| Xylaria schweinitzii and X. escharoidea(Berk.) Sacc. have some pharmacological activities but poorly reported in detail. This study screened the liquid culture condition of these two Xylaria and tested the changes of mycelium production, pH of fermentation broth, peroxidase activity, catalase activity and superoxide dismutase activity during fermentation. Besides, we measured the productions of polysaccharide, polyphenols and protein in the process of fermentation. This study established the culture methods of these two Xylaria for the first time, found a new model of morphological development of large mushroom sporocarp, thus laid the foundation for the large-scale development of Xylaria. Here are the results:(1) The optimal liquid fermentation conditions for X. schweinitzii are as follows: lactose as carbon source, peptone as the nitrogen source and manganese sulfate as theoptimum inorganic salt. The concentration combination of nutritional factors is 3% lactose, 0.6% peptone and 0.6%potassium sulfate. The optimum p H is 7. Culture temperature ranges from 25 to 30 °C. The inoculum size is 4%. Liquid volume is 50 mL/250 mL. Rotate speed is 120 r/min. The highest yield of mycelium reached to 3.8 g/L. The pH value did not change significantly during fermentation. The peroxidase activity of X. schweinitzii during fermentation could up to 48(U/g), the activity of catalase is 19.2(U/g), superoxide dismutase activity up to 127.2(U/g). The protein content of mycelium during fermentation could up to 93.8 mg/g, extracellular polysaccharide content could reach 43.76 mg/g, and intracellular polyphenol content could reach 1.02 mg/g. The optimal solid formulation of sporocarp is 68% sawdust and 30% bran. The sporocarp of X. schweinitzii contains 41.2% water content, 3.14% ash content, crude protein 39 g/100 g, 1.88% crude fat, crude fiber 26.9%, total sugar 26.1%. There are 17 amino acids in the sporocarp: aspartic acid 1.88%, 0.72% threonine, serine 0.92%, glutamic acid 3.26%, 0.88% glycine, alanine 1.78%, 0.1% cystine, valine 0.65%, 0.18% methionine, isoleucine acid 0.66%, leucine 1.23%, tyrosine 0.45%, phenylalanine 0.12%, lysine 0.56%, histidine 1.88%, arginine 0.34%, proline 0.66%, the total amino acid is 16.3%.(2) The optimal liquid fermentation conditions for X. escharoidea are as follows: carbon source is maltose, nitrogen source is yeast powder and inorganic saltis potassium salts. The concentration combination of nutritional factors is 4% maltose, 0.4% peptone and 0.6% potassium sulfate. The optimum pH is 5, preferred temperature ranges from 20 to 35 °C. The inoculum size is 4%. Liquid volume is 100 mL/250 mL. Rotate speed is 160 r/min. The highest yield of mycelium reached to 4.8 g/L. The pH value did not change significantly during fermentation. The peroxidase activity of X. escharoidea during fermentation could up to 53(U/g), the activity of catalase is 25.5(U/g), superoxide dismutase activity up to 188.8(U/g). The protein content of mycelium during fermentation could up to 93.8 mg/g, extracellular polysaccharide content could reach 23.36 mg/g, and intracellular polyphenol content could reach 1.02 mg/g. The optimal solid formulation of sporocarp is 80 g rice and 1.5% yeast extract. The sporocarp of Xylaria escharoidea contains 45.6% water content, 3.54% ash content, crude protein 35 g/100 g, 1.56% crude fat, crude fiber 23.7%, total sugar 23.6%. There are 17 amino acids in the sporocarp: aspartic acid 1.45%, 0.75% threonine, serine 0.88%, glutamic acid 3.17%, 0.94% glycine, alanine 1.86%, 0.075% cystine, valine 1.76%, 0.21% methionine, isoleucine 0.56%, leucine 1.53%, 0.31% tyrosine, phenylalanine 0.45%, 0.72% lysine, histidine 1.49%, 0.49% arginine, proline 0.56%, total amino acids is 17.2%. |
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