| 阿魏蘑液体发酵过程菌体形态变化对产漆酶的影响 |
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| 引用本文： | 陈友枝,王璐,彭林,丁重阳,张梁,顾正华,石贵阳,章克昌.阿魏蘑液体发酵过程菌体形态变化对产漆酶的影响[J].生物工程学报,2013,29(11):1701-1705. |
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| 作者姓名： | 陈友枝 王璐 彭林 丁重阳 张梁 顾正华 石贵阳 章克昌 |
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| 作者单位： | 江南大学 工业生物技术教育部重点实验室，江苏 无锡 214122；江南大学 粮食发酵工艺与技术国家工程实验室，江苏 无锡 214122;无锡中粮工程科技有限公司，江苏 无锡 214035;江南大学 工业生物技术教育部重点实验室，江苏 无锡 214122；江南大学 粮食发酵工艺与技术国家工程实验室，江苏 无锡 214122;江南大学 工业生物技术教育部重点实验室，江苏 无锡 214122；江南大学 粮食发酵工艺与技术国家工程实验室，江苏 无锡 214122;江南大学 工业生物技术教育部重点实验室，江苏 无锡 214122；江南大学 粮食发酵工艺与技术国家工程实验室，江苏 无锡 214122;江南大学 工业生物技术教育部重点实验室，江苏 无锡 214122；江南大学 粮食发酵工艺与技术国家工程实验室，江苏 无锡 214122;江南大学 工业生物技术教育部重点实验室，江苏 无锡 214122；江南大学 粮食发酵工艺与技术国家工程实验室，江苏 无锡 214122;江南大学 工业生物技术教育部重点实验室，江苏 无锡 214122 |
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| 基金项目： | 国家高技术研究发展计划 (863计划) (No. 2011AA100905)，江苏省高校优势学科建设工程资助项目 (PAPD) 资助。 |
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| 摘 要： | 本文旨在研究阿魏蘑菌体形态与漆酶产量之间的关系。结果显示，玻璃珠的添加可改变发酵过程中菌体形态，漆酶产量在球状菌体条件下高于丝状、絮状菌丝：直径分布在0.2~0.4 mm范围的菌球对漆酶的合成具有明显的促进作用；适合的葡萄糖、玉米粉和麸皮添加量，对直径在0.2~0.4 mm范围的菌球形成具有重要影响。此外，添加惰性载体同样可以控制菌球的直径分布，但对漆酶的合成无促进作用。
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| 关 键 词： | 阿魏蘑，形态，漆酶，液体发酵 |
| 收稿时间： | 2013/1/29 0:00:00 |
Relationship between mycelium morphology and laccase production of Pleurotus ferulae in submerged cultivation |
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| Youzhi Chen,Lu Wang,Lin Peng,Zhongyang Ding,Liang Zhang,Zhenghua Gu,Guiyang Shi and Kechang Zhang.Relationship between mycelium morphology and laccase production of Pleurotus ferulae in submerged cultivation[J].Chinese Journal of Biotechnology,2013,29(11):1701-1705. |
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| Authors: | Youzhi Chen Lu Wang Lin Peng Zhongyang Ding Liang Zhang Zhenghua Gu Guiyang Shi and Kechang Zhang |
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| Institution: | Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, Wuxi 214122, Jiangsu, China; National Engineering Laboratory for Cereal fermentation Technology, Jiangnan University, Wuxi 214122, Jiangsu, China;Wuxi COFCO Engineering Science and Technology Co., Ltd. Wuxi 214035, Jiangsu, China;Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, Wuxi 214122, Jiangsu, China; National Engineering Laboratory for Cereal fermentation Technology, Jiangnan University, Wuxi 214122, Jiangsu, China;Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, Wuxi 214122, Jiangsu, China; National Engineering Laboratory for Cereal fermentation Technology, Jiangnan University, Wuxi 214122, Jiangsu, China;Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, Wuxi 214122, Jiangsu, China; National Engineering Laboratory for Cereal fermentation Technology, Jiangnan University, Wuxi 214122, Jiangsu, China;Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, Wuxi 214122, Jiangsu, China; National Engineering Laboratory for Cereal fermentation Technology, Jiangnan University, Wuxi 214122, Jiangsu, China;Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, Wuxi 214122, Jiangsu, China; National Engineering Laboratory for Cereal fermentation Technology, Jiangnan University, Wuxi 214122, Jiangsu, China;Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, Wuxi 214122, Jiangsu, China |
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| Abstract: | In this study, the relationship between mycelium morphology and laccase production was studied. The results indicated that the morphology of P. ferulae pellets was changed when glass beads were added. Laccase production showed higher with spherical mycelium than with filamentous or flocculent mycelium. In addition, the spherical mycelium with a diameter of 0.2-0.4 mm highly affected laccase production.Effect of the composition of culture medium on pellets was investigated and results indicated that various concentrations of glucose, corn meal and wheat bran were important to the formation of pellets in diameter of 0.2-0.4 mm. Besides nutrients, the addition of non-nutritional substrates influenced the distribution of P. ferulae pellets. However, the production of laccase was not promoted by non-nutritional substrates. |
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| Keywords: | Pleurotus ferulae morphology laccase liquid fermentation |
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