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以发酵液对镰刀菌孢子萌发的抑制率为指标,通过单因素试验,研究不同碳源、氮源、生长因子对灵芝S3发酵液抑菌活性的影响。运用响应面法,对各营养组分的含量进行优化。优化后碳源、氮源、生长因子含量分别为:乳糖3.04%,蛋白胨0.28%,VB1 0.0047%,抑菌率为91.71%,比基础发酵培养基增加了42.15%。发酵液作用12h后,光学显微镜下镰刀菌菌丝出现膨大和消融等畸变,并出现典型的“念珠状”形态;透射电镜显示镰刀菌孢子内出现大量空泡、原生质收缩,说明灵芝S3发酵液中的活性物质可有效抑制菌丝生长及孢子萌发。
The inhibitory rate of spore germination on Fusarium sp. Was used as an indicator. The effects of different carbon, nitrogen and growth factors on the antibacterial activity of Ganoderma lucidum S3 fermentation broth were studied by single factor experiments. Response surface methodology was used to optimize the content of each nutrient component. The contents of carbon source, nitrogen source and growth factor were 3.04% for lactose, 0.28% for peptone, 0.0047% for VB1 and 91.71% for inhibition rate respectively, which increased by 42.15% compared with the basal fermentation medium. After 12 hours of fermentation, the Fusarium mycelium appeared distortion and ablation under light microscope, and the typical “rosary” morphology appeared. Transmission electron microscopy showed that a large number of vacuoles appeared in the spores of Fusarium and the protoplasm contracted, indicating that Ganoderma lucidum S3 The active substances in the fermentation broth can effectively inhibit mycelial growth and spore germination.