天麻对灰树花液体深层发酵的影响

Effects of Rhizoma gastrodiae on the submerged fermentation of Polyporus frondosus

研究中药天麻对灰树花液体深层发酵的影响,应用Minitab15软件设计了Plackett-Burman筛选实验,筛选出葡萄糖浓度、蛋白胨浓度、天麻浓度、无机盐配比4个显著性影响因素,通过正交实验对其进行优化,结果表明天麻对灰树花液体深层发酵的最佳工艺条件为:葡萄糖质量浓度30g/L,蛋白胨质量浓度5.5g/L,天麻质量浓度7g/L,KH2PO4质量浓度1.5g/L,MgSO4质量浓度0.75g/L。每升发酵液中可得到灰树花胞外多糖为3.91g,与不添加天麻的对照组相比,胞外多糖产量提高了3.4%。

The effects of Rhizoma gastrodiae on Polyporus frondosus in submerged were studied.The concentration of glucose, peptone and Rhizoma gastrodiae,and mineral salt ratio were confirmed as the four important factors by plackett-burman experiment.Then,the four important factors were optimized by orthogonal experiment design.The results showed that under the conditions of glucose 30g/L, peptone 5.5g/L, Rhizoma gastrodiae 7g/L, KH2PO4 1.5g/L,MgSO4 0.75g/L, the yield of exopolysaccharide reached 3.91g/L, the production of exopolysaccharide increased by 3.4% compared with control group.