Study on Isolation of Resveratrol-producing Fungus and Its Accumulating Characteristics

FOOD SCIENCE ›› 2007, Vol. 28 ›› Issue (5): 245-248.

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Study on Isolation of Resveratrol-producing Fungus and Its Accumulating Characteristics

CAO Yong, TANG Yong-Hong, LU Cheng-Ying, HUANG Zao-Cheng

1.College of Food Science,South China Agricultural University,Guangzhou 510642,China; 2.Key Laboratory for Forest Products and Chemical Industry Engineering of Hunan,Zhangjiajie 427000,China; 3.College of Biological Resources and Environmental Sciences,Jishou University,Jishou 416000,China

Online:2007-05-15 Published:2011-12-31

Abstract

Abstract: A fungus was separated from the tissue cultural processes of Polygonum Cuspidatum and the zymotic extracts were analyzed by TLC and HPLC.The fungus obtained is B-39 which can produce resveratrol.The optimized cultural conditions are: saccharine 20 g/L,NH4NO4 2 g/L,pH 6.8～7.0 and 100 r/min by orthogonal tests.3mmol/L Phe with Mg2+and Zn2+can increase the growth of the fungus B-39 and the content of resvertrol.The actual content resveratrol in the fungus is determined as 8.6617μg/100 ml by HPLC.

Key words: resveratrol, fungi, isolation, cultural conditions, accumulating characteristics

CAO Yong, TANG Yong-Hong, LU Cheng-Ying, HUANG Zao-Cheng. Study on Isolation of Resveratrol-producing Fungus and Its Accumulating Characteristics[J]. FOOD SCIENCE, 2007, 28(5): 245-248.

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Study on Isolation of Resveratrol-producing Fungus and Its Accumulating Characteristics

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