利用酒糟深层发酵生产灵芝酸的培养基的优化

Medium Optimization for Ganoderic acid Production by Submerged Fermentation of G.lucidum

以利用酒糟为出发点 ,研究了营养性因子对灵芝酸深层发酵的影响 ,结果表明酒糟、葡萄糖、麸皮、豆饼粉、酵母膏、蛋白胨有利于灵芝酸的形成。碳氮源浓度实验表明 ,只有在一定的浓度范围内才能较好地形成灵芝酸。正交优化实验确定了灵芝酸深层发酵的最佳培养基组成。

Some nutritional factors affecting Ganoderic acid production by submerged fermentation of G.lucidum were investigated,and the results showed that distiller's solubles,glucose,wheat bran,bean cake powder,yeast extract,peptone and a proper C?N concentration were all favorable to the Ganoderic acid formation.The optimum medium for Ganoderic acid production was obtained by orthogonal test.