Trichoderma Koningii V-6菌体氨基葡萄糖与生物量的关系

THE CORRLEATION BETWEEN THE GLUCOSAMINE OF MYCELIUM AND THE CONTENTS OF MYCELIUM OF T.KONINGII

研究了康氏木霉（ＴｒｉｃｈｏｄｅｒｍａＫｏｎｉｎｇｉ）菌体中氨基葡萄糖ＮＧ与菌体量的相关性，在一定的培养条件下，ＮＧ含量与菌体量呈线性关系．在１００℃，８．５ｍｏｌ／ＬＨＣｌ水解４５ｍｉｎ，菌体中的ＮＧ能够比较完全地释放出来．探讨了影响固态发酵过程中测定菌体量的诸多因素．孢子中的ＮＧ含量约占菌体中的２２．５％，作为培养基主要成分的玉米皮、麸皮的ＮＧ均仅占４．６％．通过测定ＮＧ，能比较准确地估测固体曲的菌体量，从而为研究纤维素酶固态发酵过程中菌的生长代谢与酶合成的关系，提供一个简便可靠的方法．

The relations between the glucosamine in T.koningii cell wall and mycelium were studied.Under the same cultivating conditions,glucosamine contents have straight relations to mycelium.Hydrolyzed by 8.5 mol/L HCl for forty-five minutes at 100 ℃,the glucosamine in the cell wall can be released completely.Koji mycelium can be accurately estimated during measuring glucosaminthath provides a more dependable method to study the relations between the growth and enzyme formation in solid state fermentation.In additions,such facters as influence the estimation of the mycelium in SSF are studied further.If the media are different,the glucosamine contents in the cell are also different.The glucosamine contents in the spores account for 22.5percent glucosamine contents in the cell,while corn bran and wheat bran are only 4.6percent.