灵芝S_3发酵培养基的优化及其对镰刀菌的抑制  

Optimization of Ganoderma lingzhi S_3 fermentation medium and inhibition of the fermented liquid against Fusarium oxysporum

作　　者：黎扣扣 张春苗[1] 顾海东[1] 金羽[1] 曲娟娟[1] 

机构地区：[1]东北农业大学资源与环境学院,黑龙江哈尔滨150030

出　　处：《菌物学报》2014年第2期401-410,共10页Mycosystema

摘　　要：以发酵液对镰刀菌孢子萌发的抑制率为指标,通过单因素试验,研究不同碳源、氮源、生长因子对灵芝S3发酵液抑菌活性的影响。运用响应面法,对各营养组分的含量进行优化。优化后碳源、氮源、生长因子含量分别为:乳糖3.04%,蛋白胨0.28%,VB1 0.0047%,抑菌率为91.71%,比基础发酵培养基增加了42.15%。发酵液作用12h后,光学显微镜下镰刀菌菌丝出现膨大和消融等畸变,并出现典型的"念珠状"形态;透射电镜显示镰刀菌孢子内出现大量空泡、原生质收缩,说明灵芝S3发酵液中的活性物质可有效抑制菌丝生长及孢子萌发。Using inhibition rate of fermentation liquid on Fusarium oxysporum spore germination as index, the effects of different carbon source, nitrogen source, and growth factors on the inhibition activity of Ganoderma lingzhi S3 were studied by single factor experiments. The parameters of nutrient factors were optimized using response surface methodology. The optimum medium contained 3.04% of lactose, 0.28% of peptone and 0.0047% of VB1 and the inhibition rate was up to 91.71%, being 42.15% higher than that of basic medium. After 12h treatment by fermentation broth, the mycelia became distortional, misshapen, intumescent and bead-like. Under transmission electric microscope, the protoplasm became shrunken and vacuolization, indicating that the active material of fermentation broth can effectively inhibit mycelial growth and the spore germination.

关 键 词：灵芝 镰刀菌模型 发酵优化 抑菌 

分 类 号：S567.31[农业科学—中草药栽培]