云芝菌丝体发酵清液的流变特性与表面张力研究

Study on Surface Tension and Rheological Properties of Fermentation Supernatants of Polystictus versicolor

对云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：其流变特性随发酵过程有较大变化，其流变模型由Ｎｅｗｔｏｎｉａｎ型变为Ｂｉｎｇｈａｍ型、再变为Ｙｉｅｌｄｐｓｅｕｄｏｐｌａｓｔｉｃ型。用双毛细管最大汽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。

The double capillary maximum bubble pressure method was used to measure the surface tensions of fermentation supernatants with GPFI substrate of higher fungi of Polystictus versicolor. 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 the fermentation supernatant varied from Newtonian fluid to Bingham fluid, and further to yield pseudoplastic fluid at the end of fermentation process in which the mycelia lysis occured. It seemed that there was no obvious and strong correlation between the surface tensions and the rheological properties.