Effects of Amino Acids on Cordycepin Content in the Fermentation Broth of Cordyceps militaris
[Objective]To study the effects of amino acids added in liquid culture medium on cordycepin content in the fermentation broth of Cordyceps militaris,and determine the optimal concentration of 8 kinds of amino acids added in liquid culture medium.[Method]The effects of 24 kinds of amino acids (adding concentration 1g/L) on cordycepin content were studied. DPS V18. 10 software was used for significant difference analysis. Adding L-lysine,L-cysteine,L-arginine,L-asparagine,L-glycine,L-alanine,L-serine,L-threonine,L-histidine and sar-cosine had varying degrees of increasing effects on cordycepin content in the fermentation broth of Cordyceps militaris. 4g/L L-glycine had the strongest promoting effect on cordycepin synthesis,and the cordycepin content in the fermentation broth was 1022.25 mg/L. [Conclusion] This study provides references for producing cordycepin by Cordyceps militaris liquid fermentation.
万方数据
维普
