湿加松外植体消毒及初始培养基筛选研究

以2年生澳大利亚种源湿加松茎尖为试材,研究了不同消毒程序防控外植体污染的效果,得出最佳消毒程序为茎尖清水冲洗5 min,用含表面活化剂吐温-20的无菌水冲洗1 min,70%乙醇消毒10 s,0.1%HgCl_2浸泡6.5 min,无菌水冲洗5遍。以MS、1/2MS、GD、DCR、WPM、N_6等6种针叶树常用培养基,细胞分裂素6-BA、生长素NAA进行湿加松基本培养基的筛选,调查芽的诱导、增殖、伸长和生根的情况。筛选出湿加松初始培养基为GD+BA(0.1～1.0 mg/L)+NAA(0.1～0.4 mg/L)。

氮源对庆大霉素合成与分泌的影响

研究了无机与有机氮源对庆大霉素合成与分泌的影响。分别在初始培养基中及进入生物合成期的发酵液中添加硫酸铵、硝酸钠和各种氨基酸 ,初始培养基中添加硫酸铵浓度为 0 .1 g/ L时 ,总效价提高了 2 3 % ,同时 ,硫酸铵对庆大霉素组分也有一定影响。在培养至 2 4h添加 8g/ L硝酸钠 ,总效价提高 5 5 % ,而在初始培养基中分泌率提高了 3 3 %。在生物合成期添加 0 .8g/ L赖氨酸 ,总效价提高了 64%。

桦剥管孔菌液体发酵环境条件的研究

以发酵液的多糖含量为考核指标,通过单因素试验和正交试验,对桦剥管孔菌(Piptoporus betulinus)液体发酵的接种量、培养基装量及培养基初始pH进行优化。结果表明,优化的桦剥管孔菌培养条件为:接种量2.5%、500mL三角瓶装200mL液体发酵培养基、培养基初始pH自然条件下,发酵6d时,发酵液中多糖含量最高(28.75%)。

Production of Amylase Enzyme through Solid State Fermentation by Aspergillus niger

Traditionally, coconut dregs will be used as animal feed after the extraction of coconut oil and coconut milk from the copra. This study was carried out to discover the commercial value of coconut dregs as a solid substrate in the production of amylase through solid state fermentation （SSF） since this agro-waste is fairly rich in nutrients, providing the necessary nutrients supplementation for better microbial activity to produce enzymes. In this study, amylase is to be produced from coconut dregs by Aspergillus niger through solid state fermentation （SSF）. Three parameters were covered, which are incubation time, initial moisture content of substrate and inoculum sizes. SSF was carried out by using incubator at 37 ~C to test for enzyme activity at these following parameters： incubation time： 24, 48, 72, 96 and 120 hours; substrate moisture content： 64, 66, 68, 70 and 72% （w/w）; inoculum sizes： 0.5, 1.0, 1.5, 2.0, 2.5 and 3.0 mL spore suspension （5.5 × 10^6 spores/mL）. Enzyme activities were measured through the estimation of liberated reducing sugars after the assay of amylase enzyme by using DNS （3, 5 dinitrosalicylic acid） method. Highest enzyme activities were obtained at these following parameters： incubation time： 72 hours （31.76 U/gds）; initial moisture content ofsubstrate： 66% （26.66 U / gds） and inoculum sizes： 2.0 mL （30.56 U/gds）.

Selection of Relevant Variables to the Enzyme Production on Red Grape Pomace by Solid-State Fermentation

With the aim of to valorise red grape pomace and to reduce its environmental impact, the production of enzymatic preparations appear as an interesting choice. Statistical experimental Plackett-Burman designs were applied for the selection of relevant medium components and culture conditions for cellulase, xylanase, polygalacturonase and tannase production by Aspergillus awamori, in solid-state fermentation on red grape pomace. Ten variables were tested： initial moisture content （IMC）, particle size （PS）, temperature, initial pH, time of cultivation, mixing （Mx）, and additions of： fructose, tannic acid, sodium phosphate, and ammonium sulphate （ASA）. Results indicate that the production of each enzyme was affected in a distinct way by the different variables. Also, for each of the enzyme activities considered, IMC must be carefully controlled, and optimized above 65%; PS and Mx, must not be taken into account and ASA must be discarded. The other variables studied, must be selected according to the enzyme activity that will be favored.

茯苓补料液体发酵工艺优化及不同来源茯苓所含成分量比较

目的优化茯苓发酵罐补料液体发酵的发酵工艺,比较天然茯苓、发酵茯苓、药性发酵茯苓和复合药性发酵茯苓等不同茯苓样品化学成分的差异。方法分别以营养培养基、药性培养基和复合药性培养基为初始发酵培养基,开展茯苓发酵罐补料液体发酵的研究,筛选出最适初始发酵培养基和确定最佳发酵时间。利用茯苓化学成分的理化性质进行提取分离和定量测定。结果添加薏苡仁和枸杞子的复合药性培养基为最适初始发酵培养基,最佳发酵时间为120 h。测定了不同来源茯苓中总糖、多糖、氨基酸、微量元素和灰分的量。结论不同初始发酵培养基对茯苓液体发酵有较大影响,不同来源茯苓间的化学成分有较大差异。