摘要
为探讨薏苡仁成分对灵芝深层发酵的影响,在灵芝深层发酵培养基中分别添加适量的薏苡仁油和薏苡仁酯,研究它们对菌体生长及活性成分生物合成的促进作用。结果表明:在培养基中添加2%薏苡仁油,菌体生物量、灵芝胞外多糖、胞内多糖、灵芝酸最高分别可达对照的3.58、2.44、2.24、4.04倍;添加0.5%的薏苡仁酯,菌体生物量和胞内多糖分别可达对照的1.17倍和1.6倍;添加0.05%的薏苡仁酯,胞外多糖可达对照的2.4倍;添加0.2%的薏苡仁酯,灵芝酸可达对照的16.42倍。薏苡仁油和薏苡仁酯能够促进灵芝菌体生长、灵芝多糖及灵芝酸的生产。
To explore the effects of Coix lacryma-jobi ingredients on the submerged fermentation of Ganoderma lucidum,the enhancement of mycelia growth and bioactive compounds synthesis in Ganoderma lucidum were studied by the addition of Coix lacryma-jobi oil and Coixenolide. The results showed：compared to the control,the biomass,extracellular polysaccharide,intracellular polysaccharide,ganoderic acids reached to 3. 58,2. 44,2. 24,4. 04 times by the addition of 2% Coix lacryma-jobi oil,respectively. Biomass and intracellular polysaccharide reached to 1. 17 times and 1. 6 times by the addition of 0. 5% coixenolide,respectively. Extracellular polysaccharide reached to 2. 4 times by the additon of 0. 05% coixenolide. Ganoderic acids reached to 16. 42 times by the additon of 0. 2% coixenolide. Both Coix lacryma-jobi oil and Coixenolide could improve Ganoderma lucidum cell growth,polysaccharide and ganoderic acids production.
出处
《食品工业科技》
CAS
CSCD
北大核心
2011年第12期226-228,232,共4页
Science and Technology of Food Industry
基金
浙江省自然科学基金(Y3100711)
关键词
灵芝
深层发酵
薏苡仁
Ganoderma Lucidum
submerged fermentation
Coix Lachryma-jobi
