| 347 | 0 | 29 |
| 下载次数 | 被引频次 | 阅读次数 |
通过平板耐硒实验评价供试香菇菌株的耐硒能力，筛选出最佳耐硒菌株进行液体发酵；以香菇菌丝的生物量和硒蛋白含量为响应值，采用单因素实验和响应面实验优化了香菇液体发酵工艺。结果表明，随着硒浓度的增加，5株香菇菌株菌丝的平均生长速率均先加快后减慢，其中香菇8号的耐硒能力最强，低硒驯化后在硒浓度为6 mg·L-1时的平均生长速率最快，为(7.598±0.051) mm·d-1;在初始补硒浓度为1 mg·L-1、发酵第5 d补硒浓度为4.7 mg·L-1、初始pH值为4.4、发酵时间为13 d的最佳液体发酵工艺下，香菇8号菌丝的生物量为(1.601±0.017) g·(100 mL)-1、硒蛋白含量为(29.208±0.025) mg·g-1,与预测值接近，表明响应面模型可用于香菇液体发酵工艺的优化，为香菇液体发酵高产硒蛋白提供了一定的参考依据。
Abstract：We evaluated the selenium-resisting ability of the tested Lentinula edodes strains by plate selenium-resisting experiments, and then selected the best selenium-resisting strain for liquid fermentation.Moreover, we optimized the liquid fermentation process of Lentinula edodes by single-factor experiments and response surface methodologies with the biomass and selenoprotein content of Lentinula edodes mycelia as response values.The results show that the average growth rates of the five Lentinula edodes strains mycelia first accelerate and then slow down with the increase of selenium concentration, among which Lentinula edodes No.8 has the strongest selenium-resisting ability with the fastest average growth rate of(7.598±0.051) mm·d-1 at the selenium concertration of 6 mg·L-1 after low selenium acclimation.Under the optimal liquid fermentation process as follows: the initial selenium supplementation concentration of 1 mg·L-1,the selenium supplement concentration of 4.7 mg·L-1 at the fifth day, the initial pH value of 4.4,and the fermentation time of 13 d, the biomass and selenoprotein content of Lentinula edodes No.8 mycelia are(1.601±0.017) g·(100 mL)-1 and(29.208±0.025) mg·g-1,respectively, which are close to the predicted values, indicating that the response surface model can be used to optimize the liquid fermentation process of Lentinula edodes.The study provides a certain reference for the high-producing selenoprotein by liquid fermentation of Lentinula edodes.
[1] 王梓杭，范秀芝，姚芬，等.香菇蛋白的提取工艺优化、功能特性及氨基酸评价[J].现代食品科技，2023,39(6):186-194.WANG Z H,FAN X Z,YAO F,et al.Optimization of extraction,functional characteristic,and amino acid evaluation of Lentinula edodes protein[J].Modern Food Science and Technology,2023,39(6):186-194.
[2] KAŁUCKA M,ROSZCZYK A,KLIMASZEWSKA M,et al.Optimization of Se- and Zn-enriched mycelium of Lentinula edodes(Berk.) Pegler as a dietary supplement with immunostimulatory activity[J].Nutrients,2023,15(18):4015.
[3] KALETA B,ROSZCZYK A,ZYCH M,et al.Selective biological effects of selenium-enriched polysaccharide(Se-Le-30) isolated from Lentinula edodes mycelium on human immune cells[J].Biomolecules,2021,11(12):1777.
[4] 谢婷，何娟，张顺凯，等.香菇液体菌种培养基及摇瓶培养条件优化[J].食药用菌，2021,29(3):242-249.XIE T,HE J,ZHANG S K,et al.Optimization of liquid spawn media and shake flask culture conditions of Lentinula edodes[J].Edible and Medicinal Mushrooms,2021,29(3):242-249.
[5] 乔艳明，柳林，陈文强.基于富硒条件下高温型香菇的液体培养基优化[J].西南大学学报(自然科学版),2018,40(3):34-41.QIAO Y M,LIU L,CHEN W Q.Optimizing the liquid medium of high temperature type Lentinus edodes under Se-enriched condition[J].Journal of Southwest University(Natural Science),2018,40(3):34-41.
[6] 胡宝，徐子昕，周金看，等.响应面法优化香菇液体菌种发酵培养基配方[J].北方园艺，2022(22):97-103.HU B,XU Z X,ZHOU J K,et al.Optimization of Lentinus edodes liquid fermentation medium by response surface methodology[J].Northern Horticulture,2022(22):97-103.
[7] KLIMASZEWSKA M,GÓRSKA S,DAWIDOWSKI M,et al.Selective cytotoxic activity of Se-methyl-seleno-L-cysteine- and Se-polysaccharide-containing extracts from shiitake medicinal mushroom,Lentinus edodes(Agaricomycetes)[J].International Journal of Medicinal Mushrooms,2017,19(8):709-716.
