食品与发酵工业 >

2023 , Vol. 49 >Issue 22: 215 - 222

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.034432

研究报告

紫陀螺菌的分离鉴定及其液体发酵条件的研究

  • 谭爱华 ,
  • 陈新 ,
  • 刘发志 ,
  • 李方桥
展开
  • 1(湖北三峡职业技术学院,湖北 宜昌,443000)
    2(华中农业大学应用真菌研究所,湖北 武汉,430070)
    3(湖北洪山实验室,湖北 武汉,430070)
第一作者：硕士,教授(李方桥教授为通信作者,E-mail:980416408@qq.com)

收稿日期: 2022-11-25

  修回日期: 2023-02-08

  网络出版日期: 2023-12-25

基金资助

湖北省宜昌市科技研究与开发项目(A22-1-056)

收起

Isolation, identification, and liquid fermentation of Gomphus purpuraceus

  • TAN Aihua ,
  • CHEN Xin ,
  • LIU Fazhi ,
  • LI Fangqiao
Expand
  • 1(Hubei Three Gorges Polytechnic, Yichang 443000, China)
    2(Institute of Applied Mycology, Huazhong Agricultural University, Wuhan 430070, China)
    3(Hubei Hongshan Laboratory, Huazhong Agricultural University, Wuhan 430070, China)

Received date: 2022-11-25

  Revised date: 2023-02-08

  Online published: 2023-12-25

Fold

摘要

为了系统性地研究外生菌根食用菌紫陀螺菌菌丝体的液体发酵体系,以紫陀螺菌子实体GPA为试材,采用组织分离和分子鉴定的方法,获得纯化后的紫陀螺菌株GP01。选用A培养基为基础培养基,通过单因素试验,研究了不同发酵温度、初始pH值、装液量、接种量、转速及发酵时间对紫陀螺菌液体培养菌丝体生物量的影响。结果表明,紫陀螺菌液体发酵的最适温度为24 ℃,最适的初始pH值为6.5,最适装液量为20%,最适接种量为14%~16%,最适转速为180 r/min。同时,适当增加接种量和摇床转速有助于快速提高菌丝体生物量和缩短发酵时间,但在培养基装液量相同条件下,振荡培养15 d后,a、b、c 3组处理的生物量大体相同且趋于稳定。综上所述,紫陀螺菌是一种极具开发价值的菌根性食用菌,紫陀螺菌菌丝体液体发酵相对便捷,可为后续合成紫陀螺菌菌根苗的研究奠定基础。

关键词： 紫陀螺菌; 外生菌根食用菌; 液体发酵; 菌丝体生物量; 单因素试验

本文引用格式

谭爱华 , 陈新 , 刘发志 , 李方桥 . 紫陀螺菌的分离鉴定及其液体发酵条件的研究[J]. 食品与发酵工业, 2023 , 49(22) : 215 -222 . DOI: 10.13995/j.cnki.11-1802/ts.034432

Abstract

In order to systematically study the liquid fermentation system of ectomycorrhizal edible fungus Gomphus purpuraceus, the fruiting body GPA of G. purpuraceus was used as experimental material, and the purified strain GP01 was obtained by tissue separation and molecular identification. The medium A was used as the basic medium to study the effects of different fermentation temperature, initial pH, liquid volume, inoculum size, rotation speed and fermentation time on the mycelia biomass of G. purpuraceus in liquid culture by single factor experiments. The results showed that the optimum cultivate temperature of G. purpuraceus was 24 ℃, the optimum initial pH value was 6.5, the optimum liquid medium volume was 20%, the optimum inoculation amount range from 14%-16%, and the optimum rotation speed was 180 r/min. Meanwhile, appropriately increasing the inoculation amount and the rotation speed could contributed to the mycelium biomass and shorten the fermentation time as soon as possible. However, under the same volume of medium, the biomass of different treatments is generally the same and tended to be stable after 15 d of shaking culture. In summary, G. purpuraceus is a kind of ectomycorrhizal edible fungus with great development value. The liquid fermentation of G. purpuraceus mycelia is relatively convenient, which could lay a foundation for the subsequent research on the synthesis of G. purpuraceus mycorrhizal seedlings.

