玉米粉对灵芝菌体形态及胞外多糖的影响

Effect of Corn Powder on Mycelium Morphology and Exopolysaccharides of Ganoderma lucidumin Submerged Culture

DOI：10.3969/j.issn.1673-1689.2017.04.008

中文关键词: 灵芝 胞外多糖 玉米粉 菌体形态

英文关键词: Ganoderma lucidum,exopolysaccharides,corn powder,morphology

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中文摘要:

研究了灵芝液体深层发酵中，玉米粉对灵芝菌体形态和胞外多糖产量、相对分子质量、单糖组成的影响。发酵过程中随着玉米粉质量分数增加，灵芝菌球直径逐渐减小，中小型（S型和M型）菌球利于灵芝多糖生产；对不同质量分数玉米粉发酵获得的多糖相对分子质量及单糖组成比较，结果显示，玉米粉对灵芝多糖的相对分子质量没有影响，但对灵芝多糖的单糖组成及其比例有很大影响，添加玉米粉发酵获得的灵芝多糖中含有阿拉伯糖和木糖，但是岩藻糖和甘露糖的比例相对减少。

英文摘要:

The effects of corn powder on mycelium morphology，exopolysaccharides production and the monosaccharide composition were investigated in the liquid submerged fermentation of G. lucidumto obtain the high yield and activity of polysaccharidesusing solid composite carbon source.The pellets were divided into four categories by the diameter of G. lucidum. The results showed that the pellets diameter decreased with the corn powder concentration increased during the fermentation process.The high percentage of S and M was beneficial to the exopolysaccharides production.The corn powder had no effect on the molecular weight of exopolysaccharides. However，it greatly affected the monosaccharide composition and proportion of exopolysaccharides，in which there were arabinose and xylose while the proportion of fucose and mannose declined.

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