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盐生海芦笋内生真菌S19的分离鉴定与抗氧化发酵条件优化

DOI: 10.7685/j.issn.1000-2030.2013.02.023, PP. 137-144

Keywords: 盐生海芦笋,rDNA-ITS序列分析,抗氧化,响应曲面法

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Abstract:

以盐生海芦笋中分离的1株内生真菌S19菌株为研究对象,对ITS区域序列进行PCR扩增测序并进行系统发育分析,结合形态学观察,将其鉴定为Gibberellaavenacea。采用Plackett-Burman试验、最陡爬坡试验和响应曲面法对S19菌株的发酵条件进行优化,最大限度地提高其抗氧化活性。优化后的最佳培养基配方为16g?L-酵母膏,17g?L-1蛋白胨,300g?L-1土豆,30g?L-1麦芽糖,30g?L-1甘露醇,5g?L-1葡萄糖,10g?L-1味精,10g?L-1氯化钠,pH为7。采用此培养基所得发酵产物对2,2-二苯基-1-苦肼基(DPPH)自由基的最大清除率为78.25%,比优化前(清除率66.55%)有显著提高。

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