灵芝真菌发酵产灵芝酸培养基优化研究

Study on the Optimization of Culture Medium of Ganoderma Fermentation Before Extraction of Ganoderic Acid

以灵芝菌丝体为试材,采用L18(37)正交实验设计对灵芝发酵产灵芝酸培养基进行了优化研究。结果表明:影响灵芝真菌发酵产灵芝酸的显著性因素为油酸、α-萘乙酸、L-谷氨酸,优化后的培养基组合为:葡萄糖20g/L、豆粉15g/L、玉米粉40g/L、油酸2g/L、α?萘乙酸0.2g/L、L-谷氨酸1.5g/L、酵母膏1.0g/L、MgSO40.9g/L、KH2PO40.2g/L、VB10.02g/L,此培养基条件下灵芝酸含量最高,为281.58±11.25g/L。

Taking Ganoderma mycelium as material, the culture medium and fermentation conditions of Ganoderna for ganoderic acids were optimized through L18 （37） orthogonal experimental design. The results showed that the significant effect factors was as follows：oleic acid, a-Naphthylacetic acid, L-Glutarnic acid, the optimal medium composition： glucose 20 g/L,oybean powder 15 g/L, corn flour 40 g/L, oleic acid 2 g/L, a-Naphthylacetic acid 0. 2 g/L, L-Glutamic acid 1.5 g/L,yeast extract 1.0 g/L,KH2PO~ 0. 2 g/L,MgSO4 7H20 0. 9 g/L,VB1 0. 02 g/L;the content of ganoderic acids was 281.58±11.25 g/L under the conditions.