青霉PT95菌株菌核中积累类脂的研究

研究了碳氮源和无机盐对青霉PT95菌株菌核中积累类脂的影响.供试的5种碳源中,葡萄糖最有利于PT95菌株产生大量菌核,获得高产率类脂.蛋白胨、硝酸钠、硝酸铵作为氮源有利于PT95菌株菌核分化、积累类脂,尿素、氯化铵、硫酸铵不支持PT95生长.培养基中碳氮比为30:1时,PT95菌株菌核生物量达到最高;碳氮比为70:1时,类脂含量和类脂产率为最高.PT95菌株的菌核生物量、类脂产率随着培养基中K2HPO4浓度的增加而增加,随着FeSO4浓度的增加而减少.通过正交实验确定了有利于PT95菌株积累类脂的最佳培养基.     

草酸青霉Penicillium oxalicum菌体吸附活性染料的性能及微观过程

研究了草酸青霉(Penicillium oxalicum)在模拟染料废水中以边生长边吸附的方式对活性翠蓝KN-G, M-GB, K-GL,活性黑K-BR、活性艳蓝M-BR、活性红紫K-3R和活性深蓝K-R 7种水溶性活性染料的脱色性能及吸附过程. 结果显示,生长菌体对7种活性染料具有良好的脱色性能,染料初始浓度为200 mg/L时,平均脱色率可达93.0%;染料初始浓度为400 mg/L时,活性翠蓝KN-G和M-GB的脱色率仍达到了99.7%和99.9%. 上清液的紫外光谱图及染料分子中铜离子浓度的检测结果表明,染料通过吸附方式从废水中去除. 通过SEM, TEM观察发现,生长菌体在吸附过程中,菌丝发生肿胀膨大,细胞壁发生结构重组,厚度增加10~15倍. 细胞壁的结构变化是生长菌体吸附染料的重要机制,为染料吸附提供位点和进入细胞内部的通道.     

圆弧青霉PG37碱性脂肪酶的发酵工艺条件

研究了圆弧青霉PG3 7碱性脂肪酶的发酵工艺条件 ,优化了PG3 7的摇瓶最适产酶条件 .其中 ,发酵培养基的组成为 (g/dL) :豆饼粉 3 .0 ,玉米浆 3 .0 ,磷酸氢二钾 1 .0 ,硫酸镁 0 .1 ,大豆磷脂0 .5,柠檬酸钠 0 .0 5,花生油 0 .2 ;发酵培养基起始 pH 7.5,发酵温度 (2 9± 1 )℃ ,摇床转速 2 50r/min ,发酵周期 96h ,发酵期间于 3 6,54,72h分别流加 0 .4 g/dL花生油 .在此条件下 ,PG3 7的脂肪酶产率为 2 0 60 μmol/ (min·mL) .PG3 7在 2 5L的实验室小罐中的产酶水平为 1 90 0 μmol/ (min·mL) .     

Effects of different culture conditions on biological potential and metabolites production in three Penicillium isolates

The genus Penicillium is well known for its importance in drug and food production. Certain species are produced on an industrial scale for the production of antibiotics (e.g. penicillin) or for insertion in food (e.g. cheese). In the present work, three Penicillium species, part of the natural mycobiota growing on various food products were selected – P. ochrochloron, P. funiculosum and P. verrucosum var. cyclopium. The objective of our study was to value these species from the point of view of production of bioactive metabolites. The species were obtained after inoculation and growth in Czapek and Malt media. Both mycelia and culture media were analyzed to monitor the production of different metabolites by each fungus and their release to the culture medium. The concentrations of sugars, organic acids, phenolic acids and tocopherols were determined. Antioxidant activity of the phenolic extracts was evaluated, as also the antimicrobial activity of phenolic acids, organic acids and tocopherols extracts. Rhamnose, xylose, fructose and trehalose were found in all the mycelia and culture media; the prevailing organic acids were oxalic and fumaric acids, and protocatechuic and p-hydroxybenzoic acids were the most common phenolic acids; γ-tocopherol was the most abundant vitamin E isoform. Generally, the phenolic extracts corresponding to the mycelia samples revealed higher antioxidant activity. Concerning the antimicrobial activity there were some fluctuations, however all the studied species revealed activity against the tested strains. Therefore, the in-vitro bioprocesses can be an alternative for the production of bioactive metabolites that can be used by pharmaceutical industry.     

