虎掌菌菌丝富硒培养的研究

为生产合适的硒源提供一种思路,以菌丝体生物量、含硒量、还原糖、氨态氮和蛋白质为指标,采用四因素三水平正交设计法优化虎掌菌的富硒发酵条件,探讨不同浓度的硒对虎掌菌固体培养菌丝生长和液体培养产生的生物组分的影响。结果表明,高浓度的硒抑制虎掌菌菌丝体生长;正交试验选择不同的衡量指标,由极差分析得出各因素的影响程度大小,结合证实试验得到以还原糖为指标的最优组合为葡萄糖6%(质量分数)、酵母浸膏3%(质量分数)、KH_2PO_4 0.1%(质量分数)、Na_2SeO_3 0.6 mmol/L,其菌丝体生物量和氨态氮含量较高。与对照相比,加硒后虎掌菌发酵液中氨态氮、还原糖和总糖含量显著增加(P0.05);当硒浓度为0.5 mmol/L时,氨态氮、还原糖和总糖含量均达到最高值。菌丝体生物量和可溶性蛋白质分别在硒浓度为0.2 mmol/L和0.4 mmol/L时达到最大值。虎掌菌富硒培养后,发酵液的营养成分含量会发生变化。

The Selenium Enrichment Cultivation of Sarcodon aspratus Mycelial

In order to provide a line of thinking to produce a suitable selenium source, the selenium-enrichment fermentation conditions of Sarcodon aspratus was optimized adopting orthogonal design of four factors and three levels as tested indicators including mycelial biomass, selenium content, reducing sugar, ammonia nitrogen and soluble protein, and the effects of different concentrations of selenium on mycelial growth in solid culture and biological components in liquid culture of S. aspratus were studied. The results showed that high selenium concentration inhibited the mycelial elongation growth of S. aspratus. The extreme difference analysis results of orthogonal experiments showed the order of the four factor effects for testing indicators, combined with the results obtained by certifying experiment confirmed that the optimized combination of taking reducing sugar as a target was glucose 6% (w/v), yeast extract 3% (w/v), KH₂PO₄ 0.1% (w/v), and Na₂SeO₃ 0.6 mmol/L, and the mycelial biomass and the content of ammonia nitrogen were comparatively high. As compared with the control, after adding selenium the contents of ammonia nitrogen, reducing sugar, and total sugar in the liquid fermented broth of S. aspratus significantly increased (P<0.05), when the selenium concentration was at 0.5 mmol/L the ammonia nitrogen, reducing sugar and total sugar were all reached to the peak. The mycelial biomass and soluble protein content reached the maximum when the selenium concentration was at 0.2 mmol/L and 0.4 mmol/L respectively. The content of nutritional components in fermentation broth would change after S. aspartus was cultured in selenium enrichment.