Zhang Xizi, Liu Huiqian, Zhang Mengyao, Chen Wei, Wang Chengtao
Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China.
J Fungi (Basel). 2023 Nov 19;9(11):1120. doi: 10.3390/jof9111120.
Filamentous fungi are well-known for their ability to form mycelial pellets during submerged cultures, a characteristic that has been extensively studied and applied. However, , a filamentous saprophytic fungus with a rich history of medicinal and culinary applications, has not been widely documented for pellet formation. This study aimed to investigate the factors influencing pellet formation in and their impact on citrinin production, a key secondary metabolite. Through systematic exploration, we identified pH and inoculum size as critical factors governing pellet formation. exhibited optimal pellet growth within the acidic pH range from 5 to 6, resulting in smaller, more homogeneous pellets with lower citrinin content. Additionally, we found that inoculum size played a vital role, with lower spore concentrations favoring the formation of small, uniformly distributed pellets. The choice of carbon and nitrogen sources also influenced pellet stability, with glucose, peptone, and fishmeal supporting stable pellet formation. Notably, citrinin content was closely linked to pellet diameter, with larger pellets exhibiting higher citrinin levels. Our findings shed light on optimizing pellet formation for enhanced citrinin production and provide valuable insights into the cultivation of this fungus for various industrial applications. Further research is warranted to elucidate the molecular mechanisms underlying these observations.
丝状真菌以其在深层培养过程中形成菌丝球的能力而闻名，这一特性已得到广泛研究和应用。然而，作为一种在医药和烹饪应用方面有着丰富历史的丝状腐生真菌，其形成菌丝球的情况尚未得到广泛记载。本研究旨在探究影响[具体真菌名称未给出]菌丝球形成的因素及其对关键次生代谢产物桔霉素产生的影响。通过系统探索，我们确定pH值和接种量是控制菌丝球形成的关键因素。[具体真菌名称未给出]在5至6的酸性pH范围内表现出最佳的菌丝球生长，形成更小、更均匀的菌丝球，且桔霉素含量较低。此外，我们发现接种量起着至关重要的作用，较低的孢子浓度有利于形成小的、分布均匀的菌丝球。碳源和氮源的选择也影响菌丝球的稳定性，葡萄糖、蛋白胨和鱼粉有助于稳定的菌丝球形成。值得注意的是，桔霉素含量与菌丝球直径密切相关，较大的菌丝球表现出较高的桔霉素水平。我们的研究结果为优化[具体真菌名称未给出]菌丝球形成以提高桔霉素产量提供了启示，并为该真菌在各种工业应用中的培养提供了有价值的见解。有必要进行进一步研究以阐明这些观察结果背后的分子机制。