A Mutasynthesis Approach with a Penicillium chrysogenum ΔroqA Strain Yields New Roquefortine D Analogues

Penicillium chrysogenum, which lacks the roqA gene, processes synthetic, exogenously added histidyltryptophanyldiketopiperazine (HTD) to yield a set of roquefortine‐based secondary metabolites also produced by the wild‐type strain. Feeding a number of synthetic HTD analogues to the ΔroqA strain gives rise to the biosynthesis of a number of new roquefortine D derivatives, depending on the nature of the synthetic HTD added. Besides delivering semisynthetic roquefortine analogues, the mutasynthesis studies presented here also shed light on the substrate preferences and molecular mechanisms employed by the roquefortine C/D biosynthesis gene cluster, knowledge that may be tapped for the future development of more complex semisynthetic roquefortine‐based secondary metabolites.     

Factors affecting growth and pigmentation of Penicillium caseifulvum

Color formation, metabolite production and growth of Penicillium caseifulvum were studied in order to elucidate factors contributing to yellow discoloration of Blue Cheese caused by the mold. A screening experiment was set up to study the effect of pH, concentration of salt (NaCl), P, K, N, S, Mg and the trace metals Fe, Cu, Zn, Mn on yellow color formation, metabolite production and mold growth. Multivariate statistical analysis showed that the most important factor affecting yellow color formation was pH. The most pronounced formation of yellow color, supported by highest amount of colored metabolites, appeared at low pH (pH 4). Mold growth was not correlated to the yellow color formation. Salt concentration was the most important factor affecting mold growth and length of lag phase. Production of secondary metabolites was strongly influenced by both pH and salt concentration. The screening results were used to divide the metabolites into the following three groups: 1) correlated to growth, 2) correlated to color formation, and 3) formed at high pH. Subsequently, a full factorial experiment with factors P, Mg and Cu, showed that low P concentrations (2,000 mg/kg) induced yellow color formation. Among the factors contributing to yellow color formation, pH and salt concentration are easy to control for the cheesemaker, while the third factor, P-concentration, is not. Naturally occurring variations in the P-concentration in milk delivered to Blue Cheese plants, could be responsible for the yellow discoloration phenomenon observed in the dairy industry.     

扩展青霉侵染对苹果果实膜磷脂代谢的影响

目的：研究扩展青霉侵染对苹果果实膜透性及膜磷脂代谢的影响。方法：以‘元帅’苹果为试材,测定扩展青霉损伤接种果实病健交界处组织的细胞膜透率、膜磷脂代谢关键酶活力以及相关底物和产物含量的变化。结果：扩展青霉侵染早期（2 d前）果实病斑直径无明显变化,侵染后期（2 d后）果实病斑直径和细胞膜透率明显增大。侵染期间,果实的磷脂酶A2、磷脂酶C和磷脂酶D活力,以及磷脂酸含量持续升高,磷脂酰胆碱和磷脂酰肌醇含量逐渐降低;磷脂酰胆碱、磷脂酰肌醇和磷脂酸与对照组的显著差异出现在侵染后期。此外,侵染早期果实的不饱和脂肪酸含量迅速升高,第2天时油酸、亚油酸和亚麻酸含量分别高出对照组31.58%、55.57%和43.67%;侵染后期果实的饱和脂肪酸含量快速升高,第6天时的棕榈酸和硬脂酸含量分别高出对照组49.46%和43.39%。侵染果实的脂肪酸不饱和度早期高于对照组,后期低于对照组。相关性分析表明,侵染果实细胞膜透率与磷脂酶A2、磷脂酶C和磷脂酶D活力,以及磷脂酸、棕榈酸和硬脂酸含量呈极显著正相关,但与磷脂酰胆碱和磷脂酰肌醇含量呈极显著负相关。结论：扩展青霉侵染激活了果实的磷脂酶,促进了膜磷脂的降解和脂肪酸的释放,破坏了细胞膜的完整性。侵染早期不饱和脂肪酸的迅速释放可能与果实抗性相关。