopolysaccharides. SIGNIFICANCE AND IMPACT OF THE STUDY: The present findings propose an alternative use of WU as a cost-effective carbohydrate substrate, and suggest that the lactose-negative yeast Rhodotorula rubra can have industrial application as producers of exopolysaccharides. 相似文献
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Exopolysaccharide biosynthesis and related enzyme activities of the medicinal fungus, Ganoderma lucidum, grown on lactose in a bioreactor 总被引:1,自引:0,他引:1
Exopolysaccharide (EPS) production and biosynthesis were studied in Ganoderma lucidum, a fungus used in traditional Chinese medicine, grown with lactose in a bioreactor. -Galactosidase activity, which implies the existence of a lactose permease system, was induced by lactose. Lactose feeding also increased -phosphoglucomutase activity and EPS accumulation but decreased phosphoglucose isomerase activity and lactate concentration in the culture broth. A maximum cell density of 22 g l–1 and EPS at 1.25 g l–1 were obtained in fed-batch bioreactor culture. 相似文献
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Aims: To analyse the effect of cell‐associated peptidases in yogurt starter culture strains Lactobacillus delbrueckii ssp. bulgaricus (LB) and Streptococcus thermophilus (ST) on milk‐protein‐based antimicrobial and hypotensive peptides in order to determine their survival in yogurt‐type dairy foods. Methods and Results: The 11mer antimicrobial and 12mer hypotensive milk‐protein‐derived peptides were incubated with mid‐log cells of LB and ST, which are required for yogurt production. Incubations were performed at pH 4·5 and 7·0, and samples removed at various time points were analysed by reversed‐phase high‐performance liquid chromatography (RP‐HPLC). The peptides remained mostly intact at pH 4·5 in the presence of ST strains and moderately digested by exposure to LB cells. Peptide loss occurred more rapidly and was more extensive after incubation at pH 7·0. Conclusions: The 11mer and 12mer bioactive peptides may be added at the end of the yogurt‐making process when the pH level has dropped to 4·5, limiting the overall extent of proteolysis. Significance and Impact of the Study: The results show the feasibility of using milk‐protein‐based antimicrobial and hypotensive peptides as food supplements to improve the health‐promoting qualities of liquid and semi‐solid dairy foods prepared by the yogurt fermentation process. 相似文献