14个灵芝菌株的新型(双向型)固体发酵及菌质多糖含量测定  

New Solid Fermentation of 14 Ganoderma Strains and the Study on Polysaccharose Content of the Fermentation Product

作　　者：谷珅睿[1] 秦俊哲[1] 陈合[1] 

机构地区：[1]陕西科技大学生命科学与工程学院,陕西咸阳712081

出　　处：《时珍国医国药》2005年第4期313-314,共2页Lishizhen Medicine and Materia Medica Research

基　　金：陕西省自然科学基金资助项目(No.2002C114)

摘　　要：目的:探索甘草渣和14种不同的灵芝菌株的复合型双向发酵,考察灵芝发酵基质中多糖含量的变化。方法:以甘草渣为培养基质进行灵芝菌的新型固体发酵,采用苯酚—硫酸法测定发酵基质中的多糖含量。结果:经过灵芝茵发酵的菌质多糖含量,都比没有经过发酵的纯甘草渣有了不同程度的提高。结论:利用灵芝菌和甘草渣进行的新型复合发酵能够有效提高基质中的药用成分。Objective: Research the bidirectional compound fermentation of 14 Ganoderma strains and glycyrrhiza waste residue, and study the polysaccharose content of the fermentation product. Methods: Cultivate Ganoderma in glycyrrhiza waste residue, and determine the polysaccharose content by phenol - sulfuric acid reaction system. Results: The polysaccharose content of fermentation product have somewhat increase, compared to that of the glycyrrhiza. Conclusion: The fermentation of Gamnderma and glycyrrhiza residue could improve the polysaccharose content.

关 键 词：新型(双向型)固体发酵 灵芝 甘草渣 多糖 

分 类 号：R284.2[医药卫生—中药学]