桑黄菌发酵酱渣生产黄酮和蛋白质的培养基优化

Medium Optimization of Phellinus igniarius Submerged Fermentation with Sesame Sauce Residue Producing Flavonoids and Protein

为更好地再利用酱渣废弃物,以桑黄菌为试验菌种,研究一种适合深层发酵生产富含黄酮、可溶性蛋白和菌丝体的培养基配方。以黄酮和可溶性蛋白的含量及菌丝体干重为考察指标,采用正交试验设计和多指标综合平衡法筛选出黄酮和可溶性蛋白的含量及菌丝体干重均较高的培养基配方。结果表明:最优培养基配方为酱渣12%、酵母浸膏0.4%、KH_2PO_4 0.25%、MgSO_4 0.05%。最优培养基配方经过3次验证试验,得到黄酮含量为2.033 mg/mL,可溶性蛋白的含量为1.667 mg/mL。菌丝体平均干重为1.861 g。

In order to reuse seasame sauce residue btter,using Phellinus igniarius as the material,a culture medium formula rich in flavonoids,soluble protein and dry weight of mycelium was studied by submerged fermentation.Multi-index orthogonal test design and integrated balance method were done using the contents of flavonoids and soluble protein and mycelium dry weight as the indexes.The results showed that the optimal medium was 12%sauce residue,0.4%yeast extract,0.25% KH2PO4,0.05% MgSO4.The optimal medium formula was tested by 3 times,the average content of the flavonoids was 2.033 mg/mL,the average content of soluble protein was 1.667 mg/mL and the average dry weight of mycelium was 1.861g.