大秃马勃菌丝体多糖的发酵条件优化及其抑菌作用  

Optimization of fermentation conditions of polysaccharide from Calvatia gigantea mycelium and its antibacterial effect

作　　者：李作美[1] 吴珊珊[1] 陈佳[1] 

机构地区：[1]蚌埠学院生物与食品工程系,安徽蚌埠233000

出　　处：《中国酿造》2016年第8期120-123,共4页China Brewing

基　　金：2013年度安徽高等学校省级自然科学研究项目(KJ2013Z202)

摘　　要：采用单因素试验及正交试验对大秃马勃菌丝体多糖的液态发酵条件进行了优化。以细菌作为供试菌种,采用滤纸片法对提取的大秃马勃菌丝体多糖进行了抑菌实验。结果表明,大马勃液态发酵培养的最佳条件为发酵温度28℃,转速150 r/min,发酵时间8 d。在此最佳发酵条件下,菌体干质量为(7.08±0.51)g/L。抑菌实验结果显示,大秃马勃菌丝体多糖对革兰氏阳性菌有明显地抑制作用,并且随着多糖质量浓度的增大,抑菌作用越强。The liquid state fermentation conditions of polysaccharides from Calvatia gigantea mycelia were optimized by single factor and orthogonal experiments. Using the bacteria as test strains, the antibacterial experiments of polysaccharides extracted fi＇om C. gigantea mycelia were conducted. The results showed that the optimum liquid state fermentation conditions were temperature 28 ℃, revoNing speed 150 r/min and time 8 d. Under the optimum conditions, the mycelia dry mass was （7.08±0.51） g/L. The results of antibacterial experiments showed that polysaccharides from C. gigantea mycelia had obviously inhibitory effect on gram-positive bacteria. And with the increasing of polysaccharide concentrations, the antibacterial effect was stronger.

关 键 词：大秃马勃菌丝体 多糖 液态发酵 抑菌作用 

分 类 号：TS201.3[轻工技术与工程—食品科学]