一株野生羊肚菌分离鉴定及固态发酵培养基配方优化
Isolation and identification of a wild Morchella strain and medium optimization for its solid-state fermentation
牛涛 1赵萍 1赵瑛 2夏兴兴 1刘冰 1王同博 1赵静怡1
作者信息
- 1. 兰州理工大学生命科学与工程学院,甘肃兰州 730050
- 2. 甘肃省农业科学院生物技术研究所,甘肃兰州 730070
- 折叠
摘要
[背景]羊肚菌(Morchella)味道鲜美,营养价值高,口味独特,甘肃野生羊肚菌资源丰富.[目的]得到更多羊肚菌菌丝体及游离氨基酸(free amino acids,FAAs)、呈味核苷酸(flavor active nucleotides,FANs)含量,优化固态发酵培养基.[方法]通过单因素、Plackett-Burman和Box-Behnken试验,以菌丝干重为指标,探讨该菌株生长最佳碳源、氮源、无机盐和生长因子;以FAAs和FANs作为指标,筛选最佳固态发酵基质;分析固态发酵8 d时FAAs和FANs组成.[结果]从甘肃省陇南市徽县分离筛选出1株野生羊肚菌MY-0216,通过形态学和分子生物学鉴定,确定该菌株为三地羊肚菌(Morchella norvegiensis);最优培养基为每升培养基中玉米淀粉15 g、蛋白胨5 g、K2HPO41.15 g、FeSO4 1.36 g、MnSO40.2g、烟酸0.1 g、琼脂20 g,菌丝干重为0.093 1 g,较优化前提高14.6％;以燕麦为发酵基质,FAAs和FANs的含量可达0.10 g/100 g和2.94 g/100 g;检测出FAAs 17种,谷氨酸含量最高,为2.986 84 g/100 g;FANs 6种,腺苷二磷酸含量最高,为0.152 0μg/g.[结论]以燕麦为基质,提高了三地羊肚菌菌丝体中FAAs和FANs含量,为三地羊肚菌菌株MY-0216以燕麦为固态发酵基质进行固态发酵提供了参考.
Abstract
[Background]Morchella are delicious,highly nutritious,and unique in flavor,and Gansu Province boasts abundant wild morel resources.[Objective]We then optimized the solid-state fermentation medium to obtain more mycelia of Morchella norvegiensis and higher content of free amino acids(FAAs)and flavor active nucleotides(FANs).[Methods]The culture medium was optimized through single factor,Plackett-Burman,and Box-Behnken experiments.With the dry weight of mycelia as the indicator,the best carbon source,nitrogen source,inorganic salt,and growth factor were explored for this strain.The yields of FAAs and FANs were used as indicators to determine the best substrate for solid-state fermentation of the strain.The composition of FAAs and FANs on day eight of solid-state fermentation was detected.[Results]A wild strain of Morchella spp.MY-0216 was isolated from Huixian County,Longnan City,Gansu Province.Based on morphological and molecular biological evidence,the strain was identified as M.norvegiensis.The optimal medium was composed of 15 g maize starch,5 g peptone,1.15 g K2HPO4,1.36 g FeSC4,0.2 g MnSC4,0.1 g nicotinic acid,and 20 g agar per liter of medium,in which the dry weight of mycelia reached 0.093 1 g,representing an increase of 14.6％compared with that before optimization.The yields of FAAs and FANs were 0.10 g/100 g and 2.94 g/100 g,respectively,in the medium with oat as the substrate.A total of 17 FAAs were detected,among which glutamate had the highest content of 2.986 84 g/100 g.There were six FANs,among which ADP had the highest content of 0.152 0 μg/g.[Conclusion]Using oat as the fermentation substrate can increase the content of FAAs and FANs in the mycelia of M.norvegiensis,which offers a reference for using oat as the solid-state fermentation substrate of M.norvegiensis MY-0216.
关键词
三地羊肚菌/培养基优化/固态发酵/游离氨基酸/呈味核苷酸Key words
Morchella norvegiensis/medium optimization/solid-state fermentation/free amino acids/flavor active nucleotides引用本文复制引用
出版年
2025
NETL
NSTL
万方数据