不同脂肪酸对桑黄液体发酵的影响

Effect of Different Fatty Acids on Liquid-state Fermentation of Phellinus igniarius

考察不同种类及质量浓度的脂肪酸对桑黄液体发酵的影响。结果表明:脂肪酸对桑黄菌体生长以及多糖、三萜和黄酮类物质的合成的影响随脂肪酸种类以及质量浓度的不同而表现出不同的变化趋势。油酸有利于桑黄生物量的积累,在质量浓度为2.0g/L时,使桑黄生物量达到1.24g/L,比对照提高了33.33%;而硬脂酸则有利于桑黄胞外多糖的产生,在质量浓度2.0g/L时,使胞外多糖产量达到325.38mg/L,是对照的3.20倍。对胞内多糖而言,油酸和硬脂酸诱导效果较好,分别在质量浓度0.5g/L和1.0g/L时,使产量达到645.79mg/L和655.12mg/L,而亚油酸则在高质量浓度时才表现出较好的诱导效果。对于桑黄三萜的生产而言,油酸无论是对胞外三萜还是胞内三萜,都表现出较好的诱导效果,并分别在质量浓度1.5g/L和2.0g/L时,使胞外三萜和胞内三萜产量达到666.15mg/L和339.32mg/L,分别为对照的1.28倍和2.30倍。此外,亚油酸还对胞内三萜的生产表现出较好的诱导效果。对于黄酮类物质的合成,本实验所考察的这几种脂肪酸均未表现出明显的促进作用。

The fatty acids palmitic acid,oleic acid,stearic acid and linoleic acid were separately added to the liquid culture medium for Phellinus igniarius to investigate their effects on the production of biomass,polysaccharides,triterpenoids and flavonoids during shake culture.The results indicated that the extent of stimulation or inhibition on the production of biomass,polysaccharides,triterpenoids and flavonoids were associated with the types and levels of added fatty acids.Oleic acid at the concentration of 2.0 g/L led to a significant increase in biomass to 1.24 g/L,which was 33.33% higher than that of the control.Stearic acid was of great advantage for extracellular polysaccharide（EPS） production,and increased the yield to 325.38 mg/L,which was 3.20 times higher than that of the control.As for intracellular polysaccharide（IPS） production,oleic acid and stearic acid were both good elicitors,and increased the yield to 645.79 mg/L and 655.12 mg/L,respectively,and a much better stimulation was observed from linoleic acid at a higher concentration of 2.0 g/L.In addition,oleic acid was beneficial to the production of either extracellular triterpenoids（EGT） at 1.5 g/L concentration or intracellular triterpenoids（IGT） at 2.0 g/L concentration,and increased their yields to 666.15 mg/L and 339.32 mg/L,respectively.However,linoleic acid showed positive effect only on the production of IGT.In contrast,no satisfied results were gotten for the production of flavonoids from P.igniarius in this study.