玉米粉对灵芝菌体形态及胞外多糖的影响
作者:
作者单位:

作者简介:

通讯作者:

中图分类号:

TS201

基金项目:


Effect of Corn Powder on Mycelium Morphology and Exopolysaccharides of Ganoderma lucidumin Submerged Culture
Author:
Affiliation:

Fund Project:

  • 摘要
  • |
  • 图/表
  • |
  • 访问统计
  • |
  • 参考文献
  • |
  • 相似文献
  • |
  • 引证文献
  • |
  • 资源附件
  • |
  • 文章评论
    摘要:

    研究了灵芝液体深层发酵中,玉米粉对灵芝菌体形态和胞外多糖产量、相对分子质量、单糖组成的影响。发酵过程中随着玉米粉质量分数增加,灵芝菌球直径逐渐减小,中小型(S型和M型)菌球利于灵芝多糖生产;对不同质量分数玉米粉发酵获得的多糖相对分子质量及单糖组成比较,结果显示,玉米粉对灵芝多糖的相对分子质量没有影响,但对灵芝多糖的单糖组成及其比例有很大影响,添加玉米粉发酵获得的灵芝多糖中含有阿拉伯糖和木糖,但是岩藻糖和甘露糖的比例相对减少。

    Abstract:

    The effects of corn powder on mycelium morphology,exopolysaccharides production and the monosaccharide composition were investigated in the liquid submerged fermentation of G. lucidumto obtain the high yield and activity of polysaccharidesusing solid composite carbon source.The pellets were divided into four categories by the diameter of G. lucidum. The results showed that the pellets diameter decreased with the corn powder concentration increased during the fermentation process.The high percentage of S and M was beneficial to the exopolysaccharides production.The corn powder had no effect on the molecular weight of exopolysaccharides. However,it greatly affected the monosaccharide composition and proportion of exopolysaccharides,in which there were arabinose and xylose while the proportion of fucose and mannose declined.

    参考文献
    相似文献
    引证文献
引用本文

杨静静,丁重阳,顾正华,张梁,石贵阳.玉米粉对灵芝菌体形态及胞外多糖的影响[J].食品与生物技术学报,2017,36(4):383-388.

YANG Jingjing, DING Zhongyang, GU Zhenghua, ZHANG Liang, SHI Guiyang. Effect of Corn Powder on Mycelium Morphology and Exopolysaccharides of Ganoderma lucidumin Submerged Culture[J]. Journal of Food Science and Biotechnology,2017,36(4):383-388.

复制
分享
文章指标
  • 点击次数:
  • 下载次数:
  • HTML阅读次数:
  • 引用次数:
历史
  • 收稿日期:
  • 最后修改日期:
  • 录用日期:
  • 在线发布日期: 2017-05-05
  • 出版日期:

版权所有:《食品与生物技术学报》编辑部

地址:江苏省无锡市蠡湖大道1800号  邮政编码:214122

电话:0510-85913526  电子邮件:xbbjb@jiangnan.edu.cn

技术支持:北京勤云科技发展有限公司

微信公众号二维码

手机版网站二维码