| 薏苡仁油和薏苡仁酯促进灵芝深层发酵的研究 |
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| 引用本文： | 毕澎洋,杨海龙,闵伟红.薏苡仁油和薏苡仁酯促进灵芝深层发酵的研究[J].食品工业科技,2011(12):226-228,232. |
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| 作者姓名： | 毕澎洋 杨海龙 闵伟红 |
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| 作者单位： | 1. 吉林农业大学食品科学与工程学院,吉林长春,130018
2. 温州大学生命与环境科学学院,浙江温州,325035 |
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| 基金项目： | 浙江省自然科学基金(Y3100711) |
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| 摘 要： | 为探讨薏苡仁成分对灵芝深层发酵的影响,在灵芝深层发酵培养基中分别添加适量的薏苡仁油和薏苡仁酯,研究它们对菌体生长及活性成分生物合成的促进作用。结果表明：在培养基中添加2%薏苡仁油,菌体生物量、灵芝胞外多糖、胞内多糖、灵芝酸最高分别可达对照的3.58、2.44、2.24、4.04倍;添加0.5%的薏苡仁酯,菌体生物量和胞内多糖分别可达对照的1.17倍和1.6倍;添加0.05%的薏苡仁酯,胞外多糖可达对照的2.4倍;添加0.2%的薏苡仁酯,灵芝酸可达对照的16.42倍。薏苡仁油和薏苡仁酯能够促进灵芝菌体生长、灵芝多糖及灵芝酸的生产。
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| 关 键 词： | 灵芝 深层发酵 薏苡仁 |
Enhancement of Coix lacryma-jobi oil and Coixenolide on the submerged fermentation of Ganoderma Lucidum |
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| BI Peng-yang,YANG Hai-long,MIN Wei-hong.Enhancement of Coix lacryma-jobi oil and Coixenolide on the submerged fermentation of Ganoderma Lucidum[J].Science and Technology of Food Industry,2011(12):226-228,232. |
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| Authors: | BI Peng-yang YANG Hai-long MIN Wei-hong |
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| Affiliation: | BI Peng-yang1,YANG Hai-long2,MIN Wei-hong1 (1. School of Food Science and Engineering,Jilin Agriculture University,Changchun 130018,China,2. School of Life & Environmental Sciences,Wenzhou University,Wenzhou 325035,China) |
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| Abstract: | To explore the effects of Coix lacryma-jobi ingredients on the submerged fermentation of Ganoderma lucidum,the enhancement of mycelia growth and bioactive compounds synthesis in Ganoderma lucidum were studied by the addition of Coix lacryma-jobi oil and Coixenolide. The results showed:compared to the control,the biomass,extracellular polysaccharide,intracellular polysaccharide,ganoderic acids reached to 3. 58,2. 44,2. 24,4. 04 times by the addition of 2% Coix lacryma-jobi oil,respectively. Biomass and intra... |
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| Keywords: | Ganoderma Lucidum submerged fermentation Coix Lachryma-jobi |
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