响应面法优化巴西蘑菇液体培养基的研究
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摘要
为了优化巴西蘑菇(Agaricus blazei Murrill)的液体发酵培养,在单因素试验基础上,以杏鲍菇(Pleurotus Eryngii)菌渣提取液(A)、酵母浸膏(B)和玉米粉(C)用量作为影响因子,巴西蘑菇的菌丝体干重(Y)为响应值,采用3因素3水平的Box-Behnken试验设计及响应面分析法对巴西蘑菇液体培养基各参数及其交互作用进行了研究。结果表明:因素A、B、C及AC的交互作用对巴西蘑菇菌丝体干重影响均达到了极显著水平,液体发酵培养基最优组分为:杏鲍菇菌渣153.5 g/L,酵母浸膏9.7 g/L,玉米粉30.5 g/L,其菌丝体生物量最大为1.785 g/100 m L,与试验模型预测值(1.796 g/100 m L)的相对误差值仅为0.62%。
In order to optimize the liquid fermentation culture of Agaricus blazei Murrill,based on single-factor experiment,taking usage of SMS extract of Pleurotus eryngii( referred to SMS)( A),yeast extract( B) and corn starch( C) as effect factors and mycelial dry weight( Y) as response value,this paper studied the parameters of liquid fermentation culture of Agaricus blazei Murrill and their interaction by 3 factors and 3 levels Box-Behnken designation combined with respond surface methodology. The results showed that parameters A,B,C and the interaction of AC on mycelial dry weight was extremely significant. The optimum composition for liquid fermentation culture were SMS( 153.54 g/L),yeast extract( 9.74 g/L) and corn starch( 30.51 g/L). The maximum biomass of mycelial reached 1.785 g/100 m L,which was very close to the model predictive value( 1.796 g/100 m L),and the relative error value was only 0.62%.
In order to optimize the liquid fermentation culture of Agaricus blazei Murrill,based on single-factor experiment,taking usage of SMS extract of Pleurotus eryngii( referred to SMS)( A),yeast extract( B) and corn starch( C) as effect factors and mycelial dry weight( Y) as response value,this paper studied the parameters of liquid fermentation culture of Agaricus blazei Murrill and their interaction by 3 factors and 3 levels Box-Behnken designation combined with respond surface methodology. The results showed that parameters A,B,C and the interaction of AC on mycelial dry weight was extremely significant. The optimum composition for liquid fermentation culture were SMS( 153.54 g/L),yeast extract( 9.74 g/L) and corn starch( 30.51 g/L). The maximum biomass of mycelial reached 1.785 g/100 m L,which was very close to the model predictive value( 1.796 g/100 m L),and the relative error value was only 0.62%.
引文
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[13]吴琪,苏荣荣,吴秋云,等.一种姬松茸栽培料配方筛选[J].北方园艺,2018(11):158-163.Wu Q,Su R R,Wu Q Y,et al.. Screening of compost formulafor cultivating Agaricus Blazei Murill[J]. Northern Hortic.,2018(11):158-163.
[14]贾薇,张劲松,周昌艳,等.巴西蘑菇菌体深层发酵培养条件的优化及成分分析[J].菌物系统,2002,21(4):573-579.Jia W,Zhang J S,Zhou C Y,et al.. Research on submergedfermentation process and nutritive analysis of Agaricus Blazei[J]. Mycosystema,2002,21(4):573-579.
[15]蔡德华,倪新江,杨立红,等.姬松茸菌丝体深层培养条件的研究[J].中国食用菌,2003,22(4/5):47-48,38-39.Cai D H,Ni X J,Yang L H,et al.. Study on the submergeculture conditions of Agaricus blazei[J]. Edible Fungi China,2003,22(4/5):47-48,38-39.
[2] Zhai F H, Han J R. Mycelial biomass and intracellularpolysaccharides yield of edible mushroom Agaricus blazeiproduced in wheat extract medium[J]. Food Sci. Technol.,2016(66):15-19.
[3]熊兀,成钢,朱珠,等.食用菌栽培基料研究进展[J].中国食用菌,2014,33(4):5-8.Xiong W,Cheng G,Zhu Z,et al.. Research on edible fungiculture material[J]. Edible Fungi China,2014,33(4):5-8.
