灵芝多糖液体发酵条件的优化和pH控制策略的研究  

Optimization of submerged fermentation conditions for Ganoderma polysaccharide

作　　者：周洪波[1] 符波[1] 张灿生[1] 

机构地区：[1]中南大学资源加工与生物工程学院,湖南长沙410083

出　　处：《食品工业科技》2006年第8期89-91,共3页Science and Technology of Food Industry

基　　金：湖南省青年骨干教师2001年资助基金;中南大学引进人才基金

摘　　要：以韩国灵芝为发酵菌种,以灵芝多糖、菌丝干重为指标,研究了非营养因子对灵芝发酵的影响。通过单因素实验确立了摇瓶培养灵芝的最佳pH为6.0、装液量100mL/250mL、接种量10%和培养时间5d。在10L发酵罐中,恒定pH为4.19比恒定pH为5.0和分段控制pH为5.0和4.19灵芝多糖产量更高,达1.64g/L,菌丝干重为7.13g/L。With Ganoderma lucidum HG as the fermenting fungus, the influence of non-nutritional factors on fermentation was studied by using the ganoderma polysaccharide yield and the mycelial dry weight as indexes. The suitable non - nutritional fermentation conditions were determined as： initial pH of medium, 6.0; medium volume of 100mL/ 250mL; inoculation size of 10%; fermentation time of 5d. The pH control strategy was also studied in a 10L fermentor. Compared with static pH strategy to control pH at 5.0, a two phase static pH strategy to control pH at 5.0 and then 4.19 was used, the polysaccharides yield at constant pH 4.19 up to 1.64 g/L that is higher than that＇s obtained under static pH 5.0 or two phase pH conditions, and the mycelial dry weight is about 7.13g/L.

关 键 词：灵芝多糖 液体发酵 优化 PH控制 

分 类 号：TS201.1[轻工技术与工程—食品科学]