小美牛肝菌内生真菌的分离鉴定及产胞外多糖发酵条件优化  

Isolation and identification of endophytic fungi from Boletus speciosus and optimization of fermentation conditions for exopolysaccharides production

作　　者：王利 肖扬微 周庆雯 舒志恒 张俊豪 胡超[1] 兰时乐[1] WANG Li;XIAO Yangwei;ZHOU Qingwen;SHU Zhiheng;ZHANG Junhao;HU Chao;LAN Shile(College of Bioscience and Biotechnology,Hunan Agricultural University,Changsha 410128,China)

机构地区：[1]湖南农业大学生物科学技术学院,湖南长沙410128

出　　处：《中国酿造》2024年第7期140-146,共7页China Brewing

基　　金：湖南省自科基金项目(2021JJ50130)。

摘　　要：该研究从小美牛肝菌(Boletus speciosus)子实体中分离筛选产胞外多糖内生真菌,通过形态学观察及分子生物学技术对筛选菌株进行鉴定。以胞外多糖产量为评价指标,采用单因素试验研究发酵培养基和发酵条件对筛选菌株产胞外多糖产量的影响,在单因素试验结果的基础上,通过响应面试验对胞外多糖产量影响较大的发酵条件进行优化。结果表明,筛选出一株产胞外多糖内生真菌,命名为XY,被鉴定为Hypomyces chlorinigenus。最佳产胞外多糖发酵培养基为:葡萄糖4%、豆粕粉3%、KH2PO40.25%、CaCl20.05%;最佳发酵条件为:发酵温度24℃、摇床转速190 r/min、接种量8%(V/V)、装液量100 mL/250 mL、发酵时间6.5 d。在此条件下,菌株XY的胞外多糖产量达到36.04 mg/mL。Endophytic fungus producing exopolysaccharides was isolated from the fruiting body of Boletus speciosus,and the screened strain was identified through morphological observation and molecular biology technigues.The effects of fermentation medium and fermentation conditions on the exopolysaccharides production of the screened strain were studied by single-factor experiments with exopolysaccharide production as an evaluation indicator.Based on the results of the single factor experiments,the fermentation conditions that significantly affected the production of extracellular polysaccharides were optimized through response surface tests.The results showed that an exopolysaccharides producing strain was screened and named XY,and it was identified as Hypomyces chlorinigenus.The optimal fermentation medium formula was glucose 4%,soybean meal 3%,KH2PO40.25%,CaCl20.05%.The optimal fermentation conditions were fermentation temperature 24℃,shaking speed 190 r/min,inoculum 8%(V/V),liquid loading volume 100 ml/250 ml and fermentation time 6.5 d.Under these conditions,the polysaccharide yield reached 36.04 mg/ml.

关 键 词：小美牛肝菌 内生真菌 胞外多糖 发酵条件优化 响应面法 

分 类 号：Q939.99[生物学—微生物学] TS201.3[轻工技术与工程—食品科学]