Key words： Gomphus purpuraceus; ectomycorrhizal edible fungi; liquid fermentation; mycelia biomass; single factor experiment

参考文献

[1] 宋锡全, 王素英, 张胜博, 等.黔产紫陀螺菌深层发酵条件的优化及成分分析[J].贵州师范大学学报(自然科学版), 2014, 32(5):1-4.
SONG X Q, WANG S Y, ZHANG S B, et al.Study on submerged fermentation and analysis of Gomphus purpuraceus grow in GuiZhou[J].Journal of Guizhou Normal University (Natural Sciences), 2014, 32(5):1-4.
[2] 谭爱华, 刘发志, 余运岚, 等.紫陀螺菌生态研究初报[J].食用菌学报, 2002, 9(3):22-25.
TAN A H, LIU F Z, YU Y L, et al.A primary study on the ecology of Gomphus purpuraceus[J].Acta Edulis Fungi, 2002, 9(3):22-25.
[3] 谭爱华, 刘发志.紫陀螺菌的形态特征及生长环境初报[J].中国食用菌, 2002, 21(1):6-7.
TAN A H, LIU F Z.First report of the characteristic form and growing up environment of Gomphus purpuraceus[J].Edible Fungi of China, 2002, 21(1):6-7.
[4] 陈新, 康恒, 边银丙.乳菇类外生菌根食用菌研究进展[J].菌物学报, 2018, 37(12):1562-1571.
CHEN X, KANG H, BIAN Y B.Advances in studies of edible Lactarius sensu lato[J].Mycosystema, 2018, 37(12):1562-1571.
[5] 谭爱华, 李方桥, 邓梦匀, 等.珍稀食用菌紫陀螺菌三峡区域资源调查与化学成分分析[J].中国食用菌, 2022, 41(2):43-47.
TAN A H, LI F Q, DENG M J, et al.Resource investigation and chemical components analysis of rare edible fungus Gomphus purpuraceus in three gorges area[J].Edible Fungi of China, 2022, 41(2):43-47.
[6] 何艳艳, 谭爱华, 蔡晓蓉, 等.紫陀螺菌化学成分及其抑制肿瘤细胞增殖活性的研究[J].菌物学报, 2022, 41(6):991-998.
HE Y Y, TAN A H, CAI X R, et al.Chemical constituents of Gomphus purpuraceus and its antiproliferative activities against cancer cells[J].Mycosystema, 2022, 41(6):991-998.
[7] 谭爱华, 刘发志, 卢君, 等.野生紫陀螺菌及其液体培养菌丝体营养成分分析比较[J].食用菌, 2016, 38(6):61-62.
TAN A H, LIU F Z, LU J, et al.Analysis and comparison of the nutritional components of wild purple gyro fungus and its liquid culture mycelium[J].Edible Fungi, 2016, 38(6):61-62.
[8] 宋锡全, 王素英, 陈娟.黔产紫陀螺菌营养成分分析[J].价值工程, 2012, 31(22):297-299.
SONG X Q, WANG S Y, CHEN J.Analysis of the nutritive components of Gomphus purpuraceus in Guizhou[J].Value Engineering, 2012, 31(22):297-299.
[9] 谭爱华, 刘发志.紫陀螺菌蛋白质的氨基酸组成分析[J].长江大学学报(自科版), 2006, 3(8):172-173;103.
TAN A H, LIU F Z.Amino acid composition of Gomphus purpuraceus protein[J].Journal of Yangtze University (Natural Science Edition), 2006, 3(8):172-173;103.
[10] 谭爱华, 张曙光, 刘发志.紫陀螺菌蛋白质的营养评价[J].食用菌学报, 2003, 10(4):24-28.
TAN A H, ZHANG S G, LIU F Z.The nutritional assessment of Gomphus purpuraceus protein[J].Acta Edulis Fungi, 2003, 10(4):24-28.
[11] 谭爱华, 张曙光, 刘发志.紫陀螺菌营养成分分析[J].食用菌学报, 2001,8(4):15-18.
TAN A H, ZHANG S G, LIU F Z.Analysis of the nutritive components of Gomphus purpuraceus[J].Acta Edulis Fungi, 2001,8(4):15-18.
[12] DING X, HOU Y L, ZHU Y X, et al.Structure elucidation, anticancer and antioxidant activities of a novel polysaccharide from Gomphus clavatus Gray[J].Oncology Reports, 2015, 33(6):3162-3170.
