利用酒糟深层发酵生产灵芝酸的培养基的优化  

Medium Optimization for Ganoderic acid Production by Submerged Fermentation of G.lucidum

作　　者：白芳静[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：《酿酒》2001年第4期66-68,共3页Liquor Making

摘　　要：以利用酒糟为出发点 ,研究了营养性因子对灵芝酸深层发酵的影响 ,结果表明酒糟、葡萄糖、麸皮、豆饼粉、酵母膏、蛋白胨有利于灵芝酸的形成。碳氮源浓度实验表明 ,只有在一定的浓度范围内才能较好地形成灵芝酸。正交优化实验确定了灵芝酸深层发酵的最佳培养基组成。Some nutritional factors affecting Ganoderic acid production by submerged fermentation of G.lucidum were investigated,and the results showed that distiller's solubles,glucose,wheat bran,bean cake powder,yeast extract,peptone and a proper C?N concentration were all favorable to the Ganoderic acid formation.The optimum medium for Ganoderic acid production was obtained by orthogonal test.

关 键 词：灵芝 灵芝酸 胞外多糖 深层发酵 酒糟 培养基优化 

分 类 号：TQ920.1[轻工技术与工程—发酵工程]