竹荪深层发酵产物的氨基酸及其多糖分析

Analysis of polysaccharides and amino acids in depths-ferment of DictyOphora indusiata

本文通过对深层发酵竹荪菌丝体和发酵液的多糖组份及其氨基酸分析，表明竹荪菌丝体氨基酸含量为２５．４％，较竹荪子实体含量１３．８％高；竹荪菌丝体多糖由葡萄糖、甘露糖及半乳糖组成；发酵液中游离氨基酸含量为１．８６ｍｇ／ｍｌ。多糖由一种单糖即葡萄糖构成。

This theies study on the content of amino acid and composition of polysaccharides indepths-ferment liquid and mycelium of D.indusiata.The resulte is that the amino acids is 25.4per cent of dry weiht in depths-ferment mycelium.The free amino acids in depths-ferment liquid is 1.86mp/mlThe composition of polysaccharides in mycelium are glucose,galactose and mannose,here isonly glucose in polysaccharides of depths-ferment liquid.