| 柳小皮伞深层发酵培养基的筛选 |
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| 引用本文： | 马龙,王永斌.柳小皮伞深层发酵培养基的筛选[J].中国酿造,2006(9):24-26. |
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| 作者姓名： | 马龙 王永斌 |
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| 作者单位： | 蚌埠学院,食品科学与工程系,安徽,蚌埠,233000 |
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| 基金项目： | 蚌埠学院校科研和教改项目 |
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| 摘 要： | 采用Plackett-Burman设计对影响柳小皮伞（Marasmius salicicola）AS5．166发酵胞外多糖培养基的组成成分进行了筛选，所选取的10个相关因素为：葡萄糖、蔗糖、酵母膏、蛋白胨、K2HPO4、KH2PO4、CaCl2、FeSO4、MgSO4、VB1。结果表明，影响柳小皮伞（Marasmius salicicola）AS5．166胞外多糖含量的主要因素为葡萄糖、蔗糖、酵母膏、KH2PO4、MgSO4和FeSO4。
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| 关 键 词： | 柳小皮伞 胞外多糖 深层发酵 Plackett-Burman设计 |
| 文章编号： | 0254-5071(2006)09-0024-03 |
| 修稿时间： | 2006年4月10日 |
Determination of the medium components in submerged fermentation for the production of extracellular polysaccharide by Marasmius salicicola |
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| MA Long,WANG Yong-bin.Determination of the medium components in submerged fermentation for the production of extracellular polysaccharide by Marasmius salicicola[J].China Brewing,2006(9):24-26. |
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| Authors: | MA Long WANG Yong-bin |
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| Abstract: | In previous study,it was indicated that the production of extracellular polysaccharide by Marasmius salicicola AS 5.166 were strongly affected by many factors during fermentation.In this study,the gradual step analysis method was used to regulate the medium composition and enhance extracellular polysaccharide production.Firstly,Plackett-Burman design was employed to evaluate the effects of the ten components in the medium,including glucose,sucrose,yeast extract,peptone,KH2PO4,K2HPO4,FeSO4,CaCl2,MgSO4 and VB1.In further analysis,it was confirmed that glucose,sucrose,yeast extract,KH2PO4,MgSO4 and FeSO4 had strong effect on the production of extracellular polysaccharide by M.salicicola AS 5.166. |
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| Keywords: | Marasmius salicicola extracellular polysaccharide submerged fermentation Plackett-Burman design |
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