Aspergillus flavus F52菌株鉴定及不同碳源对曲酸产量的影响

Identification of a kojic-acid producing Aspergillus flavus F52

摘要:

摘要:【目的】探明豇豆内生真菌F52的分类地位及不同碳源对曲酸产量的影响。【方法】采用形态观察及ITS序列分析对豇豆内生真菌F52 进行分类鉴定;通过重结晶获得曲酸高纯度产物，采用核磁共振波谱、高分辨质谱及红外光谱对其进行结构鉴定;采用高效液相色谱检测不同碳源对曲酸产量的影响。【结果】该曲酸产生菌为黄曲霉Aspergillus flavus F52;葡萄糖与蔗糖组成的复合碳源曲酸产量最高，乳糖的存在不利于曲酸的生成;该菌株发酵液中曲酸含量可达24.44 g/L。【结论】Aspergillus flavus F52是一株具有产业化开发价值的曲酸高产菌株。

Abstract:

Abstract:［Objective］ We identified an endophytic fungus of Vigna unguiculata，as well as the influence of carbon sources on the production of kojic acid by the isolated fungus．［Methods］ This kojic acid producer was identified as Aspergillus flavus F52 according to morphological characteristics and ITS region of rDNA．The metabolite of strain F52 was obtained by recrystallization，and identified as kojic acid based on the spectral data of NMＲ，HＲ-ESI/MS and IR．The fungus was cultivated in medium containing various carbon sources，and the production of kojic acid in the fermentation broth was quantified by high performance liquid chromatography．［Results］ The complex carbon source which was composed of glucose and sucrose was preferential，whereas the presence of lactose was not beneficial to the production of kojic acid．The content of kojic acid in the fermentation broth reached 24. 44 g/L．［Conclusion］Aspergillus flavus F52 might be a potent producer of kojic acid for commercial use．