不同碳氮源对樟芝液体发酵的影响

Effects of different carbon and nitrogen sources on liquid fermentation of Antrodia camphorata

研究了以不同碳氮源配制合成的液体培养基对樟芝(Antrodia camphorata)发酵的影响,通过单因素和正交试验并对培养基的参数进行了比较,确立了最佳的培养基条件。樟芝对碳源利用较广,其中以玉米粉效果最好,而对山芋粉和乳糖的利用较差;樟芝对氮源的利用具有差异性,其中对有机氮源的利用较无机氮源好,以硫酸铵+麸皮复合培养效果最佳,而对碳酸铵几乎不利用。结果表明,采用玉米粉4%、硫酸铵+麸皮1.5%、硫酸镁0.02%、磷酸二氢钾0.2%时,菌体发酵最好。

The effects of different carbon and nitrogen sources on the fermentation ofAntrodia camphorata were studied. The optimal medium composition was confirmed by single factor test, orthogonal test, and the comparison of medium parameters. The results showed that many carbon sources could be utilized by A. camphorate, in which the corn powder was best, while the yam powder and lactic acid were comparatively poorer. The utilization of nitrogen sources by A. camphorate was diverse. The organic nitrogen sources were better than inorganic ones. The best result was achieved when （NH4）2SO4 and wheat bran was co-added, but （NH4）2CO3 could be hardly used when added solely. It was indicated that A. camphorate acted best in fermentation when 4% corn powder, 1.5% （NH4）2SO4 and wheat bran mixture, 0.02% MgSO4 and 0.2% KH2PO4 were added.