低频交变磁场对樟芝液态发酵的影响

Effects of Low-intensity Alternating Magnetic Field on Liquid Fermentation of Antrodia camphorata

摘要:

使用实验室自主研制的磁场设备，以樟芝为研究对象，以菌丝体生物量提高率为指标，通过单因素和正交优化试验，研究低频交变磁场对樟芝液态发酵的影响，确定最优磁场参数，并借助扫描电镜，对比常规液态发酵和磁场辅助液态发酵所得菌丝体的微观形态的差异。结果显示，当磁感应强度为80 Gs，磁处理初次介入时间为接种3 d后，每天磁处理时长为4 h时，磁场对樟芝菌丝体的生长促进作用最强。在此条件下，菌丝体生物量提高率为15.87%，多糖增长率为24.26%，总三萜增长率为26.85%。扫描电镜结果显示，磁场辅助樟芝液态发酵所得菌丝体比常规液态发酵菌丝体表面更加粗糙，结构更加松散，褶皱更为明显。实验结果表明，低频交变磁场辅助樟芝液态发酵可以提高其菌丝体生物量、多糖和三萜产量。

Abstract:

The effects of low-frequency alternating magnetic field on the liquid fermentation of Antrodia camphorata were studied using the self-developed equipment, and single factor and orthogonal optimization experiments were conducted to determine the optimal magnetic field parameters based on the index of the growth rate for mycelial biomass. Scanning electron microscopy (SEM) was used to compare the differences in the morphology of mycelia obtained by the traditional liquid fermentation and the magnetic field-assisted liquid fermentation. The results showed that when the magnetic induction intensity was 80 Gs, initial magnetic treatment was 3 d after inoculation followed by daily treatment for 4 h, the magnetic field stimulated the greatest growth of Antrodia camphorata. Under these conditions, the growth rate for the mycelial biomass of Antrodia camphorata, increasing rate of polysaccharides, and increasing rate of triterpenoid were 15.87%, 24.26% and 26.85%, respectively. The SEM results revealed that the mycelia of the Antrodia camphorata treated by the magnetic field had rougher surface with more wrinkles and looser structures than those obtained by traditional liquid fermentation. The experimental results showed that the liquid fermentation of Antrodia camphorata assisted by low-frequency alternating magnetic field can increase the yields of mycelial biomass, polysaccharides and triterpenoids.