Food and Fermentation Industries >

2020 , Vol. 46 >Issue 6: 49 - 53

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.022616

Study on fermentation kinetics of intracellular carboxymethylpachyman

  • ZHANG Pei ,
  • CHEN Mo ,
  • HU Guoyuan
Expand
  • (Key Laboratory for Green Chemical Process of Ministry of Education, School of Environmental Ecology and Biological Engineering, Wuhan Institute of Technology, Wuhan 430205, China)

Received date: 2019-10-23

  Online published: 2020-04-24

Fold

Abstract

To further examine the changes of fermentation kinetics during the fermentation of intracellular carboxymethylpachyman, the Logistic model, Sigmoid model, SGompertz model and DoseResp model were adopted to fit the growth of Poria cocos, the production of intracellular carboxymethylpachyman and the consumption of reducing sugar. Mean square error, accuracy factor and bias factor were used to evaluate the reliability of the fitting model. The results showed that the SGompertz model could accurately describe the kinetic characteristics of P. cocos growth kinetics model, with its goodness of fit (R2=0.999 3) and accuracy factor (AF=1.008) closer to 1, and smaller mean square error (MSE=0.009). The Logistic model performed the best regarding the carboxymethylpachyman formation kinetics model, with its accuracy factor (AF=1.029 7) and bias factor (BF=1.001 6) closer to 1, and smaller mean square error. Both the Sigmoid model and DoseResp model could be applied to quantitatively describe the consumption of reducing sugar in the fermentation process. It is feasible to fit the fermentation process with the selected model, which provides a theoretical basis for the further industrialized production of carboxymethylpachyman.

Key words： carboxymethylpachyman; fermentation kinetics; mean square error; accuracy factor; bias factor

Cite this article

ZHANG Pei , CHEN Mo , HU Guoyuan . Study on fermentation kinetics of intracellular carboxymethylpachyman[J]. Food and Fermentation Industries, 2020 , 46(6) : 49 -53 . DOI: 10.13995/j.cnki.11-1802/ts.022616

