作　　者： ; ; ; ; ;

机构地区： 华南理工大学轻工与食品学院

出　　处： 《食品科技》 2010年第9期123-125,129,共4页

摘　　要： 研究了发酵时间、碳源、氮源和生长促进剂等营养因子对灵芝液态发酵的影响,摇瓶发酵和发酵罐扩大培养过程中灵芝多糖和pH变化关系。实验结果表明:红芝对单糖、双糖和多糖均能进行较好的利用,其中以葡萄糖为碳源进行灵芝液态发酵培养得到的生物量和胞外粗多糖含量最多,分别为5.284 g/L和0.810 g/L。以豆粕粉作为氮源进行灵芝多糖液态发酵得到的生物量和胞外粗多糖含量最多,分别为4.242 g/L和0.782 g/L。在发酵时间的选择试验中,发现灵芝多糖液态发酵中生物量和胞外粗多糖的变化趋势大致相同,并在发酵6 d后达到最大值。 The purpose of the study is to produce the polysaccharides of Ganoderma lucidum.The following aspects,including fermentation time,carbon-source,nitrogen-source and Vitamin B1 were studied.The study carried out in a shake flask or a fermenter.The acidity of broth was determinated by acidimeter.The results howed that Ganoderma lucidum can be a very good use of monosaccharides,disaccharides and poly-saccharides.The highest value of cell concentration and polysaccharides cencentration were 5.284 g/L and 0.810 g/L respectively with glucose as carbon-source,4.242 g/L and 0.782 g/L respectively with soybean powder as nitrogen-source.In the study of fermention time,the trend of cell concentration and the concentration of polysaccharides were the same.After 6 days＇ cultivation,the highest value was found.

关 键 词： 灵芝多糖 液态发酵 发酵特性

领　　域： [轻工技术与工程] [化学工程]