文献类型：期刊文献

中文题名：灵芝多糖发酵工艺优化

英文题名：The Study on the Optimum Process of Ganoderma lucidum Fermentation

作者：常景玲[1];李慧[2];朱佩燕[1]

第一作者：常景玲

机构：[1]河南省科技学院生物工程系;[2]河南新乡市平原大学生物工程系

第一机构：河南省科技学院生物工程系,新乡453003

年份：2005

卷号：24

期号：6

起止页码：47-48

中文期刊名：中国食用菌

外文期刊名：Edible Fungi of China

语种：中文

中文关键词：灵芝;多糖;发酵

外文关键词：C.anoderma Lucidum; Polysaccharides; Fermentation

摘要：研究了灵芝多糖发酵中碳源、氮源、pH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。其对发酵影响顺序为碳源>氮源>pH。通过正交优化实验确定了灵芝多糖最佳发酵培养基:葡萄糖3%、玉米粉3%、蛋白胨0.3%、麸皮5%、(NH4)2SO4)0.2%、MgSO4.7H2O 0.05%、KH2PO40.1%。在10L发酵罐上灵芝多糖最高达14.2g/L。
The influence of carbon sources, nitrogen .sources and pH on accounthin polysaccharides in Ganoderma lucidum fermentation were studied. The result showed that gluctose, corn starch and peptone were all helpful for 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： gluctose 3 %, corn starch 3%, peptone0.3%, bran5%, （NH4）2SO40.2%, MgSO4·7H2O 0.05%, KH2PO40.1%. The top production of Ganoderma lucidum polysaccharide in fermenter of 10L could reach 14.2g/L.