Response Surface Analysis for Optimizing Antimicrobial Protein from Mushroom Coprinus comatus Fermentation Liquid and Its Antioxidant Activity

doi:10.13560/j.cnki.biotech.bull.1985.2017-0850

Abstract

Abstract: This study is to extract the antimicrobial protein from Coprinus comatus fermentation liquid. The inhibitive circle diameter was used as evaluating indicator,and the fermentation condition was optimized by single factor experiments and response surface methodology（RSM）. The optimized extraction condition was 5 d fermentation time,30℃,pH7,inoculation volume of 5%,and the shaker rotation speed 100 r/min,under which the inhibitive circle diameter was up to 21.14 mm. The antimicrobial protein was proved to have weak scavenging effect on DDPH and ABTS,however,have strong scavenging effect on ·OH,and its antioxidant capacity enhanced with the increase of antibacterial protein concentration.

Key words: Coprinus comatus, mycelial fermentation liquid, antimicrobial proteins, antioxidant activity

QIN Nan, LIU Yu, WANG Li-yu. Response Surface Analysis for Optimizing Antimicrobial Protein from Mushroom Coprinus comatus Fermentation Liquid and Its Antioxidant Activity[J]. Biotechnology Bulletin, 2018, 34(4): 83-90.

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