Isolation Of Polyphenol-producing Endophytic Fungi From Xinjiang Wine Grape And Optimization Of The Fermentation Process

Plant endophytes can produce many kinds of bioactive substance,which have hugeapplication potential,medicine and other fields.Isolating and purifing endophytic fungus ofgrape are using the feature of Xinjiang wine grape,there are specificity and diversity ofendophytes resources,as well as rich in polyphenols.We selected a bacterium named C1after isolating and purifing from wine grape root, stem,leaf, fruit,.which had higher yield of the polyphenol and the stability of the genetic traits.andresearched its morphological, physiological and biochemical characteristics. We made apreliminary identification by colony morphology and microscopic morphology. C1belongs toFungi, Phycomyeetes, Mucorales, Piptoeephalidaceae, Syncephalastrum Schroter.Optimized the C1culture conditions and medium by single factor experiment, Fractionalfactorial experiments and response surface experiment. The optimizied medium of thefermentation is potato liquid medium with2.18%of sucrose concentration,1.53%of urea,0.01%of manganese sulfate. The best culture conditions: pH5.33,20%of the amount ofshake flask, seed culture54h,7%of the inoculum size, incubation temperature28°C, speed90rpm. The polyphenol yield up to144.38μg/ml.The article conducted a preliminary study of the C1production polyphenols antioxidantfunction, The results show that The same concentration of C1produced polyphenols reducingpower superior to the VCand gallic acid, NO2-and hydroxyl radical scavenging...