含香兰素冬虫夏草发酵液的制备工艺研究

Preparation of the fermentation broth ofCordyceps sinensis containing vanillin

该研究采用传统培养分离法从大曲、酒醅等原料中分离筛选能以葡萄糖为底物产香兰素的芽孢杆菌,并通过分子生物学技术对其进行鉴定。利用该菌株发酵冬虫夏草,并以香兰素含量为评价指标,采用单因素试验及响应面试验对其发酵工艺进行优化。结果表明,分离筛选得到一株香兰素产量较高的菌株B4-9,经鉴定,为枯草芽孢杆菌(Bacillus subtilis),其发酵冬虫夏草的最佳工艺参数为料液比1∶30、装液量20%、pH 7、接种量10%、培养温度43℃、摇床转速200 r/min,发酵时间9 d,在此条件下,冬虫夏草发酵液中香兰素含量可达到4.6 mg/L。

The producing vanilanin Bacillus with glucose as substrate was isolated and screened from Daqu,fermented grains and other raw materials by traditional culture and separation method,and identified by molecular biological techniques.The strain was used to ferment Cordyceps sinensis,and using vanillin content as evaluation index,the fermentation process was optimized by single factor tests and response surface tests.The results showed that the strain B4-9 with high vanillin yield was isolated and screened,which was identified as Bacillus subtilis.The optimal technology for C.sinensis fermentation by strain B4-9 was as follows:solid-liquid ratio 1∶30,loading volume 20%,pH 7,inoculum volume 10%,culture temperature 43℃,shaking speed 200 r/min,and fermentation time 9 d.Under this condition,the content of vanillin in C.sinensis fermentation broth could reach 4.6 mg/L.