| 樟芝真菌发酵培养基优化研究 |
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| 引用本文： | 朱会霞,孙金旭.樟芝真菌发酵培养基优化研究[J].中国酿造,2009(5). |
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| 作者姓名： | 朱会霞 孙金旭 |
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| 作者单位： | 衡水学院,生命科学系,河北,衡水,053000;工业微生物教育部重点实验室,天津科技大学,天津,300457 |
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| 摘 要： | 以麸皮、蛋白胨、MgSO4·7H2O、VB1、葡萄糖、酵母膏、KH2PO4。7种为影响樟芝真菌液体培养的影响因素，分别以菌丝体和胞外多糖为目的产物进行L18（3^7）正交试验，综合以胞外多糖和菌丝体为目的产物进行樟芝真菌液体培养的正交试验分析后得出，樟芝真菌液体培养时的适宜培养基为：麸皮40g／L、葡萄糖25g／L、蛋白胨4g／L、MgSO4·7H2O 0．4g／L、酵母膏2．0g／L、KH2PO4 0．6g／L、VB10．01g／L。
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| 关 键 词： | 樟芝 发酵 多糖 |
Optimization of fermentation medium for Antrodia camphorata |
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| ZHU Huixia,SUN Jinxu.Optimization of fermentation medium for Antrodia camphorata[J].China Brewing,2009(5). |
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| Authors: | ZHU Huixia SUN Jinxu |
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| Abstract: | Using wheat bran, peptone, MgSO4 · 7H2O, VB1, glucose, yeast extract and KH2PO4 as main factors affecting Antrodia camphorata liquid culture, the L18(37) orthogonal test was designed with mycelium or exopolysaccharide as the desired product. The results showed that the optimal medium for A. camphorata 0. 4g/L, yeast extract 2. 0g/L, KH2PO4 0. 6g/L and VB1 0. 01g/L. |
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| Keywords: | Antrodia camphorata fermentation polysaccharide |
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