灵芝液体发酵过程中菌体形态与胞外多糖产量的关系  

Relationship between mycelia morphology and yield of extrapolysaccharide in the culture of G.lucidum

作　　者：李平作[1] 徐柔[2] 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3期20-23,共4页Industrial Microbiology

摘　　要：灵芝菌体形态在发酵过程存在由丝状体 ( 0～ 48h)到球状休 ( 4 8h以后 ) ,再到部分丝状体的转变 ( 72h开始 )。以葡萄糖、玉米粉、酒糟、酵母膏和麸皮为碳源和氮源时的实验结果表明 :菌球直径小 ,数量多 ,松散和丝状体比例高 ,有利于胞外多糖的形成。较高的摇瓶转速和接种量有利于多糖的形成。The change of mycelial morphology during submerged fermentation was studied,The result showed that G.lucidum grew in the filamentous form at the early stage (0～48 h),pellets were formed after 48 h, and part of filamentous form could be produced after 72 h.It was favorable for G.lucidum to form filamentous mylia,smaller and loose type pellets.This happened when distilled grain,corn powder,glucose,wheat bran and yeast extract were used especially as carbon sources or nitrogen sources;therefore the yield of extrapolysaccharides was higher than other carbon and nitrogen sources.Higher agitation speed and inoculum size were also favorable for polysaccharide formation.

关 键 词：灵芝 产量 灵芝多糖 液体发酵 菌体形态 

分 类 号：TQ920.1[轻工技术与工程—发酵工程]