基于木脂素生物合成的内生菌发酵五味子研究  

Study on Fermentation of Schisandra chinensis by Endophyte Based on Lignan Biosynthesis

作　　者：许哲祥 刘玉洁 刘松梅[1,2] 郑春英 XU Zhe-xiang;LIU Yu-jie;LIU Song-mei;ZHENG Chun-ying(Engineering Research Center of Agricultural Microbiological Technology,Ministry of Education,Heilongjiang University,Harbin 150500,China;Key Laboratory of Microbiology in General Institutions of Higher Education in Heilongjiang Province,College of Life Sciences,Heilongjiang University,Harbin 150080,China)

机构地区：[1]黑龙江大学农业微生物技术教育部工程研究中心,哈尔滨150500 [2]黑龙江大学生命科学学院,黑龙江省普通高校微生物重点实验室,哈尔滨150080

出　　处：《中国调味品》2020年第4期34-37,共4页China Condiment

摘　　要：采用内生菌发酵法高效生产五味子木脂素成分,通过HPLC法,以4种木脂素成分为对照,筛选出能够提高五味子木脂素的发酵菌株,采用柱色谱法分离纯化发酵五味子中4种主要木脂素成分,并对发酵菌株进行了形态学观察和18S rDNA序列同源性分析。结果表明,内生真菌WJ1能显著提高发酵五味子样品中4种主要木脂素成分,采用柱层析法可分别得到五味子醇甲、五味子酯甲、五味子甲素和五味子乙素,经鉴定发酵菌株WJ1为黑曲霉(Aspergillus niger),上述研究为生产五味子木脂素成分奠定了基础。The lignans of Schisandra chinensis are efficiently produced by endophyte fermentation method.By HPLC,four lignans are as the control to screen out the fermented strains that can improve lignans of Schisandra chinensis,and the four main lignans of Schisandra chinensis are separated and purified by column chromatography.Morphological observation and 18S rDNA sequence homology analysis of fermented strains are carried out.The results show that the endophytic fungus WJ1 could significantly improve the four main lignans in the fermented Schisandra chinensis samples.Schisandrin,schisantherin A,deoxyschizandrin,schisandrin B could be obtained respectively by column chromatography.The fermented strain WJ1 is identified as Aspergillus niger,which has laid a foundation for the production of lignans of Schisandra chinensis.

关 键 词：五味子 木脂素 内生菌 发酵 

分 类 号：TS201.3[轻工技术与工程—食品科学]