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《1702.小刺猴头菌发酵工艺优化研究》由会员上传分享，免费在线阅读，更多相关内容在工程资料-天天文库。
1、小刺猴头菌发酵工艺优化研究摘要药用真菌是指对疾病有治疗、预防或抑制作用以及对人体有保健作用的一类真菌。由于目前我国中药无序开发，资源枯竭，生物多样性锐减，多数药用真菌的天然资源稀缺。人工栽培由于生长期长，受外界环境因素影响大，难以满足社会需求。而液体发酵技术简易可行，因此药用真菌的液体发酵技术成为了中药研发的一个重要方向。小刺猴头菌也属于药用真菌，目前已有以小刺猴头发酵浸膏为原料治疗慢性胃炎的制剂应用于临床。过去对小刺猴头子实体多糖在化学结构，药理作用等方面进行了系统的研究，结果表明：小刺猴头子实体多糖可明显抑制胃窦及胃体粘膜的萎缩变
2、薄，增加胃蛋白酶消化活性，降低血清胃泌素含量。由此可见，对于小刺猴头菌的需求将日益增多。本文系统研究了小刺猴头菌的液态发酵培养基及发酵条件。结果显示，小刺猴头菌的最优培养条件是25℃，150ml装量，150r/min，pH5.5，接种20%，培养7天；最优的碳源是葡萄糖，最优的氮源是酵母膏；最优的培养基是葡萄糖4%，小麦粉2%，酵母膏3%，麸皮1.5%，KH2PO40.15%，MgSO4·7H2O0.075%，VB10.1%。本研究为今后小刺猴头菌的大规模工业化生产奠定了基础。AbstractMedicalFungiarekindso
3、ffungipossessingdiseasetreatmentaswellashumanhealthcare.BecauseofthedisorderlydevelopmentofChinesemedicineinChina,theexhaustedresourcesandthesharpdropinbiodiversity,Mostofthenaturalresourcesofmedicinalfungiarerare.Cultivationcanhardlymeettheneedsofsocietyforitslonggrowt
4、hcycleandbeingeasilyaffectedbyoutsideenvironmentalfactors.However,theliquidfermentationtechnologyissimpleandfeasible.Inthiscase,thestudyonthefermentationtechnologyofmedicalfungihasbecomeanimportantdirectioninChinesemedicineresearchanddevelopment.Beingonekindofmedicalfun
5、gi,theHericiumCaput-medusaehasitsownmedicalworth.NowthereareclinicalpreparationsmadeofHericiumCaput-medusae’sfermentationextracttreatingchronicgastritis.ThepastresearchonthechemicalstructureandpharmacologicaleffectofpolysaccharidesfromfruitingbodiesofHericiumCaput-medus
6、aeindicatesthatthepolysaccharidesfromfruitingbodiesofHericiumCaput-medusaecaninhibittheatrophyofgastricantrumandgastricmucosa,increasethedigestiveactivityofpepsin,andlowerthelevelsofserumgastrin.ThisshowsthattheneedforHericiumCaput-medusaeisgrowingcontinuously.Westudied
7、onthefermentationtechnologyofHericiumCaput-medusaeinordertoincreasetheproduct,preparingforitslarge-scaleindustrialproduction.Thefinalresultsshowedthattheoptimalconditionsforcultivationare25℃,150mlcapacity,150r/min,ph5.5,20%inoculation,7days;theoptimalcarbonsourceisgluco
8、seandthebestsourceofnitrogenisyeastextract;theoptimalmediumincludes4%glucose,2%wheatflour,3%yeastextract,1.5%b
