茶叶对灵芝菌菌丝生长和菌体形态的影响

研究了茶叶对灵芝菌菌丝生长、菌体形态及灵芝多糖合成的影响。平板培养时,普通平板和茶叶平板菌丝增殖速率分别是13.5mm/d和6.4mm/d,表明茶叶可在一定程度上降低菌丝平板增殖速率。研究了摇瓶发酵时灵芝菌丝球的外形和内部结构,结果表明:与普通培养基相比,茶培养基菌丝球直径较大且结构疏松,菌丝球骨架菌丝较少,生殖菌丝和联络菌丝丰富,锁状联合明显,有利于菌丝球供氧平衡和灵芝多糖等代谢产物的合成;茶培养基中灵芝胞外多糖和菌丝体胞内多糖的含量分别比普通培养基的增加34.4%和25.2%。

Effects of Tea on Mycelian Growth and Mycelial Morphology of Ganoderma Lucidum

Effects of tea on mycelial growth,mycelial morphology and polysaccharide synthesis Ganoderma lucidum were studied.After analysis,the growth rates of mycelia in common and tea plate medium were 13.5 mm/d and 6.4 mm/d respectively.Accordingly,the growth rate of mycelia decreased for inhibition of tea.Then the macrocosmic appearances and microstructure of mycelial pellets in shake flasks fermentation were discussed chiefly.Results indicated that the diameter of mycelial pellets in tea medium was longer than in common one,and that the configuration of it in tea medium was more loosen.Further more,in tea medium,the skeletal mycelia were less,the reproduction and connection mycelia were more abundant,and the clamp connections were more obvious.All the mycelia of mycelial pellets in tea medium could absorb enough oxygen,helpful to promote the synthesis of metabolite such as polysaccharide of Ganoderma lucidum.Consequently,the exopolysaccharide and the mycelial intrapolysaccharide of Ganoderma lucidum were increased by 34.41%,25.15% respectively.