食品科学2012，Vol.33Issue(12)：173-176,4.
普洱茶中真菌合成洛伐他汀的能力分析
Analysis of Lovastatin-Producing Ability of Fungi in Pu-erh Tea
摘要
Abstract
The pure strains ofAspergillus, Penicillium and Trichoderma isolated from Pu-erh tea were cultured individually to analyze their ability to produce lovastatin by HPLC. The results showed that only one strain ofA. tubingensis, one strain of A. wenti and one strain ofA. fumigatus among the genera of Aspergillus had the ability to synthesize lovastatin with the content of 9.59, 2.33 ng/g and 2.77 ng/g, respectively, after culture in the Czapek Yeast Agar （CYA） medium. On the CYA medium, only P. chrysogenum revealed the ability to secrete lovastatin with the content of 3.36 ng/g. Two strains of Trichoderma （T. asperellum and T. citrinoviride） from Pu-erh tea samples had the ability to produce lovastatin with the content of 4.8 ng/g and 1.47 ng/g on the CYA medium, respectively.关键词
普洱茶/洛伐他汀/真菌Key words
Pu-erh tea/lovastatin/fungi分类
生物科学引用本文复制引用
赵振军,童华荣,周黎,刘勤晋..普洱茶中真菌合成洛伐他汀的能力分析[J].食品科学,2012,33(12):173-176,4.基金项目
湖北省教育厅科学技术研究项目 （）
云南省普洱茶关键技术研究项 （）
