CAJ | 학술논문

以糙皮侧耳CGMCC 6232菌丝体深层发酵制备麦角硫因，通过向发酵培养基中添加不同种类及浓度的无机盐、维生素、生长调节剂、有机酸、氨基酸等营养因子，考察对麦角硫因合成积累的影响，研究可能的前体氨基酸对麦角硫因生物合成的影响规律。结果表明：添加氯化铵、硝酸铵、叶酸、VB 1、吲哚丁酸、丙酮酸、柠檬酸、谷氨酸、蛋氨酸、半胱氨酸、组氨酸和甜菜碱对麦角硫因的合成有一定的促进作用，其中以发酵第4天向发酵液中添加15 mmol/L蛋氨酸最利于麦角硫因的合成，发酵液中麦角硫因的含量达192.4 mg/L，比对照组（102 mg/L）提高了88.6%。
이조피측이CGMCC 6232균사체심층발효제비맥각류인，통과향발효배양기중첨가불동충류급농도적무궤염、유생소、생장조절제、유궤산、안기산등영양인자，고찰대맥각류인합성적루적영향，연구가능적전체안기산대맥각류인생물합성적영향규률。결과표명：첨가록화안、초산안、협산、VB 1、신타정산、병동산、저몽산、곡안산、단안산、반광안산、조안산화첨채감대맥각류인적합성유일정적촉진작용，기중이발효제4천향발효액중첨가15 mmol/L단안산최리우맥각류인적합성，발효액중맥각류인적함량체192.4 mg/L，비대조조（102 mg/L）제고료88.6%。
The mycelium of Pleurtus ostreatus CGMCC 6232 was used to produce L-ergothioneine by sub-merged fermentation in this study, the effect of adding different kinds and concentrations of inorganic salts, vi-tamins, growth regulators, organic acids and amino acids to culture medium on the production of EGT were in-vestigated, particularly, the influencing rules of probable precursors on EGT biosynthesis was studied. The re-sults showed that ammonium chloride, ammonium nitrate, folic acid, V B1 , indolebutyric acid, pyruvic acid, citric acid, glutamic acid, methionine, cysteine, histidine and betaine improved EGT production, the effect of methionine on increasing EGT production was the most significant , the individual supplementation of 15 mmol/L methionine at the 4th day yielded a significantly 88.6%higher content of EGT in fermentation liquid (192.4 mg/L) compared to that of the control medium (102 mg/L).