摘要
【目的】研究不同营养物质对红汁乳菇发酵液抑菌效果的影响,为红汁乳菇的开发利用提供依据。【方法】以红汁乳菇菌株SH-3为研究对象,大肠杆菌为指示菌,用摇瓶培养法研究不同碳源、氮源对红汁乳菇发酵液抑菌效果的影响,采用二次通用旋转组合设计安排试验方案,并通过回归分析和响应面分析优化红汁乳菇发酵基质的配方。【结果】在试验范围内,以葡萄糖和麦芽糖为碳源,蛋白胨和酵母膏为氮源时,发酵液的抑菌效果最佳;最佳的液体发酵基质配方为:葡萄糖48.30g/L,麦芽糖45.29g/L,蛋白胨4.69g/L,酵母膏4.12g/L,KH2PO41.0g/L,MgSO40.5g/L,水1 000mL(pH=7.0),抑菌圈理论直径为2.01cm。【结论】发酵基质配方影响发酵液的抑菌效果,红汁乳菇发酵的最佳碳源为葡萄糖和麦芽糖,最佳氮源为蛋白胨和酵母膏,最终确定的最佳基质配方对提高红汁乳菇发酵的经济效益有一定参考作用。
【Objective】 The study researched the influence of different nutrient substances on antibacterial effect in Lactarius hatsudake Tanaka liquid fermentation.【Method】 We used SH-3 as the research object,and E.coli as indicator,to study the influence of different carbon sources and nitrogen sources on the antibacterial effect of liquid fermentation of Lactarius hatsudake Tanaka.Through quadratic general rotation design planning the project,we got the optimizing matrix formula of liquid fermentation of Lactarius hatsudake Tanaka using regression analysis and response surface analysis methods.【Result】 In the test range,the best antibacterial effect of liquid fermentation was obtained when glucose and maltose were the carbon sources and peptone and yeast extract were the nitrogen sources.The optimal formula was：glucose was 48.30 g/L,maltose was 45.29 g/L,peptone was 4.69 g/L,yeast extract was 4.12 g/L,KH2PO4 was 1.0 g/L,MgSO4 was 0.5 g/L,water was 1 000 mL（pH=7.0）,and the inhibition zone diameter was 2.01 cm.【Conclusion】 Matrix formula influenced the antibacterial effect of liquid fermentation.The best carbon sources were glucose and maltose,and the best nitrogen sources were peptone and yeast extract.The best formula which was finally determined has a certain reference for improving the Lactarius hatsudake fermentation economic benefit.
出处
《西北农林科技大学学报（自然科学版）》
CSCD
北大核心
2013年第6期173-180,187,共9页
Journal of Northwest A&F University(Natural Science Edition)
基金
陕西省科技统筹创新工程计划项目(2011KTCL02-16)
关键词
红汁乳菇
液体发酵
基质配方
抑菌圈直径
抑菌效果
Lactarius hatsudake Tanaka
liquid fermentation
matrix formula
inhibition zone diameter
antibacterial effect
