对羟基苯甲醇对灰树花深层发酵的影响

Effect of p-hydroxybenzyl alcohol on submerged fermentation of Grifola frondosa

通过向灰树花深层发酵体系中添加天麻单一成分对羟基苯甲醇(HA),考察对羟基苯甲醇对发酵液的菌丝生物量、胞外多糖产量以及抗氧化活性的影响。结果表明,灰树花发酵体系中对羟基苯甲醇最佳添加量为0.2 g/L,最佳发酵时间不10 d。与对照组相比,对羟基苯甲醇添加组的发酵液生物量和胞外多糖产量分别提高了65.2%和164.2%(P<0.05);发酵液还原力、DPPH自由基、超氧阴离子自由基、羟自由基、过氧化氢清除率均显著提高(P<0.05),分别提高了37%、13.02%、41.1%、22.3%、528%,其添加可对灰树花发酵产物抗氧化活性起增效作用。发酵过程中对羟基苯甲醇的利用率达到97.27%,其几乎被完全转化。

The p-hydroxybenzyl alcohol (HA) that present in Rhizoma gastrodiae was added into the fermentation system of Grifola frondosa in submerged culture, and the effect of HA on biomass, exopolysaccharides production and antioxidant activity of the fermentation broth was investigated. The results showed that the optimum HA addition was 0.2 g/L, and the optimal fermentation time was 10 d. Compared with control group, the biomass and exopolysaccharides content of fermentation broth of HA group increased by 65.2% and 164.2%, respectively (P<0.05). The reducing power, DPPH free radical, superoxide anion free radical, hydroxyl free radical and hydrogen peroxide scavenging rate of the fermentation broth were significantly (P<0.05) increased by 37%, 13.02%, 41.1%, 22.3%, 528%, respectively. The addition of HA could enhance the antioxidant activity of the fermentation products of G. frondosa, and the utilization of HA was up to 97.27%, which was almost completely transformed in the fermentation process.