| 百药煎中转化鞣质生成没食子酸的最佳菌种组合筛选 |
| 投稿时间：2017-05-10 点此下载全文
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| 引用本文：胡梦,程玉冰,张培燕,刘英,胡海峰.百药煎中转化鞣质生成没食子酸的最佳菌种组合筛选[J].中国现代中药,2018,20(4):453-457 |
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| 基金项目:国家中医药管理局中医药行业专项（201507004） |
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| 中文摘要:目的：筛选能够水解百药煎原料中鞣质并生成没食子酸的最佳混菌发酵组合。方法：以百药煎传统炮制过程中分离纯化获得具有降解鞣质能力的微生物作为筛选出发菌种库，分别进行单菌发酵和混菌发酵，以HPLC方法检测发酵液中没食子酸或鞣质的含量，筛选发现单菌最强菌株及具有协同增强降解鞣质生成没食子酸能力的最佳混菌组合。结果：发现4个菌（HMB5、HMB2、HMY1、HMY2）形成的组合为协同降解百药煎中鞣质并生成没食子酸的最佳组合，该组合固态发酵后样品中没食子酸的量为0.59 g·g-1样品，而百药煎传统炮制样品中没食子酸含量为0.52 g·g-1样品，增加了11%；该混菌组合发酵样品的抗菌活性优于百药煎传统炮制品。结论：筛选得到的最优混菌组合工艺优于百药煎传统自然发酵工艺，为实现百药煎的现代工业化生产提供了菌群基础。 |
| 中文关键词:百药煎 没食子酸 固态发酵 最优混菌组合 |
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| Screening Optimal Strains Combination for Transforming Tannin into Gallic acid in Chinese gall leaven |
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| Abstract:Objective：To screen the optimal strain combination for the fermentation production of gallic acid from tannin in Chinese gall leaven .Methods：A variety of microorganisms with the ability to degrade tannin from traditional processed Chinese gall leaven were used as starting strains，and using single bacteria and mixed bacteria fermentation methods and HPLC determination，the ability of transforming tannin to gallic acid was assessed.Results：The optimal strains combination for the synergistic transformation of Chinese gall leaven producing gallic acid was the four strains（HMB5，HMB2，HMY1 and HMY2）combination，Using this combination fermentation，the amount of gallic acid in samples reached 0.59 g·g-1 sample，13% more than that of the traditional processed Chinese gall leaven（0.52 g·g-1）.More over，the antibacterial activity of Chinese gall leaven by mixed strains fermentation were better than those of the traditional processed.Conclusion：The optimal strains combination obtained here is better than traditional processed Chinese gall leaven and can serve the construction of modern Chinese gall leaven processing technology. |
| keywords:Processed Chinese gall leaven gallic acid solid-state fermentation optimal strains combination |
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