牛樟芝液体发酵培养最适营养条件优化

Optimization of Optimal Nutritional Conditions for Liquid Fermentation Culture of Antrodia camphorata

以台湾省(原产地)牛樟芝菌株为试验材料,采用单因素和正交实验方法,研究了不同碳源和氮源对牛樟芝菌株液体发酵培养菌丝体生长的影响,以期探索出牛樟芝菌株液体发酵培养最适的营养条件。结果表明:单因素试验中牛樟芝液体发酵最适碳源为乳糖和酵母粉,其菌丝球密度大,生长均匀;分别以牛樟芝菌丝体鲜质量及总三萜含量为评价指标的正交实验中乳糖为3 g·(100mL)-1、维生素B1为6.5 g·(100mL)-1、酵母粉为1.0 g·(100mL)-1的液体发酵培养液中菌丝体鲜质量为(15.86±0.22)g·(100mL)-1,总三萜含量(35.25±0.14)mg·g-1,明显优于其它试验组。

The effects of different carbon and nitrogen sources on the growth of the mycelium cultured by Antrodia camphorata strain liquid fermentation from Taiwan Province(origin)were studied by single factor and orthogonal experiment,in order to explore the optimum nutritional conditions for fermental cultivation of Antrodia camphorata strain liquid.The results showed that the best carbon sources for Antrodia camphorata strain liquid fermentation were lactose and yeast powder due to high mycelial sphere density and uniform growth in single factor experiment.In the orthogonal test that took the fresh weight of the Antrodia camphorata mycelium and the content of total triterpenoids as evaluation indexes,the level of lactose was 3 g·(100 mL)-1,the level of vitamin B1 was 6.5 g·(100 mL)-1 and the level of yeast powder was 1.0 g·(100 mL)-1;in liquid fermental culture solution,the fresh weight of the Antrodia camphorata mycelium was(15.86±0.22)g·(100 mL)-1,the content of total triterpenoids was(35.25±0.14)mg·g-1.They were obviously superior to those indexes of other experimental groups.