CN1631903A - 姬松茸菌胞外多糖生产方法 - Google Patents
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Abstract
本发明公开了一种姬松茸菌胞外多糖生产方法,该方法优化了生产培养基的配方,改良了发酵与提取工艺,包括菌种制作、种子培养基配制与接种培养、生产培养基接种培养及多糖提取、纯化等步骤,显著提高了该菌所产胞外多糖的质量与纯度,使胞外多糖产量达825.2mg/L,本发明工艺简单,成本低廉,可工业化推广应用。
Description
技术领域
本发明涉及食用真菌多糖的生产领域,尤其涉及姬松茸菌胞外多糖的发酵培养与提取生产方法。
背景技术
姬松茸又称巴西蘑菇,是一种非常珍稀的药食兼用真菌,学名为A.brasiliensis。姬松茸菌营养丰富,味道鲜美,有浓烈的杏仁香味,每百克姬松茸干品含粗蛋白40-45克,糖类38-45克,纤维质6-8克,粗脂肪3-4克,是含蛋白质和糖类非常丰富的食用菌;另外还含有丰富的维生素,如VB10.3-0.4毫克,VB23.2-3.7毫克,烟酸22-50毫克,麦角甾醇100-200毫克(VD原)。该菌含有18种氨基酸,其中人体必需氨基酸占其总氨基酸的39.7-42.8%。姬松茸的主要活性成份是多糖,并以葡聚糖为主,含β-(1-6)侧链的β-(1-3)主链的葡聚糖。研究结果表明,姬松茸多糖主要通过激活机体免疫系统,增强巨噬细胞的吞噬能力,刺激干扰素的形成,激活机体内自然杀伤细胞,促进免疫球蛋白,白细胞介素的生成,提高淋巴细胞的转化率等发挥其抗肿瘤作用;在基因水平上有较强的抗化学诱变作用;可用于慢性乙型肝炎及恶性肿瘤放化疗后乏力,白细胞减少,免疫功能降低的综合治疗,随着研究的深入,姬松茸菌多糖显著的疗效已逐渐被人们所认识。
目前姬松茸菌多糖生产的原料主要靠人工栽培和野外采集的子实体中提取获得。由于野生姬松茸菌在自然界中数量稀少,加上目前野生环境的破坏和人们对其的过度采集,野外采集的姬松茸菌来源已越来越少,而人工栽培虽然能提供一定数量的姬松茸,但是周期长(一般三个月左右),占地面积大,产量低而不稳,需要的劳动量大,病虫害多,受季节和气候影响大,而且姬松茸子实体的质量也难以保证,更为严重的是污染大(重金属含量高,农药残留多)。而工业化深层发酵培养方法具有周期短,产量高等优点,国内外利用该法生产多糖的研究早已开展,并申请了多个专利,如公开号CN 1398978A姬松茸的发酵工艺及其多糖肽的生产方法、公开号CN 1339582A姬松茸大规模液体深层发酵工艺、公开号CN1303923A珍稀药用丝状真菌姬松茸液体培养、专利号00135444.2姬松茸面条及姬松茸菌株工业液体发酵生产工艺等,但他们多是采用淀粉类原料如马铃薯淀粉、玉米淀粉或玉米(粉)汁,豆(饼)粉等为主(在培养基中仅有少量的单糖或二糖作为前期诱导碳源)进行液体发酵培养,同时均以提取菌丝体多糖(即细胞壁结构性多糖)或以菌丝体与发酵液的混合物为目标,因此,制取姬松茸菌丝体多糖技术已较为成熟。但姬松茸菌在培养液内的发酵过程中不仅能产生大量的菌丝体,同时在培养液中也分泌积累了胞外多糖,为了获得这部分胞外多糖,我们利用上述淀粉类原料做培养基进行试验发现,经高温灭菌后易结块或结球,致使在形成的姬松茸菌丝体球内含有淀粉颗粒;而且在该液产生的所谓胞外多糖内除真正由姬松茸菌分泌的β-葡聚糖外,还混有部份淀粉多糖(原料)即α-葡聚糖,这造成胞外多糖产量的虚高,质量纯度成了问题。
发明内容
