灵芝菌丝体发酵清液的表面张力与流变特性

The Study on Surface Tension and Rheological Properties of Fermentation Supernatants of Ganoderma Lucidum

对灵芝菌丝体采用摇瓶发酵培养，用旋转圆筒粘度计对其发酵清液进行流变测量表明：其流变特性虽随发酵过程有较大变化，但主要属于Bingham流变模型．又用双毛细管最大气泡压力法测量其表面张力，结果显示表面张力随发酵过程变化较小．流变特性变化与表面张力变化之间没有明显的相关性．

The double capillary maximum bubble pressure method was used to measure the surface tensions of fermentation supernatants with GPF1 substrate of higher fungi of Ganoderma lucidum. The results showed that the surface tensions of the supernatants varied a little with the fermentation time. The rheological measurement by using a set of rotating cylinder viscometer showed that the rheological property of fermentation supernatant of Ganoderma lucidum had change and it was Bingham fluid from the beginning to the fermentation end. It seemed that there was no obvious and strong correlation between the surface tensions and the rheological properties.