References

[1] 熊芳琪,刘欣,杨岚,等.羧甲基茯苓多糖体外抗氧化活性研究[J].中国食物与营养,2017,23(7):39-41.
[2] 程水明,刘莹,梅光明,等.羧甲基茯苓多糖的抗氧化活性研究[J].食品研究与开发,2013,34(3):1-5.
[3] WANG Y J,MO Q,LI Z,et al.Effects of degree of carboxymethylation on physicochemical and biological properties of pachyman[J].International Journal of Biological Macromolecules,2012,51(5):1 052-1 056.
[4] 马玲,尹蕾,王兵,等.茯苓研究进展[J].亚太传统医药,2015,11(12):55-59.
[5] 陈继岩.羧甲基茯苓多糖抗乙型肝炎病毒的体内与体外研究[J].中国生化药物杂志,2015,35(2):66-70.
[6] 何丽丽.羧甲基茯苓多糖的制备及生物活性研究[D].武汉:武汉轻工大学,2015.
[7] 林标声,陈小红,罗茂春.高取代度羧甲基茯苓多糖(CMP)的制备及其注射剂的研制[J].中国农学通报,2015,31(29):59-64.
[8] 廖海锋,邓向亮,罗霞,等.羧甲基茯苓多糖对巨噬细胞极化的影响[J].中国实验方剂学杂志,2016,22(13):122-126.
[9] WYNN T A,CHAWLA A,POLLARD J.Macrophage biology in development,homeostasis and disease[J].Nature,2013,496(7 446):445-455.
[10] 申林卉,刘丽侠,陈冠,等.多糖化学结构修饰方法的研究进展[J].药物评价研究,2013,36(6):465-468.
[11] HAMURA J, YAMASHITA Y, OHSAKA Y, et al.Carboxymethyl-pachymaran,a newwater soluble polysaccharide withmarked antitumor activity[J].Nature,1971,233(5 320):486-488.
[12] 陈春霞.羧甲基茯苓多糖(CMP)的制取及鉴定[J].食用菌学报,1996,3(3):31-36.
[13] 朱卫平.茯苓低聚糖的制备及其生理活性研究[D].广州:华南理工大学,2011.
[14] 李外,赵雄虎,季一辉,等.羧甲基纤维素制备方法及其生产工艺研究进展[J].石油化工,2013,42(6):693-702.
[15] 李健,刘雅南,刘宁,等.羧甲基纤维素的制备研究及应用现状[J].食品工业科技,2014,35(8):379-382.
[16] 胡国元,李伟伟,袁军,等.茯苓多糖的修饰技术及其构效关系研究进展[J].林产化学与工业,2013,33(5): 121-126.
[17] 陈默.发酵法制备羧甲基茯苓多糖的研究[D].武汉:武汉工程大学,2014.
[18] 王海波,关凤梅,马霞,等.改性细菌纤维素的发酵生产及性能测定[J].食品科技,2009,34(5):29-31.
[19] 胡国元,陈默,李伟伟,等.一种羧甲基茯苓多糖的制备方法:中国,201310466107.0[P].2014-01-01.
[20] 廖彦.茯苓多糖的液体发酵及抗氧化研究[D].长沙:湖南中医药大学,2017.
[21] 王荣荣,姜兴旭,陈龙,等.茶酒发酵动力学研究[J].食品研究与开发,2019,40(15):91-96.
[22] 王天娇,唐传红,张劲松,等.灵芝杂交菌株选育及其菌丝体液态深层发酵动力学[J].食品与发酵工业,2014,40(3):107-112.
[23] 徐鹏,钱竹,董亮,等.灵芝深层发酵生产胞外多糖和灵芝酸的动力学分析[J].应用于环境生物学报, 2008,14 (4):562-565.
[24] 陈永浩.透明质酸发酵法制备及其复合改性研究[D].无锡:江南大学,2010.
[25] 张怀强,金建玲,刘波,等.构建限制性条件下微生物群体生长模型时的问题[J].应用于环境生物学报,2005,11(5):595-599.
[26] 王伟霞,李福后,陈立国.茯苓菌丝体液体培养条件的研究[J].食用菌,2006,28(2):6-8.
[27] 薛正莲,欧阳明,王岚岚.茯苓菌液体培养条件的优化及其多糖的提取[J].工业微生物,2006,36(2):44-47.
[28] 李慧,常景玲.茯苓多糖发酵工艺的优化[J].安徽农业科学,2006,34(5):920-921.
[29] 李羿,万德光,刘忠荣,等.发酵茯苓菌丝体和天然茯苓多糖的研究[J].天然产物研究与开发,2006,18(4):667-669;673.
[30] 余志坚,陈传红,赵晋宇.DNS法检测食用菌多糖含量条件优化研究[J].江苏农业科学,2012,40(1):259-260.
[31] 王晓玲,周广乙,刘高强.蛹虫草多糖和D-甘露醇深层发酵的非结构动力学模型[J].菌物学报,2016,35(10):1 250-1 257.
[32] 袁逢春,苏罗毅,李庆华,等.初烤烟叶霉变率随时间变化的SPSS曲线拟合分析[J].西南农业学报,2014,27(3):1 130-1 135.
[33] 代志凯,印遇龙,阮征.微生物发酵动力学模型及其参数拟合的软件实现[J].计算机与应用化学,2011,28(4):437-441.
[34] 宋健,林建群,金燕,等.以比生长速率时间曲线为基础的生物群体生长数学模型[J].微生物学通报,2007,34(5):836-838.
[35] 黄瑞杰,蓝平,钟磊,等.圆弧青霉发酵右旋糖酐酶过程动力学模型的建立[J].食品与发酵工程,2019,45(14):57-62.
Options
Outlines

/

〈 〉

Powered by Beijing Magtech Co. Ltd,.