本发明目的是针对以上存在问题,通过对生产培养基的优化和生产及提取工艺的改良,提出一种真正来源于姬松茸菌胞外多糖的优质高产生产方法。
本发明是通过以下技术方案来实现的:
一种姬松茸菌胞外多糖的生产方法,包括生产培养基的组分与含量(重量%)及生产的步骤与条件,其中,
生产培养基为:
葡萄糖,蔗糖,红糖或蜂蜜中的一种或二种以上混合物 1-6%;
酵母膏或蛋白胨或与尿素、硫酸铵、KNO3中的一种或二种以上的混合物
0.2-1.0%
K2HPO4 0.1-0.6%
MgSO4 0.05-0.3%
生产步骤,条件为:
(1)菌种制作:将姬松茸菌种接种在PDA斜面培养基上,于25~28℃恒温培养7~10天后,置于4℃左右的冰箱中保存备用;
(2)种子培养基配制与接种培养:液体种子培养基配方(重量%)为葡萄糖2%,酵母膏0.2%、K2HPO4 0.2%、MgSO4 0.05%、pH调整到6,灭菌后将步骤(1)所制菌种活化培养的菌丝体接入,在28~30℃下静止培养5天;
(3)生产培养基接种培养:将步骤(2)培养的菌丝体,在无菌条件下水洗3次,再放入灭菌的内含直径2毫米玻璃珠试管内,在旋涡混合仪内把菌丝体打成碎片,配成菌丝悬浮液后接入生产培养基中,接种量为每升培养液接100毫克湿润菌丝体;在28~30℃下静止培养有利于胞外多糖的合成,经8天左右,约有50%液体形成胶冻状,终止发酵;该生产培养基的优化配方(重量%)为红糖2%、酵母膏0.2%、K2HPO4 0.2%、MgSO4 0.05%,PH为6。
(4)多糖提取及纯化:将步骤(3)胶冻状发酵混合物用超声波处理至菌丝体和胞外多糖完全分开,过滤取出菌丝体后(该菌丝体可按现有技术另行提取胞内多糖),在滤液中加3倍体积95%乙醇沉淀多糖,于冰箱内静止过夜,离心收集多糖,再用丙酮、乙醚、乙醇交替洗涤多糖后,用蒸馏水溶解多糖,并用超声波助溶,静止2~4小时,离心去除不溶物,再在滤液中加3倍体积95%乙醇沉淀多糖,于冰箱内静止过夜,离心即得姬松茸胞外多糖;
由于是静止培养,气生菌丝生长旺盛,分泌的胞外多糖环绕在该菌丝体的周围,因此以大表面积的浅层培养有利于形成胞外多糖和提高培养基的利用率。
本发明的有益效果是,以单糖或二糖取代淀粉类作为培养基的碳源,采用菌丝碎片悬浮液接种,浅层静止培养促进胞外多糖分泌,不仅使获得的胞外多糖真正来源于姬松茸菌,并提高了胞外多糖的产量,保证了胞外多糖的纯度;同时该工艺简单,合理,有利于工业化应用。
具体实施方式
通过以下实施例将对本发明做进一步说明。
实施例1:
姬松茸菌株:Agaricus brasiliensis 03,该菌株组织分离于巴西巴拉那州库里提巴市菇农种植的姬松茸子实体。将其接种在PDA(马铃薯葡萄糖琼脂)斜面培养基上,于25~28℃恒温培养7~10天后,置于4℃左右的冰箱中保存备用,该菌种使用前先接种在PDA斜面培养基上活化,即于25~30℃恒温培养7~10天后,把菌丝体(不带培养基)接种在灭菌的含有液体种子培养基的三角烧瓶中静止培养5天,该液体种子培养基的配方为(重量%):葡萄糖2%,酵母膏0.2%,K2HPO40.2%;MgSO40.05%,余量为水,pH6,培养温度为28~30℃,这时菌丝生长白而旺,用筛网过滤收集该液内菌丝体,在无菌条件下把菌丝体用无菌水洗3次,放入灭菌的试管内(含直径2毫米玻璃珠),在旋涡混合仪内把菌丝体打成碎片(约1分钟),再配成菌丝悬浮液接种于生产培养基中,接种量为每升生产培养基接100毫克湿润菌丝体。生产培养基配方为:红糖20克、酵母膏2克、K2HPO42克、MgSO40.5克、余量为水,配制成1000毫升培养液,pH调成6,存入浅底容器中,培养液高度一般控制在3~5公分,再按量接入菌种碎片,在28~30℃静止条件下培养7~10天,当约有50%培养液形成胶冻状时终止发酵;
