pH值控制灵芝发酵产生灵芝酸的研究  

Production of ganoderic acids by pH controlled Ganoderma lucidum fermentation

作　　者：凌庆枝[1,2] 王林[3] 魏兆军[2] 章克昌[4] 

机构地区：[1]浙江医药高等专科学校,浙江宁波315100 [2]合肥工业大学院生物与食品工程学院,安徽合肥230009 [3]安徽大学生命科学学院,安徽合肥230601 [4]江南大学生物工程学院,江苏无锡214122

出　　处：《中国酿造》2009年第3期117-120,共4页China Brewing

摘　　要：研究pH值对灵芝液体深层发酵产生灵芝酸的影响及提高灵芝酸类物质产量的工艺。采用pH值控制法液体深层发酵生产灵芝酸,HPLC法测定灵芝酸,硫酸-苯酚法测定灵芝多糖。胞内灵芝酸的合成与菌丝体生长呈偶联型,胞外灵芝酸形成与菌丝体生长呈部分偶联型。菌丝体生长及胞内灵芝酸生成的最适pH值为5.5,胞外灵芝酸产生最适pH值为4.5,本实验按优化的pH值控制条件,胞外灵芝酸产量达到0.86g/L,比自然发酵工艺提高了34.4%;并提高了胞内灵芝酸的产量,达到0.364g/kg湿菌体。pH值控制发酵法可有效提高灵芝酸的产量。The effects of pH value on Ganoderic acids submerged fermentation and the improved production technology of Ganoderic acids were studied. Ganoderic acids was produced by using pH controlled submerged fermentation, determined by HPLC and Ganoderic polysaccharide was by measured by sulfuric acid-phenol. The intracellular acid synthesis and mycelium growth belong to coupling, and extracellular acid formation and mycelium growth belong to part coupling. The optimum pH of mycelium growth and intracellular ganoderic acids production is 5.5, and the optimum pH of extracellular production is 4.5. According to the optimization of the experimental pH, production of extraeellular ganoderic acid reached 0.86 g / L, increasing 34.4% than natural fermentation, and production of intracellular ganoderic acid reached to 0.364 g/kg wet cell. With pH controlled fermentation, production of ganoderic acid can be effectively improved.

关 键 词：灵芝 胞内灵芝酸 胞外灵芝酸 发酵 PH值 

分 类 号：TQ921[轻工技术与工程—发酵工程]