甘草对灵芝发酵产灵芝多糖影响初探  

Effects of Radix Glycyrrhizae on production of Ganoderma lucidum polysaccharide

作　　者：朱强[1,2] 熊晓辉[2] 王芳[1] 

机构地区：[1]淮海工学院海洋学院,江苏连云港222005 [2]南京工业大学生命科学与技术学院,江苏南京210009

出　　处：《中国酿造》2009年第2期86-88,共3页China Brewing

摘　　要：通过在灵芝液体发酵培养基中添加中药甘草,研究甘草对灵芝发酵产灵芝多糖的影响及发酵条件。结果表明,培养基中甘草添加量在30g/L～50g/L时对灵芝发酵具有明显促进作用。甘草添加量为50g/L,初始pH4.5,接种量5%,28℃、180r/min摇瓶培养120h时灵芝总多糖产量最高达11.407g/L。The effects of Radix Glycyrrhizae on Ganoderma lucidum polysaccharide production by Ganodenna lucidum were studied in this paper. The optimal fermentation conditions were obtained as followed： Radix Glycyrrhizae＇s 50g/L, the initial pH 4.5, the inoculum 10%, fermentation temperature 28℃, the speed of shaking flask 180r/min, fermentation time 120h. Under these conditions, the yield of Ganodenna lucidum polysaccharide could reach 11.407g/L.

关 键 词：甘草 灵芝多糖 发酵 

分 类 号：TQ929[轻工技术与工程—发酵工程]