天麻和苦荞复配液对灰树花胞外多糖合成的影响及其发酵动力学研究

Effect of Gastrodia elata and Fagopyrum tataricum Compound Solution on Synthesis of Extracellular Polysaccharide from Grifola frondosa and Its Fermentation Kinetics

通过向灰树花发酵体系中单一添加天麻醇提物、苦荞醇提物及两种提取物的复配液,研究其对灰树花菌体生长和胞外多糖合成的影响,同时对添加复配液后发酵体系中的残糖(还原糖)含量、pH值的动态变化进行研究。结果表明:当复配液中天麻醇提物添加量为7 g/L、苦荞醇提物添加量为5 g/L时效果较佳,相比空白组(未添加提取物)和单一添加组(天麻、苦荞),胞外多糖产量分别增加了49.08%、13.76%、33.88%,菌丝体生物量分别增加了51.10%、11.35%、26.69%,均显著地高于空白组(P<0.01)和单一添加组(P<0.05)。发酵动力学研究表明,灰树花菌体生长和胞外多糖产量在第7天达到峰值,复配组相对于空白组能消耗更多的碳源物质促进胞外多糖的合成。因此,天麻和苦荞中的有效成分能够显著促进灰树花菌体生长与胞外多糖的合成。

In this experiment, the effects of Gastrodin elata extract, Fagopyrum tataricum extract and their mixtures on the growth and extracellular polysaccharide synthesis of Grifola frondosa were studied. The dynamic changes of residual sugar(reducing sugar) content and pH value in the fermentation system after adding the compound solution were also detected. The results showed that the best effect was observed after addition of Gastrodin elata extract and Fagopyrum tataricum extract at concentrations of 7 g/L and 5 g/L, respectively. Compared with the blank group(without adding extract) and the single addition group(Gastrodin elata or Fagopyrum tataricum), the yield of extracellular polysaccharide in compounding group was increased by 49.08%, 13.76% and 33.88%, respectively,and the mycelial biomass was increased by 51.10%, 11.35% and 26.69%, respectively, which were significantly higher than those in the blank group(P<0.01) and the single addition group(P<0.05).Fermentation kinetics analysis showed that the growth of Grifola frondosa and the production of extracellular polysaccharides peaked on the 7 th day, and the compounding group could consume more carbohydrate than the blank group to promote the synthesis of extracellular polysaccharides. Therefore, the active ingredients in Gastrodia elata and Fagopyrum tataricum can significantly promote the growth of Grifola frondosa and the synthesis of extracellular polysaccharides.