灵芝发酵过程中胞外多糖快速测定模型的建立  

A Model for Fast Assaying Extrapolysaccharides Concentration During the Fermentation of G. lucidum

作　　者：李平作[1] 徐柔[1] 章克昌[1] 

机构地区：[1]无锡轻工大学生物工程学院,江苏无锡214036

出　　处：《无锡轻工大学学报（食品与生物技术）》1999年第3期62-65,共4页Journal of Wuxi University of Light Industry

摘　　要：∶建立了灵芝深层发酵过程中胞外多糖质量浓度和发酵上清液相对粘度之间关系的数学模型，从而找到了一种通过测定发酵过程中上清液相对粘度来检测胞外多糖含量的方法．模型具有较好的拟合性，平均相对误差在４．４％ 左右．A model between extracellular polysacchride concentration and the relative viscosity of the culture supernatant during the submerged fermentation of G. lucidum was set up, and a quick method was presented by measuring the relative viscosity of culture superllatant to obtain the extracellular polysacchrides,with an average error around 4.4%.

关 键 词：灵芝 胞外多糖 相对粘度 发酵 多糖 

分 类 号：TQ929.2[轻工技术与工程—发酵工程]