In this study, the main goal of co-fermentation of fungal polysaccharides with Cordyceps militaris(C.m) and Sanghuangporus lonicericola(S.i) is as follows, the co-fermentation method, co-fermentation medium and fermen...
详细信息
In this study, the main goal of co-fermentation of fungal polysaccharides with Cordyceps militaris(C.m) and Sanghuangporus lonicericola(S.i) is as follows, the co-fermentation method, co-fermentation medium and fermentation conditions were studied, and the polysaccharide extraction from the mycelium obtained by co-fermentation was tested. On this basis, the main active ingredient content and the antioxidant activity difference of polysaccharide of the single bacteria and co-fermented mycelium were compared. The main findings are as follows:1. A co-fermentation model for producing polysaccharides was established by C.m and S.i. The key medium components were determined by single factor experiment, which were divided into soluble starch(A), beef extract powder, K2 HPO4 and MgSO4·7 H2 O. The optimal medium composition was predicted to be: soluble starch32.20 g/L, beef extract powder 12.07 g/L, K2 HPO4 1.11 g/L, MgSO4·7 H2 O 0.36 g/L.2. Based on the optimization of medium, the key factors affecting the fermentation conditions were inoculum volume, culture temperature, initial pH. The best fermentation conditions for co-fermentation of fungal polysaccharides were: inoculum volume 19.86%, culture temperature 30.05 ℃, initial pH=7.06.3. The best extraction process was as follows: the ratio of material to water was 1:50(g/mL);the ultrasonic power was 320 W;the ultrasonic time was 50 min. The CaCl2 method was used for deproteinization. When the calcium chloride content was 5%, the polysaccharide yield was 93.66%, the deproteinization rate was 90.7%. The macro chromic resin HD-3 was used for decolorization.4. The content of polysaccharides, triterpenoids and flavonoids in the mycelium obtained by co-fermentation was significantly higher than that of single fungal. The three free radical scavenging rates of co-fermented mycelium polysaccharides were about 65%, which was significantly higher than that of single-species polysaccharides. The elution of three mycelium polysacchari
暂无评论