Poria Cocos Protoplast Fusion And Fermentation Dynamics Research

Poria cocos which belongs to the eumycota is a kind of medicinal and edible mushroom. Pachman in Poria cocos is a kind of extensive physiological activity of the material. So the market demand is increasing. It is of high value of exploitation and good application prospect. In order to get more fine strains to improve the quantity of Pachman and enhance fermentation efficiency, the original strain(HD07-10) was studied experimentally about protoplast fusion breeding and fruit body training. The fermentation condition of Poria cocos is also studied by cultivating Poria cocos mycelium with liquid fermentation and extracting pachman.By single factor experiment, the research has been carried out on the conditions such as incubation time, enzymolysis concentration, enzymolysis temperature, enzymolysis time, pH and steady infiltration agent. After the orthogonal design optimization, the most suitable conditions for the protoplast preparation and regeneration are found out by the experiments. They are as follows. Cell age is four days of liquid culture, enzyme concentration was 3% (of which the ratio of helicase to Lysozyme is 2:1), hydrolysis temperature is 36℃, hydrolysis time 2.5 h, enzymolysis pH 6.5, steady infiltration agent mannitol of 0.6 mol/L. By potoplast fusion screening, the bacterial strain which produces higher cement pachyman, and grow faster and more exuberant are obtained. On cultivating sporocarp, the optimal cultivation condition for forming fruit bodies of poria cocos was studied under laboratory conditions of medium components, light intensity, temperature and passage times. The findings are as follows. The optimal cultivation conditions are respectively temperature 27℃, light intensity 50%, incubation time 18～30 d, passage times 5～7 generations.In poria cocos liquid fermentation, finding out the most suitable condition and culture medium, it will be cultivatee in the fermenter so as to explore the best cultivating condition for mycelial growth and metabolism with experiment in different ventilatory conditions and to analyze the molecular weight distribution of the polysaccharide.Results shows that It is beneficial to both hypha growth and polysaccharides concentration to add 4% olive oil in fermentation with the rotating speed being 120 rpm at 26℃; It is better for ventilatory capacity to be 2 vvm in the fermenter, getting 0.22 mg/mL extracellular polysaccharide.The fermentation process and the kinetic model of Poria cocos producing exopolysaccharide were studied in this paper. With the software Origin, the mathematical model of kinetics and model parameter model was obtained and then validated with the experimental data. The optimized conditions are as follows: liquid volume 3L/5L, rotation speed 120 r/min, 8% inoculum,2 vvm throughput. Under these conditions exopolysaccharide concentration was 37.54 mg/dL. The results showed that the model and experimental data fit well and the model can well reflect the fermentation process of Poria cocos mycothallus and its dynamical mechanisms.