[13] HE Y Y, WAN Y Y, ZHOU Y Q, et al.Two new alliacane sesquiterpenes from the fruiting bodies of edible mushroom Gomphus purpuraceus[J].Phytochemistry Letters, 2022, 50:85-88.
[14] JIANG M Y, YANG X L, FANG L Z, et al.Purpuracolide:A new alliacane sesquiterpene from the basidiomycete Gomphus purpuraceus[J].Zeitschrift Für Naturforschung B, 2008, 63(8):1012-1014.
[15] SHARMA S H, THULASINGAM S, NAGARAJAN S.Terpenoids as anti-colon cancer agents-A comprehensive review on its mechanistic perspectives[J].European Journal of Pharmacology, 2017, 795:169-178.
[16] 谭爱华, 马富英, 罗信昌, 等.紫陀螺菌菌株的分离及鉴定(英文)[J].华中农业大学学报, 2004(1):54-57.
TAN A H, MA F Y, LUO X C, et al.Isolation and identification of Gomphus purpuraceus[J].Journal of Huazhong Agricultural University, 2004(1):54-57.
[17] 谭爱华. 紫陀螺菌菌株的分离及鉴定研究[D].武汉:华中农业大学, 2004.
TAN A H.The study of isolation and identification of Gomphus purpuraceus[D].Wuhan:Huazhong Agricultural University, 2004.
[18] 谭爱华, 鲁修琼, 刘发志.紫陀螺菌组织分离试验[J].中国食用菌, 2003, 22(5):18-20.
TAN A H, LU X Q, LIU F Z.Tissue isolation test of Gomphus purpuraceus[J].Edible Fungi of China, 2003, 22(5):18-20.
[19] 谭爱华, 刘发志, 李方桥.八种培养基培养紫陀螺菌菌丝的观察比较[J].食用菌, 2020, 42(5):30-31;52.
TAN A H, LIU F Z, LI F Q.Preliminary screening of stock spawn culture medium and mycelium growth characteristics observation of Gomphus purpuraceus[J].Edible Fungi, 2020, 42(5):30-31;52.
[20] 谭爱华, 刘发志.不同培养基对紫陀螺菌菌丝生长的影响[J].中国食用菌, 2013, 32(6):15-16;24.
TAN A H, LIU F Z.The effects of different medium on mycelial growth of Gomphus purpuraceus[J].Edible Fungi of China, 2013, 32(6):15-16;24.
[21] PIPE N D, AZCOITIA V, SHAW D S.Self-fertility in Phytophthora infestans:Heterokaryons segregate several phenotypes[J].Mycological Research, 2000, 104(6):676-680.
[22] DU X H, ZHAO Q, O′DONNELL K, et al.Multigene molecular phylogenetics reveals true morels (Morchella) are especially species-rich in China[J].Fungal Genetics and Biology, 2012, 49(6):455-469.
[23] 陈新, 吕首云, 马瑞欣, 等.梯棱羊肚菌营养类型的研究[J].菌物学报, 2020, 39(2):323-334.
CHEN X, LYU SY, MA R X, et al.A study on the nutritional pattern of Morchella importuna[J].Mycosystema, 2020, 39(2):323-334.
[24] LANDEWEERT R, LEEFLANG P, KUYPER T W, et al.Molecular identification of ectomycorrhizal Mycelium in soil horizons[J].Applied and Environmental Microbiology, 2003, 69(1):327-333.
[25] 周峰, 王涛, 李玉, 等.杏鲍菇液体菌种发酵过程相关指标变化规律[J].安徽农业科学, 2017, 45(18):9-10;14.
ZHOU F, WANG T, LI Y, et al.Study on the variation rule of relative index during Pleurotus eryngii liquid fermentation process[J].Journal of Anhui Agricultural Sciences, 2017, 45(18):9-10;14.
[26] GENG Y, ZHANG S X, YANG N, et al.Whole-Genome sequencing and comparative genomics analysis of the wild edible mushroom (Gomphus purpuraceus) provide insights into its potential food application and artificial domestication[J].Genes, 2022, 13(9):1628.
Options
文章导航

/

〈 〉

技术支持：北京玛格泰克科技发展有限公司