用JY92-II型超声波细胞破碎仪(宁波新芝生物科技公司)处理该发酵液直到菌丝体和胞外多糖完全分开,用过滤布滤去菌丝体(菌丝体胞内多糖可利用已有技术另行提取),在滤液中加3倍体积95%乙醇沉淀多糖,于冰箱内静止过夜,离心收集多糖,再用丙酮、乙醚、90%乙醇依此交替洗涤多糖,再用蒸馏水溶解多糖,用超声波助溶,静止2-4小时,离心去除不溶物,再在滤液中加3倍体积95%乙醇沉淀多糖,于冰箱内静止过夜,离心即得姬松茸菌胞外多糖纯品,该胞外多糖提取得率为825.2mg/L。
实施例2:
该例生产培养基的配方为:蔗糖50克、酵母膏与硫酸铵1∶1混合物8克、K2HPO4 5克、MgSO4 2.5克、余量为水,配制成1000毫升培养液,pH调整为6,其余从菌种制备到提取纯化各步骤,条件均同于实施例1。该例胞外多糖提取得率为789.5mg/L。
Claims (5)
1.姬松茸菌胞外多糖生产方法,其特征在于该生产培养基的组分与含量(重量%)及其生产步骤,条件如下:其中,
生产培养基为:
葡萄糖,蔗糖,红糖或蜂蜜中的一种或二种以上混合物 1-6%;
酵母膏或蛋白胨或与尿素、硫酸铵、KNO3中的一种或二种以上的混合物
0.2-1.0%
K2HPO4 0.1-0.6%
MgSO4 0.05-0.3%
生产步骤,条件为:
(1)菌种制作:将姬松茸菌种接种在PDA斜面培养基上,于25~28℃恒温培养7~10天后,置于4℃左右的冰箱中保存备用;
(2)种子培养基配制与接种培养:液体种子培养基配方(重量%)为葡萄糖2%,酵母膏0.2%、K2HPO4 0.2%、MgSO4 0.05%、pH调整到6,灭菌后将步骤(1)所制菌种活化培养后的菌丝体接入,在28~30℃下静止培养5天;
(3)生产培养基接种培养:将步骤(2)培养的菌丝体经消毒水洗,打碎配成菌丝悬浮液后,按每升培养液接100毫克湿润菌丝体计,接入上述生产培养基中,在28~30℃下静止培养8天,约有50%培养液呈胶冻状后终止发酵;
(4)多糖提取及纯化:用超声波处理步骤(3)发酵液直到菌丝体和胞外多糖完全分开,过滤去除菌丝体,在滤液中加3倍体积95%乙醇沉淀多糖,于冰箱内静止过夜,离心收集多糖后,用丙酮、乙醚、乙醇交替洗涤多糖,再用蒸馏水溶解多糖,超声波助溶,静止2~4小时,离心去除不溶物,再在滤液中加3倍体积95%乙醇沉淀多糖,于冰箱内静止过夜,离心得姬松茸菌胞外多糖纯品。
2.根据权利要求1所述姬松茸菌胞外多糖生产方法,其特征在于所述生产培养基的组分与含量(重量%)为红糖2%、酵母膏0.2%、K2HPO4 0.2%、MgSO40.05%。
3.根据权利要求1所述姬松茸菌胞外多糖生产方法,其特征在于所述生产液接种采用菌丝碎片悬浮液。
4.根据权利要求1所述姬松茸菌胞外多糖生产方法,其特征在于所述生产液培养方法采用浅层液体静止培养。
5.根据权利要求1所述姬松茸菌胞外多糖生产方法,其特征在于所述生产液发酵后其菌丝体和胞外多糖分离采用超声波分离法。
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CN102835624A (zh) * | 2012-09-21 | 2012-12-26 | 湖北梨花湖食品有限公司 | 一种灵芝多糖面条及其生产方法 |
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