米根霉孢子凝聚条件的研究

Research on Rhizopus oryzae spore aggregation

米根霉是食品工业中的一种重要微生物。米根霉能产生多种用于食品工业的代谢产物,其菌丝形态对产物的积累有重要影响。传统上,米根霉的菌丝球形成方式是非凝聚型。本研究通过改变培养基的pH值、糖含量等条件,探讨菌丝球的形成方式。利用不同生长状态下的米根霉孢子,测定相对应的电荷和疏水值,得到控制米根霉孢子凝聚的条件。研究结果表明培养基pH 3.0、葡萄糖320 g/L时,在34℃、200 r/min的培养条件下,米根霉孢子达到了最高的凝聚率88.62%。本研究改变了米根霉菌丝球形成的方式,为米根霉等丝状真菌菌丝球的研究提供了一定的基础和依据。

Rhizopus oryzae,as an important industrial microorganism,its morphology had large influence on product production. In this research,the effects of pH and glucose concentration of culture medium on spores aggregation were investigated. The zeta potential and hydrophobicity of spores at different swelling time were tested for spore aggregation.The spore aggregation ratio reached 88. 62 % under the conditions of pH 3. 0,320 g/L glucose,34 ℃,200 r/m. As a result,the pelletization way of Rhizopus oryzae was switched to coagulative way, which provided a solid base for filamentous fungal morphology control,especially for Rhizopus oryzae.