[8] 曾璇竹，雷于国，胡国元，等.富硒香菇多糖发酵工艺的优化及其抗氧化活性[J].食品工业科技，2018,39(17):186-192.ZENG X Z,LEI Y G,HU G Y,et al.Optimization of fermentation process and antioxidant activity of polysaccharide from Se-enriched Lentinula edodes[J].Science and Technology of Food Industry,2018,39(17):186-192.
[9] 孙朝阳，张玉英，潘利华，等.高富硒酵母菌株的筛选及其富硒特性分析[J].中国酿造，2020,39(9):116-120.SUN C Y,ZHANG Y Y,PAN L H,et al.Screening of high selenium-enriched yeast strains and analysis of their selenium-enriched characteristic[J].China Brewing,2020,39(9):116-120.
[10] 刘文玲，冮洁，解彬，等.富硒香菇硒分布和蛋白质营养价值的评价[J].食品与发酵工业，2019,45(2):101-106.LIU W L,GANG J,XIE B,et al.The distribution of selenium in Lentinus edodes and evaluation of its nutrient value of protein[J].Food and Fermentation Industries,2019,45(2):101-106.
[11] HAN M,LIU K.Selenium and selenoproteins:their function and development of selenium-rich foods[J].International Journal of Food Science and Technology,2022,57(11):7026-7037.
[12] ZHAO C H,LI J H,CHEN N,et al.Antioxidant activity and transcriptomic analysis of Se-enriched golden oyster mushroom Pleurotus citrinopileatus(Agaricomycetes)[J].International Journal of Medicinal Mushrooms,2020,22(8):755-762.
[13] XU M M,ZHU S,WANG L L,et al.Influence of selenium biofortification on the growth and bioactive metabolites of Ganoderma lucidum[J].Foods,2021,10(8):1860.
[14] GU H F,LIANG L,ZHU X P,et al.Optimization of enzymatic extraction,characterization and bioactivities of Se-polysaccharides from Se-enriched Lentinus edodes[J].Food Bioscience,2023,51:102346.
[15] ROSZCZYK A,ZYCH M,ZIELNIOK K,et al.The effect of novel selenopolysaccharide isolated from Lentinula edodes mycelium on human T lymphocytes activation,proliferation,and cytokines synthesis[J].Biomolecules,2022,12(12):1900.
[16] CHEN N,ZHAO C H,ZHANG T H.Selenium transformation and selenium-rich foods[J].Food Bioscience,2021,40:100875.
[17] 孙楠，王惠纳，张薇，等.硒的来源、富集及富硒食物资源研究进展[J].食品科学，2024,45(7):299-309.SUN N,WANG H N,ZHANG W,et al.Research progress on the sources and enrichment of selenium and selenium-rich dietary resources[J].Food Science,2024,45(7):299-309.
[18] LI Q Y,LEI Y G,HU G Y,et al.Effects of Tween 80 on the liquid fermentation of Lentinus edodes[J].Food Science and Biotechnology,2018,27(4):1103-1109.
[19] 王胜，许琳，刘洋，等.不同培养方式下硒对平菇生长的影响[J].北方园艺，2023(4):118-124.WANG S,XU L,LIU Y,et al.Effects of selenium on growth of Pleurotus ostreatus under different culture methods[J].Northern Horticulture,2023(4):118-124.
[20] 唐晨旻，张劲松，刘艳芳，等.pH对灵芝液态发酵代谢物及抗氧化活性的影响[J].菌物学报，2023,42(2):570-583.TANG C M,ZHANG J S,LIU Y F,et al.Effects of pH on metabolites and antioxidant activities of Ganoderma lingzhi liquid fermentation[J].Mycosystema,2023,42(2):570-583.
[21] 张文婧，刘欢，李红波，等.富硒平菇菌种筛选、发酵优化及菌丝特性评价[J].食品与生物技术学报，2024,43(6):75-85.ZHANG W J,LIU H,LI H B,et al.Screening,fermentation optimization,and mycelial characterization of selenium-enriched Pleurotus ostreatus strains[J].Journal of Food Science and Biotechnology,2024,43(6):75-85.
[22] 郭洁，周晓华，王炯，等.硒营养强化对香菇营养品质影响研究[J].食品安全质量检测学报，2022,13(23):7781-7787.GUO J,ZHOU X H,WANG J,et al.Effects of selenium nutrition enhancement on the nutritional quality of Lentinus edodes[J].Journal of Food Safety & Quality,2022,13(23):7781-7787.
基本信息:
中图分类号:TS219;TS205.5
引用信息:
[1]陈玉霞,马欣龙,余青松,等.香菇硒蛋白高产菌株的筛选及其液体发酵工艺优化[J].化学与生物工程,2026,43(03):33-40+49.
基金信息:
湖北省乡村振兴科技支撑项目(2022BBA144); 武汉工程大学第十五届教育创新基金项目(CX2023164)
2025-05-28
2025-05-28
2025-05-28