液态发酵猴头菌多糖工艺优化研究(Ⅳ)——培养基重要组分的影响 |
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引用本文: | 孙红斌,刘梅森,陈海晏. 液态发酵猴头菌多糖工艺优化研究(Ⅳ)——培养基重要组分的影响[J]. 食品与发酵工业, 2002, 28(3) |
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作者姓名: | 孙红斌 刘梅森 陈海晏 |
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作者单位: | 1. 江西中德联合研究院,南昌,330047 2. 南昌大学食品科学与工程系,南昌,330047 |
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摘 要: | 用L9(4 3)正交试验法研究了液态发酵猴头菌多糖培养基中 4种主要因素的配比方法 ,从中筛选出了培养基中 4个主要因素的适宜浓度比及它们对猴头菌多糖生物合成的大小和主次顺序 ,当葡萄糖为 3 %~ 4 5 % ,复合氮源为 1 5 %~ 1 68% ,VB1 为 0 0 0 1%~0 0 0 15 % ,pH为 5 0~ 5 2时猴头菌多糖产量最高 ;它们对猴头菌多糖生物合成的主次顺序为氮源、碳源、pH、VB
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关 键 词: | 液态发酵 猴头菌多糖 影响因素 筛选 |
Study on the Optimization of Polysaccharide Production from Hericium erinaceus by Submerged Culture(Ⅳ) -Effect of Important Components in Medium |
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Abstract: | In the medium, the optimum ratio of four important factors that effect Hericium erinaceus producing HEP is studied using the science experiment of L 9(4 3),and the results show that the HEP production reaches maximum when glucose,multi nitrogen sources,vitamin B 1 and pH value are 3%~4 5%,1 5%~1 68%,0 001%~0 0015% and 5 0~5 2 respectively, the sequence of their effecting HEP production is nitrogen sources, carbon sources, pH value, vitamim B 1 |
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Keywords: | submerged culture Hericium erinaceus polysaccharide effect factors screening |
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