β-胡萝卜素对阿魏蘑菌体形态及其产漆酶的影响

前期研究发现β-胡萝卜素为阿魏蘑和胶红酵母共培养过程中提高漆酶活性的关键因子。本文研究β-胡萝卜素的最佳添加量、添加时间和消耗情况,以及胶红酵母和β-胡萝卜素对阿魏蘑的形态的影响。结果表明,在阿魏蘑单培养中β-胡萝卜素的最佳添加量为10 mg(0.067%),最优添加时间为48 h,漆酶酶活达到7 083 U/L,为单培养的2.9倍。在形态研究中发现中小型菌球和粗糙型菌球都有利于产漆酶。结果显示通过添加β-胡萝卜素和控制阿魏蘑的菌体形态均可提高漆酶的产量,为漆酶的工业化生产提供了新的尝试和方法。

Effects of β-carotene on laccase and morphology in Pleurotus ferulae

In previous study,it was found that the β-carotene was the key factor to improve laccase activity by co culturing Pleurotus ferulae with Rhodotorulamucilaginosa.In this paper,the optimum amount and time of β-carotene,the consumption of β-carotene,and the effects of Rhodotorulaglutinosa and β-carotene on the morphology were studied.The highest laccase activity was obtained with 10 mg (0.067％) β-carotene at the time of 48 h,and the activity of laccase was 7 083 U/L,which was twice as high as that of the control (single culture).In the morphological study,it was found that the small and medium sized pellet and rough pellet were conducive to laccase production.These results showed that the production of laccase could be improved by adding β-carotene and controlling the morphology of fermented mushroom,which provided the new ideas and methods for the industrial production of laccase.