菌株和培养基质对虫草菌质主要营养成分和活性成分的影响

为给虫草的固体发酵提供参考,将2个虫草菌株接种到以小麦为主要成分并添加不同比例辅料的5种固体培养基上进行培养,测定不同菌质的活性成分和主要营养成分含量。结果表明,同种菌质去淀粉后的多糖含量比去淀粉前减小,说明去淀粉处理可降低残留淀粉对虫草多糖测定的干扰;ZNB2.1和ZNB2.2菌株分别在B培养基质和E培养基质上产生的虫草多糖最多,ZNB2.1产生多糖的能力大于ZNB2.2;经2个菌株发酵后,培养基质的还原糖含量增高,淀粉和蛋白质含量降低;ZNB2.2可产生虫草素和虫草酸,菌质中虫草素和虫草酸的含量分别达到207.4 mg/kg和22.1 g/kg,而ZNB2.1菌质中未检出虫草素和虫草酸。综合考虑虫草多糖、虫草素和虫草酸的产率,虫草固体发酵宜选用ZNB2.2菌株和基质E。

Effects of Strains and Substrates on Main Nutritional Components and Active Ingredients of Cordyceps Fungal Substance

In order to provide reference for solid fermentation of Cordyceps,2 strains of Cordyceps were inoculated into 5 kinds of solid medium with wheat as the main component and adding different proportions of accessories,active ingredients and main nutritional components of different fungal substance were determined.The results showed that the polysaccharide content of the same fungal substance after starch removal was lower than that before starch removal,starch removal could reduce the interference of starch in fungal substance on the determination of Cordyceps polysaccharides.ZNB2.1 and ZNB2.2 produced the most Cordyceps polysaccharides on B and E medium,respectively,the ability of ZNB2.1 to produce polysaccharides was greater than that of ZNB2.2.After fermentation with two strains,the reduced sugar content of substrates increased and the starch and protein content decreased.ZNB2.2 could produce cordycepin and cordycepic acid,the contents of cordycepin and cordycepic acid in fungal substance reached 207.4 mg/kg and 22.1 g/kg,respectively.Cordycepin and cordycepic acid were not detected in ZNB2.1 fungal substance.Considered the yield of Cordyceps polysaccharide,cordycepin and cordycepic acid,ZNB2.2 strain and E medium were suitable for solid-state fermentation of Cordyceps.