添加矿质元素对灵芝菌株G8液体培养产漆酶的影响  

Study on the Effect of Adding Mineral Elements on the Laccase Produced by Strain G8 of Ganoderma lucidum in Liquid Cultivation

作　　者：刘静雯 黄亮 班立桐 孙宁 王玉 杨艳 LIU Jing-wen;HUANG Liang;BAN Li-tong;SUN Ning;WANG Yu;YANG Yan(Department of Scientific Research,College of Agronomy and Resources Environmental,Tianjin Agricultural University,Tianjin 300384,China)

机构地区：[1]天津农学院农学与资源环境学院,天津300384

出　　处：《中国食用菌》2021年第10期59-63,共5页Edible Fungi of China

基　　金：天津市蔬菜产业技术体系创新团队项目(ITTVRS2021016);2019年天津市“131”创新型人才培养工程项目。

摘　　要：以灵芝菌株G8作为研究对象,以菌丝干重为指标,通过单因素试验,研究不同静置时间、装液量、初始pH对灵芝液体培养菌丝干重的影响。结果表明,当初始pH为5.0,250 mL摇瓶装液量为90 mL,静置时间为24 h时,灵芝的生长情况最好。进一步研究Fe^(2+)、Cu^(2+)、K^(+)、Mg^(2+)、Ca^(2+)对灵芝菌株G8液体培养过程中产漆酶的影响,通过单因素试验对比得出矿质元素种类和浓度对漆酶活性的影响。以添加KCl、CuSO_(4)、CaCO_(3)、MgSO_(4)进行L_(9)(3^(4))正交试验,结果表明矿质元素添加物包含KCl 0.1 g·L^(-1),CuSO_(4)0.15 g·L^(-1),CaCO_(3)0.2 g·L^(-1),MgSO_(4)0.5g·L^(-1)时为最优组合,此时漆酶活力最高值为72.28 U·L^(-1),与优化前相比提高了28%。In the experiment,Ganoderma lucidum strain G8 was used as the tested strain.The standing time,liquid medium volume and initial pH value of culture medium were screened through the single factor experiment,and the dry weight of mycelia was the evaluation index.The results showed that the best initial pH was 5.0,the liquid medium volume was 90 mL,the standing time was 24 h.The effects of five mineral elements,Fe^(2+),Cu^(2+),K^(+),Mg^(2+),Ca^(2+)on the laccase production of G.lucidum in liquid culture were studied,and the effect of iron type and concentration on activity of laccase was obtained by single factor experiment.Orthogonal experiments were designed with mineral element additives KCl,CuSO_(4),CaCO_(3)and Mg SO_(4)with three levels of four factors.The results showed that in laccase determination,the mineral element additives in culture medium were KCl 0.1 g·L^(-1),CuSO_(4)0.15 g·L^(-1),CaCO_(3)0.2 g·L^(-1),MgSO_(4)0.5 g·L^(-1)is the optimal treatment,the enzyme activity of laccase was 72.28 U·L^(-1),which increased by 28%compared with that before optimization.

关 键 词：灵芝 液体菌种 正交试验 矿质元素 

分 类 号：S646.9[农业科学—蔬菜学]