| 灵芝液体发酵工艺优化研究 |
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| 引用本文： | 李平凡,姚松君,邱玉美.灵芝液体发酵工艺优化研究[J].食品科技,2012(1):33-35. |
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| 作者姓名： | 李平凡 姚松君 邱玉美 |
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| 作者单位： | 广东轻工职业技术学院;无限极(中国)有限公司;广州华宝香精香料有限公司 |
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| 摘 要： | 以煮熟土豆汁等为原料,灵芝赤芝GS为出发菌株进行液态发酵,对工艺条件进行研究,得出最优参数:接种量8%～10%、培养温度(28±1)℃、培养pH4.5～5.0、发酵周期98～110h、通风比1:(0.25～0.35)时,发酵液菌球比可以达到96%以上,灵芝多糖可以达到50mg/g以上。
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| 关 键 词： | 灵芝 发酵 工艺 菌球 灵芝多糖 |
The optimum study on Ganoderma lucidum fermentation process |
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| LI Ping-fan,YAO Song-jun,QIU Yu-mei.The optimum study on Ganoderma lucidum fermentation process[J].Food Science and Technology,2012(1):33-35. |
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| Authors: | LI Ping-fan YAO Song-jun QIU Yu-mei |
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| Affiliation: | 1.Guangdong Industry Technical College,Guangzhou 510280;2.Infinitus(China) Company Ltd,Xinhui 529156;3.Guangzhou Huabao Flavor&Fragrances Co.,Ltd.,Guangzhou 510730) |
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| Abstract: | By using GS Ganoderma lucidum as strain and potato braised filtrate as culture medium,the tech from fermentation are studied in this article.By results analyzing,the optimized tech parameters are:inoculation amount 8%～10%,temperature(28±1) ℃,pH value 4.5～5.0,culture time 98～110 h,the flow rate 1:(0.25～0.35),The fenmentation bacterial ball rate exceeded 96%,Ganoderma lucidum polysaccharide content exceeded 50 mg/g. |
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| Keywords: | Ganoderma lucidum fermentation process bacaterial ball polysaccharide |
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