CAJ | 학술논문

以碳源、氮源、温度和微量元素为单因素，液体深层发酵培养茯苓菌丝体.分别采用超声波破壁法、考马斯亮蓝染色法和纸片扩散法（K-B法）进行菌丝体蛋白质的提取、含量测定和抑菌分析.结果表明：在碳源为葡萄糖，氮源为混合氮源，微量元素为硫酸锌，温度为26℃时，茯苓菌丝发酵较好；菌丝体蛋白质含量为5.9％，远高于茯苓菌核中蛋白质0.3％-0.6％的含量.抑菌分析表明蛋白质对金黄色葡萄球菌，大肠杆菌，绿脓杆菌，枯草芽孢杆菌均无明显抑制效果.
이탄원、담원、온도화미량원소위단인소，액체심층발효배양복령균사체.분별채용초성파파벽법、고마사량람염색법화지편확산법（K-B법）진행균사체단백질적제취、함량측정화억균분석.결과표명：재탄원위포도당，담원위혼합담원，미량원소위류산자，온도위26℃시，복령균사발효교호；균사체단백질함량위5.9％，원고우복령균핵중단백질0.3％-0.6％적함량.억균분석표명단백질대금황색포도구균，대장간균，록농간균，고초아포간균균무명현억제효과.
With carbon , nitrogen , temperature , and trace elements as a single factor , Mycelium of Poria cocos was cultivated in submerged fermentation . Extraction , Content determination and antibacterial analysis of Mycelium protein were used ultrasonic broken , coomassie blue staining and disk diffusion method , respectively . The results showed that optimal growth of Poria cocos mycelium was achieved when carbon source was glucose , mixed nitrogen source as a nitrogen source , zinc sulfate as trace element , at the temperature of 26℃ . The content of protein in the mycelium was 5.9% , much higher than that in Poria cocos sclerotium (0.3% -0.6% ) . Mycelium protein had no significant inhibitory effect on Staphylococcus aureus , Escherichia coli , Pseudomonas aeruginosa and Bacillus subtilis .