灵芝深层发酵生产四环三萜酸的研究  

Production of tetracyclic triterpenoid acids by submerged fermentation of Ganoderma lucidum

作　　者：李平作[1] 徐柔[2] 夏结红 章克昌[2] 

机构地区：[1]中科院上海生物工程研究中心,上海200233 [2]无锡轻工大学生物工程学院,无锡214036

出　　处：《工业微生物》2000年第1期15-17,共3页Industrial Microbiology

摘　　要：从灵芝深层发酵产物中分离得到三种四环三萜酸 ,命名为灵芝酸M 1 ,M 2 ,M 3。在 2 5L发酵罐上研究了发酵条件对灵芝酸产量的影响 ,以及灵芝酸的代谢形成特征。结果表明最适发酵条件是 :温度 30℃ ;通风量 1∶0 .75v/v/m ;搅拌转速 1 80r/min ;发酵时间 80h ,此时灵芝酸的最高产量是 0 .36 g/L发酵液。抑菌实验表明上述灵芝酸能够抑制大肠杆菌、产气杆菌、肠炎杆菌、金黄色葡萄球菌和枯草芽孢杆菌的生长。Three tetracyclic triterpenoid acids,named ganoderic acids M1,M2,M3,were isolated from the fermentaion products by submerged fermentation of G.lucidum.The fermentation conditions and the metabolic properties of ganoderic acids in 25 L fermentor were studied. The results showed that the maximum yield of ganoderic acids was 0.36 g/L which was obtained under the optimum conditions:temperature,30℃;agitation rate,180 r/min;air velocity,1∶0.75(v/v/m);fermentation period,80 hours.The antimicrobial test showed that ganoderic acids could inhibit the growth of Eschrichia coli,Aerobacter aerogenus,Salmonella enteritidis,Staphylococcus aureus and Bacillus subtilis.

关 键 词：灵芝 深层发酵 灵芝酸 抑菌活性 四环三萜酸 

分 类 号：TQ920.1[轻工技术与工程—发酵工程]