油酸促进灵芝三萜液态深层发酵的工艺研究及规模化验证

苏晓薇,唐庆九,张劲松,冯娜,王金艳,周帅,冯杰,俞苓

Synthesis of triterpenes in liquid submerged fermentation of Ganoderma lingzhi promoted by oleic acid

SU Xiao-Wei,TANG Qing-Jiu,ZHANG Jing-Song,FENG Na,WANG Jin-Yan,ZHOU Shuai,FENG Jie,YU Ling

表5 250mL摇瓶规模的响应面摇瓶验证

Table 5 Response surface validation at the scale of 250mL shaking flask

类别 Category 高温灭菌 Moist heat sterilization 过滤除菌 Filtration sterilization 三萜含量 Triterpene content (mg/g) 菌丝体生物量 Mycelial biomass (g/L) 三萜含量 Triterpene content (mg/g) 菌丝体生物量 Mycelial biomass (g/L) 对照组 Control 20.89±0.30 10.12±0.78 20.89±0.30 10.12±0.78 响应面优化组 Optimal response surface group 42.69±0.19 14.42±0.06 43.38±0.30 20.79±0.35 响应面中心组 Response surface center group 39.38±0.10 13.50±0.59 38.78±0.04 14.30±0.33 单因素优化组 Optimal single factor group 浓度 Concentration of oleic acid 37.65±1.62 13.89±0.19 37.96±0.61 19.03±0.16 时间 Time of fermentation 30.08±0.18 13.69±0.75 28.27±0.58 14.19±0.97