甘草对液体发酵中槐耳菌丝体生长及多糖影响初探

Preliminary study on the impact of Glycyrrhizae Radix on the growth of Trametes robiniophila mycelium and polysaccharide in liquid fermentation

[目的]以槐耳菌丝体生物量及多糖为主要指标,探究槐耳-甘草液体共发酵中最佳甘草的添加量和发酵时长。[方法]采用液体发酵技术,在液体发酵培养基中加入甘草提取液,共发酵获得槐耳-甘草共发酵产物,苯酚-硫酸法及DNS法结合测定多糖含量。[结果]槐耳-甘草液体共发酵实验中,添加甘草8 g/L、发酵终点设为192 h时,槐耳生物量和胞内多糖产量达到最大值。[结论]运用槐耳-甘草液体共发酵可以提高槐耳生物量及多糖的含量,为深入研究槐耳-甘草液体共发酵机制提供了理论依据。

[Objective] To explore the best addition amount of Glycyrrhizae Radix and fermentation time of the liquid fermentation of Trometes robiniophila-Glycyrrhizae Radix, with mycelial biomass and fungi polysaceharide as the main indicators. [Methods] Mycelial of Trametes robiniophila was obtained in liquid fermentation, with Glycyrrhizae Radix added to liquid fermentation medium. The content of polysaccharides was determined by phenol-sulfuric acid method and DNS method. [Results] The best addition amount of Glycyrrhizae Radix was 8 g/L and the best fermentation time was 192 h when the biomass and polysaccharide of Trametes robiniophila got to the maxi- mum. [Conclusion] Using Trametes robiniophila-Glyeyrrhizae Radix liquid fermentation could increase the mycelial biomass and the content of intracetlular and extracellular polysaccharides of Trometes robiniophila. It provides a theoretical basis for improving the yield of liquid fermentation.