靖州灵芝液体深层发酵培养基优化的研究

Study on optimum of culture medium submerged fermentation of Ganoderma Lucidum from Jingzhou

以靖州灵芝作为发酵菌种,以菌丝体干重和灵芝多糖产量为指标,研究营养因子和非营养因子对灵芝液体深层发酵的影响。通过单因素和正交试验表明,适宜靖州灵芝液体发酵的培养基配方为葡萄糖30.0g/L,大豆蛋白胨20.0g/L,磷酸氢二钾1.0g/L,硫酸镁0.3g/L。

With Ganoderma lucidurn Jingzhou as the fermenting fun gus, the influence of fermentation on nutritional factors and non-nut ritional factors were invesligated, taking the mycelial dry weight and extrapolysaccharide as major evaluation index. Through single factor and orthogonal experiment, the results showed that the optimum formula of the submerged culture medium was giucose 30. 0 g/L, soybeanpeptonc 20.0 g/L, KH2PO4 1.0 g/L and MgSO4·7 H2O 0.3 g/L, respectively.