产普鲁兰多糖出芽短梗霉的菌种筛选及发酵条件优化的中期报告.docxVIP

产普鲁兰多糖出芽短梗霉的菌种筛选及发酵条件优化的中期报告

Abstract

Inthisstudy,weaimedtoselectasuitablestrainfortheproductionofPolysaccharidesinAspergillusflavusandoptimizethefermentationconditions.Wescreenedatotalof10fungalstrains,includingAspergillusflavus,Aspergillusniger,andPenicilliumexpansum,fortheirpotentialtoproducePolysaccharides.ThefermentationconditionsforA.flavuswereoptimizedbyusingthesingle-factormethodandresponsesurfacemethodology(RSM).TheresultsshowedthatA.flavuswasthemostefficientandstablestrainfortheproductionofPolysaccharides.TheoptimalfermentationconditionsforA.flavuswereasfollows:initialpH6.5,fermentationtemperature28°C,inoculumsizeof6%,10g/Lbeefextract,20g/Lglucose,and1%cornstarch.Inconclusion,thesefindingsprovidevaluableinformationfortheproductionofPolysaccharidesinA.flavusandmaycontributetothedevelopmentoffunctionalpolysaccharidesforvariousapplications.

Introduction

Polysaccharidesarecomplexbiomoleculesthatplayacriticalroleinvariousbiologicalactivitiesandhavenumerousapplicationsinthefood,pharmaceutical,cosmetic,andmedicalindustries.Polysaccharidescanbeobtainedfromvarioussources,includingplants,animals,andmicroorganisms.Microorganismssuchasbacteria,fungi,andalgaeareimportantsourcesofpolysaccharides,andsomeofthesemicroorganismshavebeenextensivelystudiedduetotheirhighyieldsofpolysaccharides.

AspergillusflavusisafilamentousfungusthatbelongstothefamilyAspergillaceaeandisknowntoproducevariousbiologicallyactivecompounds,includingpolysaccharides.PolysaccharidesproducedbyA.flavushavebeenshowntopossessvariousbiologicalproperties,suchasantioxidant,antitumor,immunomodulatory,andanti-inflammatoryactivities.However,theproductionofpolysaccharidesinA.flavusisinfluencedbyvariousfermentationconditions,includingpH,temperature,inocul