Issue 03
Turn off MathJax
Article Contents
CAO Xin- zhi, ZHAO Ying-qing, YOU Jian-ming, LIU Jia, REN Lin-sheng. Optimization of submerge fermentation conditions of Agaricus Blazei Muril and dynamics analysis[J]. Science and Technology of Food Industry, 2016, (03): 170-176. doi: 10.13386/j.issn1002-0306.2016.03.028
Citation: CAO Xin- zhi, ZHAO Ying-qing, YOU Jian-ming, LIU Jia, REN Lin-sheng. Optimization of submerge fermentation conditions of Agaricus Blazei Muril and dynamics analysis[J]. Science and Technology of Food Industry, 2016, (03): 170-176. doi: 10.13386/j.issn1002-0306.2016.03.028

Optimization of submerge fermentation conditions of Agaricus Blazei Muril and dynamics analysis

doi: 10.13386/j.issn1002-0306.2016.03.028
  • Received Date: 2014-09-02
  • The 3 L fermentation tank allocation fermentation research about Agaricus Blazei Muril batch fermentation dynamics was conducted on the basis of shaking flask conditions optimization,the metabolic regulation of Agaricus Blazei Murill bacteria growth,extracellular polysaccharide,substrate consumption were described based on Logistic and Luedekingpiret equation.The results showed that the optimum culture conditions were the stirring rate of 152 r / min,ventilation quantity of 0.58 m3/ h,inoculation amount of 6%,temperature of 24.6 ℃ and p H at 6.4.Under the optimized conditions,1.420 g /100 m L for dry weight of mycelium,6.955 g / L for the amount of exopolysaccharides were achieved.Bacteria growth and the activity of intracellular polysaccharide generated were synchronous,the dynamic mathematical model and model parameters of describing the batch fermentation process were obtained,at the same time,the validation comparition about experimental data and model parameters were conducted,the model calculation and the experimental results had a good fitting. The active polysaccharide was classified as coupling model and the model could be used to predict the fermentation process.
  • loading
  • [1]
    Lv WH,Cong W,Cai ZL.Improvement of nisin production in p H feed-back controlled,fed-batch culture by Lactococcus lactis subsp.Laois[J].Biotechnology Letters,2004,26:1713-1716.
    [2]
    王艳,聂志勇,贺瑛,等.超声波协同复合酶法提取姬松茸多糖[J].天然产物研究与开发,2009,21(5):866-870.
    [3]
    张胜友.新法栽培姬松茸[M].武汉:华中农业大学,2010:2.
    [4]
    张卉,刘长江.姬松茸生理活性物质的研究进展[J].沈阳农业大学学报,2003,34(1):59-62.
    [5]
    赵迎庆,曹新志,熊俐,等.响应面法在姬松茸液体发酵培养基优化中的应用[J].2014,14(4):120-126.
    [6]
    陈志杰,韩永斌,沈昌,等.Plackett-Burman设计在灵芝生长及产胞外多糖主要影响因子筛选中的应用[J].食品科学,2005,26(12):115-117.
    [7]
    朱会霞,孙金旭.Nisin液体发酵工艺条件的响应面分析优化[J].中国乳品工业,2009,37(8):31-34.
    [8]
    郝学财,余晓斌,刘志钰,等.响应面方法在优化微生物培养基中的应用[J].食品研究与开发,2006,27(1):38-41.
    [9]
    Bailey JE,Ollis DF.Biochemical Engineering Fundamentals[M].New York:Mc Grawl-Hill Book Company,1996.
    [10]
    肖冬光.微生物工程原理[M].北京:中国轻工业出版社,2004.
    [11]
    Avadhani SK,Zheng ZX,Kalidas S.A mathematical model for the growth kinetics and synthesis of phenolics in oregano shoot cultures inoculated with Pseudomonas species[J].Process Biochem,1999,35:227-235.
    [12]
    Murat E,Ferda M.A kinetic model for actionrhodin production by Streptomyces coelicolor A3(2)[J].Process Biochem Eng J,2003,14:137-141.
    [13]
    Murata K,Kimura A.Cloning of a glutathione biosynthesis in E.coli B[J].Appl Environ Microbiol,1982,44:1444-1449.
    [14]
    Jong Pil Park,Young Mi Kim,Sang Woo Kim et al.Effect of aeration rate on the mycelial morphology and exo-biopolymer production in cordyceps militaris[J].Process Biochemistry.2002,37:1257-1262.
    [15]
    周帅,唐庆九,杨焱,等.药用真菌粗多糖蛋白含量测定方法[J].食用菌学报,2010,17(1):72-75.
    [16]
    蔡武成,袁厚积.物物质常用化学分析法[M].北京:科学出版社,1982.
    [17]
    周选围.姬松茸液体培养基的筛选[J].中国食用菌,2001,20(2):32-34.
    [18]
    张惟杰.糖复合物生化研究技术[M].杭州:浙江大学出版社,1994.
    [19]
    李永泉.发酵工程原理和方法[M].杭州:杭州大学出版社,1995.
  • 加载中

Catalog

    通讯作者: 陈斌, bchen63@163.com
    • 1. 

      沈阳化工大学材料科学与工程学院 沈阳 110142

    1. 本站搜索
    2. 百度学术搜索
    3. 万方数据库搜索
    4. CNKI搜索

    Article Metrics

    Article views (62) PDF downloads(150) Cited by()
    Proportional views
    Related

    /

    DownLoad:  Full-Size Img  PowerPoint
    Return
    Return