文献类型：期刊文献

中文题名：茯苓多糖发酵工艺的优化

英文题名：Study on the Optimum Process of Poria coccos Fermentation

作者：李慧[1];常景玲[2]

第一作者：李慧

机构：[1]平原大学;[2]河南科技学院

第一机构：新乡学院

年份：2006

卷号：34

期号：5

起止页码：920-921

中文期刊名：安徽农业科学

外文期刊名：Journal of Anhui Agricultural Sciences

收录：北大核心:【北大核心2004】；

语种：中文

中文关键词：茯苓;多糖;发酵

外文关键词：Poria coccos ;Polysaccharides; Fermentation

摘要：研究了茯苓多糖发酵过程中碳源、氮源、pH值对多糖积累的影响。结果表明:葡萄糖、玉米粉、蛋白胨均有利于菌丝的生长和多糖的形成,其作用大小为碳源>氮源>pH值。并通过正交优化实验,确定了茯苓多糖的最佳发酵培养基为:葡萄糖4%、玉米粉4%、蛋白胨0.4%、麸皮6%(、NH4)2SO40.2%、MgSO4.7H2O 0.05%、KH2PO40.1%。利用此培养基在10 L发酵罐上进行发酵,茯苓多糖含量最高可达16 g/L。
The influence of carbon sources, nitrogen sources and pH on accounting polysaccharides in Poria coccos Fermentation was studied. The result showed that glucose, corn starch and peptone were all helpful to the growth of hyphae and the forming of polysaccharides. The ranking of the influence on fermentation was as follows： carbon sources 〉 nitrogen sources 〉 pH. The best medium for fermentation was set by orthogonal test： glucose 4%, corn starch 4%, peptone 0.4%, bran 6%, （NH4）2SO4 0.2%, MgSO4·7H2O 0.05% and KH2PO4 0.1%. The top production of Poria coccos polysaccharides in fermenter of 10 L could reach 16 g/L.