摘要
灰树花是药食两用真菌中的极品 ,灰树花多糖具有抗诱变、抗衰老、抑制肿瘤、激活免疫等功能 ,还能控制爱滋病的发展。通过液态深层发酵获得多糖产品是开发利用的方向。本试验研究营养因子对灰树花多糖发酵的影响 ,结果显示 :H2 0 菌株可利用多种碳氮源生长菌体和形成异多糖 ;以玉米淀粉、葡萄糖、蔗糖及酵母制品为营养源时 ,有利于菌体生长 ,其中玉米淀粉及酵母粉则有利于多糖合成 ;碳氮源浓度比碳氮比对发酵影响更大 ;在玉米淀粉 50 g/L、酵母粉 0 .5g/L时 ,菌体生物量及粗多糖产率分别可达 1 3 .6、 2 .2 4 g/L。
Grifola frondosa (Maitake) was the best of edible medicinal fungi. It was proved that the polysaccharides from maitake had antitumor activity and immune regulation, and protected T cell from HIV′s destroy. Polysaccharides fermentation with H 20 strain of Grifola frondosa was studied. The results showed: various carbon and nitrogen nutrition sources could be used, but great effect existed; complex nutrition source was better than single; in condition of corn starch 50 g/L and yeast powder 0.5 g/L, 13.6 g/L mycelium biomass and 2.24 g/L rude polysaccharides was obtain after shake flask culture at 25 ℃ for a week.
关键词
灰树花
真菌
多糖
发酵
营养因子
液态深层发酵
Grifola frondosa
polysaccharides
fungi
fermentation
nutrition factor
