具抑菌活性的诺丽内生真菌发酵条件的优化

为了研究发酵条件对诺丽内生真菌M2抑菌性的影响，笔者采用传统方法和ITS rDNA测序方法相结合，将本实验室筛选出的抑菌效果突出的诺丽内生真菌M2初步鉴定为棘孢曲霉（Aspergillus aculeatus）,在NCBI数据库中登录号为MK560191。通过单因素试验和正交设计对内生真菌M2进行发酵优化，筛选出最优发酵条件:（1）内生真菌M2优化后的培养基方案为200 g土豆煮沸30 min浸出液、葡萄糖20 g、硝酸钠5 g、磷酸二氢钾0.2 g、七水合硫酸镁0.2 g、1 000 mL双蒸水；（2）发酵条件为150 mL锥形瓶装液50 mL、温度25 ℃、培养基初始pH8、转速170 r·min?1。

Identification of Bacteriostatic Activity of Noni Endophytic Fungus M2 and Optimization of Its Fermentation Conditions

An attempt was made to study the effect of fermentation conditions on the bacteriostasis of endophytic fungus M2 extracted from Noni (Morinda citrifolia Linn.). A combination of traditional methods and ITS rDNA sequencing was used to identify the Noni endophytic fungus M2 with outstanding bacteriostatic effect. The endophytic fungus M2 was cultured and fermented under different conditions by using single factor experiment and orthogonal design to optimize its fermentation conditions. The Noni endophytic fungus M2 was initially identified as Aspergillus aculeatus, and its accession number was MK560191 in the NCBI database. The optimum medium for the endophytic fungus M2 was potato infusion 200 g from potato boiled for 30 min, glucose 20 g, sodium nitrate 5 g, potassium dihydrogen phosphate 0.2 g, magnesium sulfate heptahydrate 0.2 g, 1000 mL double distilled water. The optimum fermentation conditions were solution 60 mL in a 150 mL conical flask, temperature 25 ℃, initial culture medium pH 8 and rotation speed 170 r·min?1.