| 靖州灵芝液体深层发酵培养基优化的研究 |
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| 引用本文： | 肖仔君,朱定和,张志伟. 靖州灵芝液体深层发酵培养基优化的研究[J]. 食品与机械, 2010, 26(1) |
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| 作者姓名： | 肖仔君 朱定和 张志伟 |
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| 作者单位： | 韶关学院食品科学与工程系,广东,韶关,512005 |
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| 摘 要： | 以靖州灵芝作为发酵菌种,以菌丝体干重和灵芝多糖产量为指标,研究营养因子和非营养因子对灵芝液体深层发酵的影响.通过单因素和正交试验表明,适宜靖州灵芝液体发酵的培养基配方为葡萄糖30.0 g/L,大豆蛋白胨20.0 g/L,磷酸氢二钾 1.0 g/L,硫酸镁 0.3 g/L.
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| 关 键 词： | 靖州灵芝 灵芝多糖 液态发酵 优化 |
Study on optimum of culture medium submerged fermentation of Ganoderma Lucidum from Jingzhou |
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| XIAO Zi-jun,ZHU Ding-he,ZHANG Zhi-wei. Study on optimum of culture medium submerged fermentation of Ganoderma Lucidum from Jingzhou[J]. Food and Machinery, 2010, 26(1) |
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| Authors: | XIAO Zi-jun ZHU Ding-he ZHANG Zhi-wei |
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| Affiliation: | XIAO Zi-jun ZHU Ding-he ZHANG Zhi-wei(Department of Food Science , Engineering,Shaoguan University,Shaoguan,Guangdong 512005,China) |
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| Abstract: | |
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| Keywords: | Ganoderma lucidum Jingzhou Ganoderma lucidum polysaccharides Liquid fermentation Optimum |
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