不同有机碳源对灵芝液体发酵灵芝酸生产的影响

Effects of Different Organic Carbon Sources on the Production of Ganodermic Acid form Liquid Fermentation of Ganoderma Lucidum

目的:研究不同有机碳源对灵芝液体发酵灵芝酸生产的影响。方法:研究不同浓度的玉米粉、小麦粉、荞麦粉下灵芝液体发酵菌丝体干重、灵芝酸含量及产量。结果:培养基玉米粉浓度4g/L时,菌丝体干重和灵芝酸产量分别达到最大值,较对照组提高了1.11和1.26倍;培养基小麦粉浓度10g/L时,干重和产量分别比对照组提高了0.73和0.87倍;培养基荞麦粉浓度7g/L时,干重和产量分别比对照组提高了0.97和1.15倍。培养基玉米粉浓度7g/L时,灵芝酸含量达到最大值23.538mg/g。培养基中玉米粉浓度为4、5、7、10g/L时,灵芝酸产量差异不显著。结论:从生产实际考虑,应使用4g/L的玉米粉优化培养基。

Objective： It aims to investigate the effects of different organic carbon sources on the production ofganodermic acid from liquid fermentation of Ganoderma lucidum. Method： Research on different concentrations of the corn flour,wheat flour,buckwheat powder, which influence the Mycelium dry weight, yield of ganoderic acid and content of ganoderic acid form submerged fermentation of Ganoderma lucidum was done. Results： The Mycelium dry weight and yield of ganoderic acid in mycelia were up - regulated by 111% and 126%, respectively, compared with the control group when the concentration of corn flour was 4g/L in culture solution. The Mycelium dry weight and yield of ganoderic acid in mycelia were up - regulated by 73 % and 87 %, respectively, compared with the control group when the concentration of wheat flour was 10g/L in culture solution. The Mycelium dry weight and yield of ganoderic acid in mycelia were up -regulated by 97% and 115% ,respectively, compared with the control group when the concentration of buckwheat powder was 7g/L in culture solution. The content of ganoderic acid in mycelia reached peak, being 23. 538mg/g, when 4g/L of corn flour was added to medium. However, there is no significant difference in the yield of ganoderic acid between 4, 5,7 and 10g/L of wild corn flour. Conclusion： From the practical considerations, 4g/L of corn flour was selected to apply to further experiment.