CAJ | 학술논문

食用菌深层发酵物中含有很多与免疫相关的生物活性物质。本文以白灵菇、金针菇、茶树菇、平菇、香菇、桑黄、云芝和灰树花八种食用菌为实验材料，利用摇瓶深层发酵技术，对相同发酵条件下，8种食用菌发酵物中的胞外多糖、胞内多糖、黄酮、总酚、VC和可溶性蛋白含量进行了比较。结果表明，灰树花深层发酵物中总多糖产量最高为0.349 g/100 mL，桑黄中的黄酮和可溶性蛋白的产量最高分别为3.92μmol/100 mL和0.58 mg/mL，云芝中的VC产量最高为19.95 g/100 mg，金针菇的总酚产量最高为5.07 mg/100 mL。通过比较，白灵菇的综合指标表现最好，以白灵菇为实验材料进行发酵罐深层发酵，比较摇瓶与发酵罐深层发酵液中各物质的含量变化。结果表明，在发酵罐条件下，白灵菇的胞外多糖和胞内多糖产量明显提高，但黄酮和VC产量增幅不大，说明发酵条件对发酵物中活性物质产量有很大的影响。
식용균심층발효물중함유흔다여면역상관적생물활성물질。본문이백령고、금침고、다수고、평고、향고、상황、운지화회수화팔충식용균위실험재료，이용요병심층발효기술，대상동발효조건하，8충식용균발효물중적포외다당、포내다당、황동、총분、VC화가용성단백함량진행료비교。결과표명，회수화심층발효물중총다당산량최고위0.349 g/100 mL，상황중적황동화가용성단백적산량최고분별위3.92μmol/100 mL화0.58 mg/mL，운지중적VC산량최고위19.95 g/100 mg，금침고적총분산량최고위5.07 mg/100 mL。통과비교，백령고적종합지표표현최호，이백령고위실험재료진행발효관심층발효，비교요병여발효관심층발효액중각물질적함량변화。결과표명，재발효관조건하，백령고적포외다당화포내다당산량명현제고，단황동화VC산량증폭불대，설명발효조건대발효물중활성물질산량유흔대적영향。
The submerged ferments of edible fungus contain many biologically active substances related to the immune. In this study, we made a compared research about the contents of extracellular polysaccharides, intracellular polysaccharides, flavonoids vitamin C and soluble protein of eight edible fungus including pleurotus nebrodensis, flammulina velutipes, agrocybe cylindracea, pleurotus ostreatus, lentinula edodes, phellinus,coriolus versicolor and grifola frondosa under the flask cultural condition of submerged fermentation. Results showed that The total yield of polysaccharide of grifola frondosa, flavonoids and soluble protein yield of phellinus, the yield of vitamin C of coriolus versicolor, the yield of total phenols of flammulina velutipes reached the top, they were respectively 0.349 g/100 mL, 3.92μmol/100 mL and 0.58 mg/mL, 19.95 g/100 mg, 5.07 mg/100 mL. By comparison, pleurotus nebrodensis showed the best among all comprehensive targets. Next, the pleurotus nebrodensis was cultivated in a stirred-tank bioreactor. The contents of extracellular polysaccharides and intracellular polysaccharides were obviously increased , but the contents of flavonoids and vitamin C were increased a little, which was noted that the fermentation condition had a great effect on the contents of fermentation products.