樟芝深层发酵培养条件的优化

食品科学 ›› 2004, Vol. 25 ›› Issue (5): 52-55.

樟芝深层发酵培养条件的优化

贾薇, 刘艳芳, 张劲松, 杨焱, 周昌艳, 唐庆九

上海市农科院食用菌研究所

出版日期:2004-05-15 发布日期:2011-10-24

Research on Submerged Fermentation Process and Nutritive Analysis of Antrodia camphotrata

JIA Wei, LIU Yan-Fang, ZHANG Jin-Song, YANG Yan, ZHOU Chang-Yan, TANG Qing-Jiu

Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences

Online:2004-05-15 Published:2011-10-24

摘要/Abstract

摘要： 本文对樟芝深层发酵条件进行了详细的研究,确定了樟芝发酵的最优方案是:2%麸皮,0.2%蛋白胨,0.3%磷酸氢二钾,0.05%硫酸镁,VB1 10mg/100ml,自然pH,接种量为20%,摇瓶的装液量为120ml/250ml三角瓶,150r/min,25℃恒温培养5d,菌丝干重达到1.0g/100ml发酵液。并通过对樟芝深层培养菌丝体及发酵滤过液多糖中氨基酸营养成分及多糖含量进行了分析。

关键词: 樟芝, 深层培养菌丝体, 氨基酸

Abstract: Submerged fermentation process and amino acid analysis of Antrodia camphotrata strain were studied. Experimentalresults showed that the composition of the optimal fermentation medium was as fellows:2% Bran, 0.2% Peptone, 0.3% K2HPO4,0.05% MgSO4 and 10mg/100ml VB1. The optimum cultural period was 5 d at 25℃ in 250ml shake flasks at 150r/min. The bestaeration ratio was 12:25 (medium volume: flask volume). The inoculation volume was 15%. The highest dry weight of myceliaof Antrodia camphotrata was obtained (about 1.0g/100ml) in the optimum culture. Comparison of the content of amino acid andpolysaccharide between the mycelia and the filtrate of fermented product was made. It was found that mycelia were equally avery good source for health food.

Key words: Antrodia camphotrata, submerged cultivated mycelium, amino acid

贾薇, 刘艳芳, 张劲松, 杨焱, 周昌艳, 唐庆九. 樟芝深层发酵培养条件的优化[J]. 食品科学, 2004, 25(5): 52-55.

JIA Wei, LIU Yan-Fang, ZHANG Jin-Song, YANG Yan, ZHOU Chang-Yan, TANG Qing-Jiu. Research on Submerged Fermentation Process and Nutritive Analysis of Antrodia camphotrata[J]. FOOD SCIENCE, 2004, 25(5): 52-55.

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