香菇的发酵研究及相关检测  

Studies on the Fermentation of Lentinula edodes and Its Determination

作　　者：王谦[1] 冀宏[1] 汪虹[1] 李育岳[1] 汪麟[1] 陈文杰[1] 

机构地区：[1]河北省科学院微生物研究所

出　　处：《食用菌学报》1999年第1期1-4,共4页Acta Edulis Fungi

基　　金：河北省96科技进步奖项目<食药用真菌深层液体培养应用研究>系列课题之部分工作

摘　　要：经研究,筛选所获香菇菌株能适应液体培养环境,48h前为其调整期,48～144h处于增殖生长期;发酵培养96～120h,生物量即达30g/1OOmL(鲜重);提制的香菇营养液,氨基酸含量达1851,49mg/1OOmL,多糖含量为14.75mg/100mL;提制的香菇多糖粉是一种甘露糖肽,行较强的免疫活性,得率在0.3％左右。It was identified that the Lentinula edodes strain selected in our study could adapt to submerged cul-ture conditions, that its adjustment period and multiplication period were 0 - 48h and 48-144h resp, that the biomass reached 30g/100mL (fresh weight) only 96 - 120h after fermentation culture, and that the content of ammo acid and polysaccharide in thc extracted nutrient solution was 1851. 49 mg/ 100ml, and 14. 75mg/mL resp. . While the polysacrllaridc powder extracted from the mash was proved to be a kind of mannose peptide with strong immune activity and a productivity of about 0.3%.

关 键 词：香菇 深层发酵 多糖 食用菌 检测 

分 类 号：S646.12[农业科学—蔬菜学] Q949.329.8[农业科学—园艺学]