pH值及溶解氧对灵芝多糖深层液态发酵的影响与控制

探讨了 pH值及溶解氧 (DO)对灵芝多糖深层液态发酵的影响和控制措施。结果表明 ,灵芝胞内多糖的生成与菌丝体的生长呈偶联型 ,胞外多糖的形成与菌丝体生长呈部分偶联型。菌丝体生长及胞内多糖产生的最适 pH值为 5 4 ,胞外多糖产生的最适 pH值为 4 6。菌丝体生长最适溶氧和胞外多糖生成最适溶氧基本一致 ,在 80 0 %左右 ,溶氧超过这一水平 ,不利于胞外多糖的形成。据此设计出灵芝多糖发酵 pH和DO优化控制条件 ,在此优化条件下进行发酵 ,灵芝菌丝体生物量、胞内多糖量、胞外多糖量较未经优化控制的发酵分别提高 57%、51%、31% ,总灵芝多糖产量提高了 33%

Studies on Effects of Ph Value and Dissolved Oxygen on Ganoderna Polysaccharides Production by Submerged Fermentation and Control Measures for Process

Effects of pH value and dissolved oxygen(DO) on the production of Ganoderma polysaccharides and control measures have been investigated in this report. The results showed that the Ganoderma exopolysaccharides take place in parallel with growth,,while the extrapolysaccharides in partial parallel with growth. The suitable pH value for extrapolysaccharides production and mycelia growth is 5.4,the appropriate pH for exopolysaccharides production is 4 6. The suitable DO for exopolysaccharides production and mycelia growth is 80.0%. Producing according to the optimum pH and DO, the yields of biomass, extrapolysaccharides and exopolysaccharides increased by 57%,51% and 33% compared with the uncontrolled fermentation.