Response Regularity Of Phellinus Igniarius Based On Submerged Fermentation Assisted By Weak Magnetic Field

Phellinus igniarius is a rare medicinal and edible fungus,growing slowly in the natural environment.It has research and development value because of its main biological function of active ingredients are polysaccharides and flavonoids,with significant anti-tumor and regulation of immune activity and other effects.In this research,the liquid culture conditions of Phellinus igniarius were optimized,and the response of the weak magnetic field to the liquid fermentation of Phellinus igniarius was studied.The main contents are as follows:The content of mycelia,polysaccharide content and polysaccharide production of Phellinus igniarius were the main indexes.The optimum conditions of liquid culture of Phellinus igniarius were screened by single factor test.The carbon source was corn flour and the amount was 5%.The nitrogen source was bran The addition amount was0.5%,the addition amount of magnesium sulfate was 0.1%,the amount of potassium dihydrogen phosphate was 0.05%,the culture temperature was 23?,the inoculation amount was 10 mL,the bottling volume was 100 mL,the shaking speed was 120r/min.The addition of wheat flour,the amount of wheat bran and the culture temperature were selected as the most influencing factors by SPSS variance analysis on the basis of single factor.And the response surface design experiment was carried out with yield and polysaccharide yield of Phellinus igniarius as the response value.The optimum conditions were as follows: the addition of corn flour was 3%,the amount of wheat bran was 0.5% and the culture temperature was 25?.The predicted values were as follows: mycelial yield was 7.36 g/L,polysaccharide content was0.080 g/L.The results showed that mycelial yield was 7.26 g/L and polysaccharide content was 0.077 g/L.The error is less than 5%,which can be used to predict the actual mycelial yield and polysaccharide yield of Phellinus igniarius.The response of Phellinus igniarius mycelium and fermentation broth during fermentation of weak magnetic field was studied.Mainly include: with the magnetic field strength increases,Phellinus igniarius mycelium color gradually fades and glossy times higher,mycelium ball surface more and more smooth.The diameter of mycelial buds increased by 40.54%,and the biomass of Phellinus igniarius increased by 67.72%.The mycelial vias obtained after the application of the magnetic field were slightly loose,and the mycelial elongation of the 90 mT and 120 mT magnetic field treatments was better and the hyphae was more abundant.Observed ultrastructuresfound that the magnetic field strength of 90 mT and 120 mT treatment group,the cytoplasm is richer,the electron density is high,the cell structure is complete,the mitochondria are evenly distributed in the cell,and the cell wall is slightly thinner than the control treatment.When the magnetic field strength reached 180 mT,the intracellular black particles decreased significantly,the cell electron density decreased,the cell wall is more weak,the central vacuoles become larger,mitochondria and other organelles were squeezed to the cell edge,the whole cell expansion,local depression.The effect of weak magnetic field assisted fermentation on the color of the fermentation broth was very significant,but the effect on the pH and viscosity of the fermentation broth was not significant.The response of nutrient components of Phellinus igniarius mycelium during fermentation of weak magnetic field was studied.Ash content and crude fat content in the magnetic field strength of 90 mT to promote the effect of the most obvious,which increased ash content of 31.23%,crude fat content of 4.07 times the control.The protein content was up to 13.81% at 120 mT,and the effect on mineral content and amino acid content was not significant.The response of active substance of Phellinus igniarius mycelium during fermentation of weak magnetic field was studied.The results showed that the yield of polysaccharide was increased by 86.22% compared with the control,but the effect on polysaccharide content was not significant.Weak magnetic field assisted fermentation can be rich in mycelial polysaccharide monosaccharide composition.Weak magnetic field assisted fermentation could increase the flavonoid yield of Phellinus igniarius,but the effect on flavonoids content was not significant.Compared with the control,the yield of flavonoids was 2.09 times higher than that of the control.In addition,the weak magnetic field auxiliary method was beneficial to the total antioxidant capacity of the flavonoids and the ability to remove the superoxide anion free radicals,which was 55.69% and 22.59% higher than the control.Weak magnetic field assisted fermentation improves the proportion of fractions of flavonoids in Phellinus igniarius.