灵芝酸发酵工艺条件的优化  

Optimization of fermentation technology of ganoderma acid

作　　者：金德宽[1] 

机构地区：[1]江苏食品职业技术学院食品与营养工程学院,江苏淮安223003

出　　处：《中国酿造》2011年第9期93-98,共6页China Brewing

基　　金：淮安市科技支撑计划项目(HAG20100044)

摘　　要：研究了培养基组成和发酵条件对灵芝酸产量的影响,在单因素试验的基础上通过正交试验确定了提高灵芝酸产量的最佳培养基组成和最佳发酵条件。获得胞外灵芝酸的最佳发酵工艺条件为蔗糖40g/L,豆饼粉1.5g/L,KH2PO4 1.5g/L,MgSO4 1.5g/L,起始pH值为6.0,转速150r/min,装液量100mL,温度30℃;在优化后的条件下菌体生物量和灵芝酸产量分别为9.15g/L和0.441g/L。The medium composition and fermentation conditions of ganoderic acids were studied. Based on the single factor experiments, the optimal medium composition and fermentation conditions were obtained by orthogonal experiment as fellows： sugar 40g/L, soybean powder 1.5g/L, KH2PO4 1.5g/L, MgSO4 1.Sg/L, initial pH value 6.0, fermentation temperature 30℃, rotation speed 150r/min and liquid medium volume 100ml. Under the optimized conditions, biomass and yield of ganoderma acid were 9.15g/L and 0.441 g/L, respectively.

关 键 词：发酵 灵芝酸 工艺条件优化 

分 类 号：Q93-335[生物学—微生物学]