巴楚菇液态发酵培养基配方优化

Optimization of the Liquid Fermentation Medium Formula for Bachu mushrooms

摘要: 巴楚菇是一种主要分布于新疆巴楚县和麦盖提县地区的特色真菌资源，其多糖具有免疫调节、抗氧化、抗肿瘤及降血糖等多种生物活性。本研究采用液态发酵技术培养巴楚菇菌丝体，并对其多糖进行提取。为提高发酵液中多糖含量，以多糖含量为评价指标，通过单因素试验结合响应面分析方法，对培养基中碳源、氮源、无机盐及生长因子的添加量进行优化。结果表明，在乳糖19.9 g/L、蛋白胨6.2 g/L、维生素B₆ (VB₆) 12 mg/L、KH₂PO₄ 1.4 g/L的条件下，多糖含量为0.412 g/L，较优化前提高34.2%。研究结果表明，经优化后的培养基能够显著提高巴楚菇多糖的含量，为其液态发酵生产及功能成分开发提供了理论依据。

Abstract: Bachu mushrooms is a distinctive fungal resource mainly distributed in Bachu County and Makit County of Xinjiang, China. Its polysaccharides exhibit various biological activities, including immunomodulatory, antioxidant, antitumor, and hypoglycemic effects. In this study, submerged fermentation was employed to cultivate the mycelia of Bachu mushrooms, followed by extraction of its polysaccharides. To increase the polysaccharide content in the fermentation broth, polysaccharide yield was used as the evaluation index, and the concentrations of carbon source, nitrogen source, inorganic salt, and growth factor in the medium were optimized using single-factor experiments combined with response surface methodology. The results showed that, under the conditions of lactose 19.9 g/L, peptone 6.2 g/L, vitamin B₆ (VB₆) 12 mg/L, and KH₂PO₄ 1.4 g/L, the polysaccharide content reached 0.412 g/L, representing a 34.2% increase compared with that before optimization. These results indicate that the optimized medium significantly enhanced the polysaccharide content of Bachu mushrooms, providing a theoretical basis for its production by submerged fermentation and development as a functional ingredient.