Food and Fermentation Industries >

2021 , Vol. 47 >Issue 3: 43 - 48

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.026294

Identification of Trichoderma harzianum strain and xylanase production condition under solid state fermentation

  • ZHANG Meijuan ,
  • QIAN Pengzhi ,
  • DONG Liqing ,
  • HAN Yang ,
  • JI Guangxi ,
  • FENG Zhen
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  • 1(Qiqihar Longjiang Fufeng Biotechnology Co., Ltd, Qiqihar 161031, China)
    2(College of Life Science and Agriculture and Forestry, Qiqihar University, Qiqihar 161006, China)
    3(College of Food and Bioengineering, Qiqihar University, Qiqihar 161006, China)
    4(College of Food Science, Northeast Agricultural University, Qiqihar 150030, China)

Received date: 2020-11-27

  Revised date: 2020-12-13

  Online published: 2021-03-08

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Abstract

ZJ-01 strain isolated from contaminated fruiting body of oyster mushroom was used as the material,which was identified by morphological observation and homological analysis of ribosome 18S protein sequences,and the xylanase production conditions were optimized.The results showed that the morphology of ZJ-01 was similar to that of Trichoderma harzianum,and the phylogenetic tree analysis indicated that ZJ-01 strain had the closest genetic relation with T.harzianum BCS8A,then ZJ-01 strain was identified belonging to T.harzianum.The best carbon material and nitrogen material for xylanase production under solid-state fermentation of ZJ-01 were corn husk and corn alcohol distillate,respectively,and the most favorable mass ratio of nitrogen material and carbon material was 8∶2,the optimum fermentation time was 72 h.The xylanase activity was above 3 574 U/g under the optimum conditions.The results could lay foundation for further study of feasibility for producing xylo-oligosaccharide with xylanase.

Key words： Trichoderma harzianum; 18S sequence; solid-state fermentation; xylanase

Cite this article

ZHANG Meijuan , QIAN Pengzhi , DONG Liqing , HAN Yang , JI Guangxi , FENG Zhen . Identification of Trichoderma harzianum strain and xylanase production condition under solid state fermentation[J]. Food and Fermentation Industries, 2021 , 47(3) : 43 -48 . DOI: 10.13995/j.cnki.11-1802/ts.026294

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