[4] Su Z Y,Hwang L S,Kuo Y H,et al.. Black soybean promotesthe formation of active components with antihepatoma activity inthe fermentation product of Agaricus blazei[J]. J. Agric. FoodChem.,2008,56:9447-9454.
[5]于金威.姬松茸菌液体发酵及其多糖活性研究[D].长春:吉林大学,硕士学位论文,2010.Yu J W. Study on liquid fermentation of fermentation ofAgaricus Blazei Murill and bioactivity of its polysaccharides[D]. Changchun:Jilin University,Master Dissertation,2010.
[6]范雷法,潘慧娟,Soccol C R,等.响应面法优化姬松茸液体发酵培养基中红糖和酵母膏浓度[J].食用菌学报,2005,12(3):27-31.Fan L F,Pan H J,Soccol C R,et al.. Response surfacemethodology for optimization of the concentration of brown sugarand yeast extract for mycelial biomass and exopolysaccharideyield of Agaricus blazei[J]. J. Edible Fungi,2005,12(3):27-31.
[7]王丽红,孔阳,马卫红,等.姬松茸菌丝体深层液体发酵条件的优化[J].陕西科技大学学报,2013,31(3):96-101.Wang L H,Kong Y,Ma W H,et al.. Optimization of liquidsubmersion culture condition of Agaricus blazei Murill[J].Shaanxi J. Sci. Technol. Univ.,2013,31(3):96-101.
[8]赵迎庆,曹新志,熊俐,等.响应面法在姬松茸液体发酵培养基优化中的应用[J].中国食品学报,2014,14(4):120-126.Zhao Y Q,Cao X Z,Xiong L,et al.. Application of responsesurface for the optimization of submerged cultivation of AgaricusBlazei Murill[J]. China J. Food Sci. Technol.,2014,14(4):120-126.
[9]陆娜,袁卫东,周祖法,等.4种工厂化食用菌菌糠的主要营养成分及重金属分析[J].中国食用菌,2015,34(6):42-44,49.Lu N,Yuan W D,Zhou Z F,et al.. Analysis on nutrients andheavy metals of four edible fungi residue in the factoryproduction[J]. Edible Fungi China,2015,34(6):42-44,49.
[10]张国广,王丽霞,占凌云,等.杏鲍菇菌糠提取液对4种食用菌菌丝生长的影响[J].中国食用菌,2009,28(5):19-20,30.Zhang G G,Wang L X,Zhan L Y,et al.. Effect of spentsubstrate of Pleurotus eryngii on the mycelia growth of fouredible fungi[J]. Edible Fungi China,2009,28(5):19-20,30.
[11]林建原,季丽红.响应面优化银杏叶中黄酮的提取工艺[J].中国食品学报,2013,13(2):83-90.Lin J Y,Ji L H. Optimization of flavonoids from Ginkgo Bilobausing response surface analysis[J]. China J. Food Sci.Technol.,2013,13(2):83-90.
[12]郑树生,梁丽坤,倪新江.巴西蘑菇液体培养及胞外多糖积累研究[J].东北农业大学学报,2010,41(8):43-47.Zheng S S,Liang L K,Ni X J. Study on mycelia growth andexopolysaccharide accumulation in submerged culture ofAgaricus blazei[J]. Northeast J. Agric. Univ.,2010,41(8):43-47.
[13]吴琪,苏荣荣,吴秋云,等.一种姬松茸栽培料配方筛选[J].北方园艺,2018(11):158-163.Wu Q,Su R R,Wu Q Y,et al.. Screening of compost formulafor cultivating Agaricus Blazei Murill[J]. Northern Hortic.,2018(11):158-163.
[14]贾薇,张劲松,周昌艳,等.巴西蘑菇菌体深层发酵培养条件的优化及成分分析[J].菌物系统,2002,21(4):573-579.Jia W,Zhang J S,Zhou C Y,et al.. Research on submergedfermentation process and nutritive analysis of Agaricus Blazei[J]. Mycosystema,2002,21(4):573-579.
[15]蔡德华,倪新江,杨立红,等.姬松茸菌丝体深层培养条件的研究[J].中国食用菌,2003,22(4/5):47-48,38-39.Cai D H,Ni X J,Yang L H,et al.. Study on the submergeculture conditions of Agaricus blazei[J]. Edible Fungi China,2003,22(4/5):47-48,38-39.
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