| 海洋来源真菌的曲酸发酵条件优化 |
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| 引用本文： | 梁芳萍,邢楠楠,刘永宏,高程海,张杰良,陈显强.海洋来源真菌的曲酸发酵条件优化[J].广西科学,2020,27(5):546-551. |
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| 作者姓名： | 梁芳萍 邢楠楠 刘永宏 高程海 张杰良 陈显强 |
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| 作者单位： | 广西中医药大学海洋药物研究院, 广西南宁 530200;广西中医药大学, 广西中医药科学实验中心/广西中医基础研究重点实验室, 广西南宁 530200;汕头大学理学院生物系, 广东汕头 515063 |
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| 基金项目： | 广西高校中青年教师科研基础能力提升项目（2019KY0309），广西中医药大学引进博士科研启动基金（2018BS045），广西中医药大学海洋药物研究院团队科研专项（2018ZD005-A02），广西八桂学者专项（05019055）和广西中医药大学岐黄工程高层次人才团队培育项目（2018006）资助。 |
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| 摘 要： | 为提高真菌Aspergillus sp.GXIMD02003的曲酸产量，本研究对其利用大米固体培养基发酵的条件进行优化，旨在获得成本低廉的曲酸原料，促进曲酸的工业化生产。研究采用单因素控制变量法考察最佳盐度和最佳发酵时间，通过HPLC法测定曲酸的产量。结果表明真菌Aspergillus sp.GXIMD02003产曲酸的最佳发酵条件为在2%海盐的大米固体培养基中发酵30 d，在此条件下1 000 g大米培养基能够发酵产生24.2 g曲酸。因此，海洋来源真菌Aspergillus sp.GXIMD02003可以作为曲酸的生产菌株，海盐浓度影响该菌株的曲酸代谢。
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| 关 键 词： | 曲酸 发酵 曲霉 海洋真菌 含量测定 |
Optimization of Fermentation of Kojic Acid Produced by Marine Fungi |
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| LIANG Fangping,XING Nannan,LIU Yonghong,GAO Chenghai,Cheong Kit-Leong,CHEN Xianqiang.Optimization of Fermentation of Kojic Acid Produced by Marine Fungi[J].Guangxi Sciences,2020,27(5):546-551. |
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| Authors: | LIANG Fangping XING Nannan LIU Yonghong GAO Chenghai Cheong Kit-Leong CHEN Xianqiang |
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| Institution: | Institute of Marine Drugs, Guangxi University of Chinese Medicine, Nanning, Guangxi, 530200, China;Guangxi Key Laboratory of Chinese Medicine Foundation Research, Guangxi Scientific Experimental Center of Traditional Chinese Medicine, Guangxi University of Chinese Medicine, Nanning, Guangxi, 530200, China;Department of Biology, College of Science, Shantou University, Shantou, Guangdong, 515063, China |
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| Abstract: | In order to improve the kojic acid production of Aspergillus sp.GXIMD02003,the optimization of fermentation conditions of rice solid medium was carried out to obtain low-cost raw materials of kojic acid and promote the industrial production of kojic acid. The optimal salinity and optimal fermentation time were investigated by the single factor controlled variable method.The content of kojic acid was determined by HPLC method.The results showed that optimal fermentation conditions for the production of kojic acid by the fungus Aspergillus sp.GXIMD02003 were fermented in the 2% sea salt solid rice medium for 30 d.Under these conditions,1 000 g rice medium can ferment to produce 24.2 g kojic acid.Therefore,the marine-derived fungus Aspergillus sp.GXIMD02003 can be used as a kojic acid production strain,and the sea salt concentration affects the kojic acid metabolism of this strain. |
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| Keywords: | kojic acid fermatation Aspergillus sp marine fungi content determination |
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