Fermentation optimization for the production of bioactive polysaccharides from Cordyceps sinensis fungus UM01
Fermentation optimization for the production of bioactive polysaccharides from Cordyceps sinensis fungus UM01
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DOI：
10.1016/j.ijbiomac.2015.04.040
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发表时间：
2015-08-01
影响因子：
8.2
通讯作者：
Li, Shao-Ping
中科院分区：
文献类型：
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作者：
Wang, Lan-Ying;Cheong, Kit-Leong;Li, Shao-Ping
以冬虫夏草UM01菌丝体为研究对象，采用正交设计和高效尺寸排斥层析-多角度激光光散射-折射率检测器(HPSEC-MALLS-RID)相结合的方法，对冬虫夏草菌丝体产生生物活性多糖的最佳发酵条件和发酵条件进行了研究。结果表明，菌丝生长的最适温度为15℃，最适初始pH为6.0，最适摇瓶转速为150 rpm，最适接种量为3%(v/v)，最适pH为2/5。此外，对中华乳杆菌UM01菌丝体中的生物活性多糖进行了鉴定，得到了相对分子质量在10 kDa以上的多糖组分。根据HPSEC-MALLS/RID法测定的最大生物活性多糖量(486.16+/-19.60 mg/)，确定了最佳发酵条件为：葡萄糖30.0g/L，蔗糖30.0g/L，磷酸二氢钾1.0g/L，氯化钙0.5g/L，酵母膏3.0g/L，氯化镁0.1g/L。研究结果有助于建立高效、可控的发酵工艺，实现中华绒螯蟹UM01生物活性多糖的工业化生产，并为今后开发独特的保健功能产品奠定基础。(C)2015爱思唯尔B.V.保留所有权利。
The optimal fermentation conditions and medium for the production of bioactive polysaccharides from the mycelium of Cordyceps sinensis fungus UM01 were investigated by using orthogonal design and high performance size exclusion chromatography coupled with multi-angel laser light scattering and refractive index detector (HPSEC-MALLS-RID). Results showed that the optimal temperature, initial pH, rotation speed, medium capacity (ratio of medium volume to the volume of flask bottle) and inoculums volume for the mycelium growth were 15 degrees C, pH 6.0, 150 rpm, 2/5 (v/v), and 3% (v/v), respectively. Furthermore, bioactive polysaccharides from the mycelium of C. sinensis fungus UM01 were determined as polysaccharide fractions with the molecular weight above 10 kDa. The optimal fermentation medium was determined as a composition of glucose 30.0 g/L, sucrose 30.0 g/L, KH2PO4 1.0 g/L, CaCl2 0.5 g/L, yeast extract 3.0 g/L, and MgCl2 0.1 g/L according to the maximum amount of the bioactive polysaccharides (486.16 +/- 19.60 mg/L) measured by HPSEC-MALLS/RID. Results are helpful to establish an efficient and controllable fermentation process for the industrial production of bioactive polysaccharides from C sinensis UM01, and beneficial to develop a unique health and functional product in future. (C) 2015 Elsevier B.V. All rights reserved.