CAJ | 학술논문

研究不同浓度钙、铁离子对灵芝固体培养与液体摇床培养后菌丝体生长、胞外多糖及菌丝体钙、铁含量的影响.结果表明:在浓度为200 μg/ml的钙离子发酵液中,灵芝胞外多糖含量和钙离子含量最高,分别为7.4 g/L和100.6 mg/100 g.灵芝多糖含量最高的最适Fe~(2+)浓度为1 000 μg/ml,胞外多糖含量可达到8.5 g/L,铁离子含量为364.2 mg/100 g.
연구불동농도개、철리자대령지고체배양여액체요상배양후균사체생장、포외다당급균사체개、철함량적영향.결과표명:재농도위200 μg/ml적개리자발효액중,령지포외다당함량화개리자함량최고,분별위7.4 g/L화100.6 mg/100 g.령지다당함량최고적최괄Fe~(2+)농도위1 000 μg/ml,포외다당함량가체도8.5 g/L,철리자함량위364.2 mg/100 g.
The effects of different concentrations of calcium and iron ions on the mycelium growth and extracellular polysaccharide content and the contents of Ca and Fe in the mycelium after the solid culture and the liquid shaking culture of Ganoderma lucidum. The results showed that the content of extracellular polysaccharide and Ca~(2+) in Ganoderma lucidum in the fermentation liquid of 200 μg/ml Ca~(2+), being 7.4 g/L and 100.6 mg/100 g resp. The optimum concentration of iron ion for obtaining the highest content of polysaccharide in Ganoderma lucidum was 1 000 μg/ml. The content of extracellular polysaccharide could reach 8.5 g/L and iron content was 364.2 mg/100 g.