Effects of Submerged Fermentation on Acidic Polysaccharides in Tremella fuciformis Mycelia

doi:10.7506/spkx1002-6300-200921041

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (21 ): 175-177.doi: 10.7506/spkx1002-6300-200921041

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Effects of Submerged Fermentation on Acidic Polysaccharides in Tremella fuciformis Mycelia

WANG Rui-xue1，YAN Jun2，WU Xiao-yong2，HE Gang2，ZHANG Liang-lei1，YAO Zun-wei2，,*

1. Sichuan Industrial Institute of Antibiotics, Chengdu 610052, China；2. Laboratory for Chemistry of Traditional Chinese
Medicine, Chengdu University, Chengdu 610106, China

Received:2009-06-16 Online:2009-11-01 Published:2010-12-29
Contact: GOU Xiao-jun E-mail:jmee@cdu.edu.cn

Abstract

Abstract:

This paper mainly deals with effects of different carbon sources, carbon source amount and medium pH on accumulation of acidic polysaccharides in Tremella fuciformis mycelia during submerged fermentation. Along with this, the fractionation of the polysaccharides by DEAE Sepharose Fast Flow chromatography is also discussed in this paper. Results showed that the fermentation medium containing 1% sucrose at pH 7.0 was conducive to the enrichment of acidic polysaccharides. The distribution of polysaccharide in mycelia and fruit body of Tremella fuciformis revealed a significant change.

Key words: Tremella fuciformis, mycelium, acidic polysaccharide, submerged fermentation

CLC Number:

R284.2

WANG Rui-xue1，YAN Jun2，WU Xiao-yong2，HE Gang2，ZHANG Liang-lei1，YAO Zun-wei2，GOU Xiao-jun2,*. Effects of Submerged Fermentation on Acidic Polysaccharides in Tremella fuciformis Mycelia[J]. FOOD SCIENCE, 2009, 30(21 ): 175-177 https://doi.org/10.7506/spkx1002-6300-200921041

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Effects of Submerged Fermentation on Acidic Polysaccharides in Tremella fuciformis Mycelia

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