胞外灵芝酸发酵培养基的优化  

Optimization of fermentation liquid mediun for ganoderma acid of Ganoderma lucidum

作　　者：黄达明[1] 赵继友[1] 张玲[1] 刘琴[1] 仲媛[1] 

机构地区：[1]江苏大学食品与生物工程学院,江苏镇江212013

出　　处：《中国酿造》2010年第4期89-91,共3页China Brewing

摘　　要：通过对碳源、氮源的筛选,结果表明,含有酮基的碳源、氮源要优于不含酮基的,因此推测在灵芝酸发酵过程中酮基的存在有利于灵芝酸的合成。碳氮源浓度实验表明,只有在一定的浓度范围内才能较好地合成灵芝酸。正交优化试验确定了灵芝酸深层发酵的最佳培养基组成为蔗糖4%,豆饼粉1.5%,KH2PO4 0.15%,MgSO4 0.15%,验证试验表明菌丝体干重和胞外灵芝酸含量较优化前分别增加了19%和16.5%。Through the selection of carbon and nitrogen sources, we can see that ketone-containing carbon and nitrogen sources are superior to those of non-ketone. The author supposed that in the process of Ganoderma acid fermentation, the existence of ketone was propitious to the synthesis of Ganoderma acid. The carbon and nitrogen concentration experiment showed that better synthesis of Ganoderma acid will only happen in a certain range of concentration. And the orthogonal optimization experiment has ascertained that the best medium composition of Ganoderma acid submerged fermentation as： cane sugar 4 %, soybeanmeal 1.5 %, KH2PO4 0.15 %, MgSO4 0.15 %. Validation experiments showed that the dry weight of mycelium and the content of extracellular acid were increased by 19 % and 16.5 %, which were more than former ones.

关 键 词：灵芝酸 发酵 酮基 

分 类 号：Q93-335[生物学—微生物学]