培养基组成对红茶菌发酵液多糖含量的影响

Studied on the contents of polysaccharide in the fermented liquor of black-tea fungus affected by the components of culture medium

主要研究了红茶菌培养过程中 ,培养基组成对发酵液中多糖含量的影响。试验结果表明 ,采用加红茶培养基 ( 0 .4 %红茶 + 3%葡萄糖 ) ,在 2 0 %的接种量 ,2 5℃静态培养条件下 ,约 6天 ,红茶菌发酵液中多糖含量可达到比较高的数值。

During the growth of black-tea fungus, the contents of polysaccharide in the fermented liquor affected by the components of culture medium was studied. The results indicated that applying the culture medium composed of black tea 0.4% and glucose 3% can achieve more polysaccharide in the fermented liquor under the conditions of inoculation 20%, static culture at 25℃ and 6 days.