影响灵芝深层发酵因素的探讨

The Effects of Medium Ingredients and Thickening Agent on the Submerged Culture of Ganoderma Lucidum

本文研究了灵芝在深层发酵过程中培养基及发酵液粘度对灵芝菌丝体生长状况的影响。试验结果表明,麦芽粉作为培养基主要营养成分时,增稠剂浓度为0.15％（发酵液粘度为3.4mPa.s）时,菌丝体数量较多、重量较大且菌丝体大小均匀,菌丝呈球形绒毛状,品质较好。玉米粉为培养基主要原料时,增稠剂浓度为0.05％（发酵液粘度为1.65mPa.s）时,菌丝生长状态最好,菌丝呈球形刺状。在一定粘度范围内,低粘度有利于形成数量较多的小菌丝球,高粘度时有利于形成大菌丝球。结果分析还表明,麦芽粉作为培养原料用于灵芝深层发酵明显优于玉米粉。

The paper dealt with the effects of medium ingredients and viscosity on the growing state of mycelium of ganoderma during submerged culture. The results showed that as the main ingredient of medium was ground malt and the thickening agent was at 0. 15% (the viscosity degree was at 3. 4mPa. s), mycelium was of villiform ball, in langer amount and uniformity, higher weight and better quality. As the main ingredient of medium was maize flour and the thickening agent was at 0. 05% (the viscosity degree was at 1. 65 mPa. s), mycelium ball grew well and became spinous. Within certain viscosity range, lower viscosity was good to form much more mycelium balls but higher viscosity might be good to form big mycelium balls. To Compare the two main ingredients, the ground malt was much better than the maize flour used as the medium for the submerged culture of ganoderma lucidum.