摘要
采用HPLC法,以甘草次酸为对照,分析内生真菌GRE111的活性成分;采用琼脂扩散法,对内生真菌GRE111进行抑菌活性分析,并采用单因素实验及正交实验法对内生真菌GRE111发酵条件进行优选;采用形态学观察及ITS序列分析法对内生真菌GRE111进行菌种鉴定。结果表明,在内生真菌GRE111发酵液中含有甘草次酸;抑菌活性实验结果表明,内生真菌对10种致病菌均有较好的抑制作用,尤其对金黄色葡萄球菌的抑菌效果较为明显;经优化,GRE111的最佳发酵工艺为培养基中葡萄糖质量浓度1.0%,蛋白胨质量浓度1.0%,初始pH值7.0,装液量50%,接种量5%,培养时间14 d,摇床转速140 r/min;经鉴定,内生真菌GRE111为产黄青霉(Penicillium chrysogenum)。研究表明,内生真菌GRE111为甘草次酸产生菌,该研究为采用微生物发酵法生产甘草次酸奠定了基础。
The active components of endophytic fungus GRE111 are analyzed by HPLC with glycyrrhetinic acid as the reference.The antibacterial activity of endophytic fungus GRE111 is analyzed by agar diffusion method.The fermentation conditions of endophytic fungus GRE111 are optimized by single factor experiment and orthogonal experiment;the endophytic fungus GRE111 is identified by morphological observation and ITS sequencing analysis.The results show that there is glycyrrhetinic acid in the fermentation broth of endophytic fungus GRE111;the results of antibacterial activity test show that the endophytic fungus has a good inhibition effect on 10 pathogens,especially on Staphylococcus aureus.After optimization,the best fermentation process of GRE111 is as follows:glucose mass concentration of 1.0%,peptone mass concentration of 1.0%in the culture medium with initial pH value of 7.0,liquid volume of 50%,inoculation amount of 5%,culture time of 14 d and shaking speed of 140 r/min;after identification,endophytic fungus GRE111 is Penicillium chrysogenum.The above research shows that the endopytic fugus GRE111 is a glycyrrhetinic acid-producing fungus.The research has laid a foundation for the production of glycyrrhetinic acid by microbial fermentation method.
作者
万璐
闫佳佳
尤梦瑶
郑春英
WAN Lu;YAN Jia-jia;YOU Meng-yao;ZHENG Chun-ying(Engineering Research Center of Agricultural Microbiology Technology,Ministry of Education,Heilongjiang University,Harbin 150500,China;Key Laboratory of Microbiology in Regular Institutions of Higher Education in Heilongjiang Province,School of Life Sciences,Heilongjiang University,Harbin 150080,China)
出处
《中国调味品》
CAS
北大核心
2022年第10期41-46,共6页
China Condiment
基金
黑龙江大学校企合作横向项目(20170223)。
关键词
甘草次酸
内生真菌
抑菌活性
发酵条件
鉴定
glycyrrhetinic acid
endophytic fungus
antibacterial activity
fermentation condition
identification
作者简介
万璐(1997-),女,硕士,研究方向:食品和药物生物活性挖掘与研发;通讯作者:郑春英(1968-),女,教授,博士,研究方向:食品和药物生物活性挖掘与研发。
