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中国精品科技期刊2020
李玉国,姜坤,张道志,等. 刺五加内生真菌CWJ01产抑菌物质发酵条件优化及成分分析[J]. 食品工业科技,2024,45(17):1−14. doi: 10.13386/j.issn1002-0306.2023110328.
引用本文: 李玉国,姜坤,张道志,等. 刺五加内生真菌CWJ01产抑菌物质发酵条件优化及成分分析[J]. 食品工业科技,2024,45(17):1−14. doi: 10.13386/j.issn1002-0306.2023110328.
LI Yuguo, JIANG Kun, ZHANG Daozhi, et al. Fermentation Conditions Optimization and Components Analysis of Antimicrobial Substances-producing Endophytic Fungus CWJ01 from Acanthopanax senticosus[J]. Science and Technology of Food Industry, 2024, 45(17): 1−14. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023110328.
Citation: LI Yuguo, JIANG Kun, ZHANG Daozhi, et al. Fermentation Conditions Optimization and Components Analysis of Antimicrobial Substances-producing Endophytic Fungus CWJ01 from Acanthopanax senticosus[J]. Science and Technology of Food Industry, 2024, 45(17): 1−14. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023110328.

刺五加内生真菌CWJ01产抑菌物质发酵条件优化及成分分析

Fermentation Conditions Optimization and Components Analysis of Antimicrobial Substances-producing Endophytic Fungus CWJ01 from Acanthopanax senticosus

  • 摘要: 从刺五加叶中分离得到一株具有较好抑菌活性的内生真菌CWJ01,为提高该菌株发酵液抑菌活性,并探究其抑菌活性物质基础,在单因素实验的基础上,结合抑菌活性进行正交试验优化刺五加内生真菌CWJ01的发酵条件,并采用柱色谱法对其含有的次生代谢产物进行分离,结合形态学及ITS序列分析法,对内生真菌CWJ01进行菌种鉴定。结果表明,CWJ01的最适发酵工艺条件:以PDB为基础培养基,以2%葡萄糖为碳源,以1%蛋白胨为氮源,培养基初始pH为7.0,培养基装液量为60%,菌株接种量为5%,空气浴振荡器转速为140 r/min,温度为28 ℃,连续培养15 d;在最适发酵条件下,CWJ01 发酵液对金黄色葡萄球菌的抑菌圈直径可达27.48±0.17 mm;从内生真菌CWJ01发酵液中分离得到反式肉桂酸及苯甲酸,并且内生真菌CWJ01经鉴定为波兰青霉(Penicillium polonicum)。本研究可为深入挖掘药用植物内生菌抗菌活性物质提供参考。

     

    Abstract: An endophytic fungus CWJ01 with good antibacterial activity was isolated from the leaves of Acanthopanax senticosus. In order to improve the antibacterial activity of the fermentation broth of this strain and explore the substance basis of its antibacterial activity, the fermentation conditions of the endophytic fungus CWJ01 were optimized by orthogonal experiment according the antibacterial activity on the basis of single factor experiments. The secondary metabolites contained in the endophytic fungus CWJ01 were separated by column chromatography. The strains of the endophytic fungus CWJ01 were identified by morphology and ITS sequence analysis. The results showed that the optimum fermentation conditions of CWJ01 were as follows: PDB as the base medium, 2% glucose as the carbon source, 1% peptone as the nitrogen source. The initial pH of the medium was 7.0, the liquid content of the medium was 60%, the inoculated strain was 5%, the rotating speed was 140 r/min, the temperature was 28 ℃, and the culture time was 15 days. Under the optimal process conditions, the diameter of inhibition zone of CWJ01 fermentation broth against Staphylococcus aureus was 27.48±0.17 mm. Trans-cinnamic acid and benzoic acid were isolated from the fermentation broth of endogenous fungus CWJ01, and the endophytic fungus CWJ01 was identified as Penicillium polonicum. This study can provide reference for further exploration of antibacterial active substances of endophytes.

     

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