DOI QR코드

DOI QR Code

Effect of Abiotic Factors on Fumosorinone Production from Cordyceps fumosorosea via Solid-State Fermentation

  • Tahir Khan (College of Life Sciences, Yunnan University) ;
  • Dong-Hai Hou (College of Life Sciences, Yunnan University) ;
  • Jin-Na Zhou (College of Science, Tibet University) ;
  • Yin-Long Yang (The International Joint Research Center for Sustainable Utilization of Cordyceps Bioresources in China and Southeast Asia, Yunnan University) ;
  • Hong Yu (The International Joint Research Center for Sustainable Utilization of Cordyceps Bioresources in China and Southeast Asia, Yunnan University)
  • 투고 : 2023.02.06
  • 심사 : 2023.05.03
  • 발행 : 2023.06.30

초록

Cordyceps fumosorosea is an important species in the genus of Cordyceps, containing a variety of bioactive compounds, including fumosorinone (FU). This study was a ground-breaking assessment of FU levels in liquid and solid cultures. The present study focused on the impacts of solid-state fermentation (SSF) using solid substrates (wheat, oat, and rice), as well as the effects of fermentation parameters (pH, temperature, and incubation period), on the generation of FU. All the fermentation parameters had significant effects on the synthesis of FU. In a study of 25 ℃, 5.5 pH, and 21 days of incubation period combinations calculated -to give maximal FU production, it was found that the optimal values were 25 ℃, 5.5 pH, and 21 days, respectively. In a solid substrate medium culture, FU could be produced from SSF. At 30 days, a medium composed of rice yielded the most FU (798.50 mg/L), followed by a medium composed of wheat and oats (640.50 and 450.50 mg/L), respectively. An efficient method for increasing FU production on a large scale could be found in this approach. The results of this study might have multiple applications in different industrial fermentation processes.

키워드

과제정보

Thanks to Yunnan University, School of Life Sciences, for providing us with all the facilities we needed to do our work as well as financial support.

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