摘要
通过单因素实验,考察了固态发酵基质、外加氮源、初始含水量、装料量,接种量及培养温度对樟芝菌(Antrodia cinnamomea)固态发酵生产三萜系化合物的影响。单因素实验结果显示,NH4Cl加量、初始含水量、装料量和接种量对樟芝三萜系化合物含量的影响较显著,以上述显著因素作为随机因子,进行均匀设计实验,采用逐步回归方法对实验结果进行分析。实验结果表明:以小米为固态发酵基质,添加NH4Cl0.2%,初始含水量65%(g水/g干基),1L三角瓶装料量为120g,接种量55%(v/w),培养温度为28℃的条件下,樟芝三萜系化合物含量达到87.62mg/g(干基),比未优化前提高1.56倍;固态发酵产物中三萜系化合物的含量是樟芝液态发酵产物中的5倍。
The effects of a number of factors including substrate, supplementary nitrogen source, substrate capacity,initial moisture content,inoculum size and temperature on triterpenoids content by Antrodia cinnamomea were studied by the single factors experiments.The results demonstrated that the effects of NH4CI content, initial moisture content,substrate capacity and inoculum size on triterpenoids content were significant.These significant factors were further investigated by uniform design experiments.Step regression analysis method was employed for analysis the experiment results.The results showed that the optimum compositions of fermentation medium for triterpenoids content were as follows.millet 120g,NH4Cl 0.2% （w/v）, initial moisture content 65% [ g（ water）/g（ dry weight） ] ,inoculum size 55% （v/w） and temperature 28℃. With these optimum conditions, triterpenoids content could reach 87.62mg/g,and the optimum value was 1.56 times higher than the initial value, and 5 times higher than the value reported in submerged fermentation.
出处
《食品工业科技》
CAS
CSCD
北大核心
2011年第7期174-177,共4页
Science and Technology of Food Industry
关键词
樟芝菌
三萜系化合物
固态发酵
优化
均匀设计
Antrodia cinnamomea
triterpenoids
solid-state fermentation
optimization ~ uniform design methodology
