灵芝菌体液态深层发酵条件的优化.pdfVIP

※生物工程 食品科学 2009, Vol. 30, No. 23 377 1,2 1, 毛 健 ，马海乐 * (1.江苏大学食品与生物工程学院，江苏镇江 212013 ；2.江南大学食品学院，江苏无锡 214122) 研究摇瓶灵芝菌体液态深层发酵温度和初始pH 值，在此基础上进行5L 发酵罐批次培养，研究发酵过程 pH 值控制、溶氧控制对灵芝菌体生长和灵芝胞外多糖的影响。结果表明：发酵温度30 ℃，初始pH 值为6.0 ；过 程pH 值控制策略：菌体生长前期(0～40h)控制pH 值为5.5，40～48h 控制pH 5.0 ，48h 后至发酵结束控制pH4.5 ； 溶氧控制策略为：搅拌转速160r/min，通风量0.75vvm 。优化后的验证实验结果：灵芝菌体生物量最高达到19.7g/L， 胞外多糖最高达到3.23g/L，较优化前灵芝菌体生物量12.8g/L 和灵芝胞外多糖2.39g/L 分别提高了53.9% 和35.1% 。 灵芝胞外多糖；液态深层发酵；p H 值；溶氧；条件优化 Optimization of Submerged Fermentation of Ganoderma lucidum MAO Jian 1,2 ，MA Hai-le 1,* (1. School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China； 2. School of Food Science and Technology, Jiangnan University, Wuxi 214122, China) Abstract ：Effects of fermentation temperature and initial pH on the mycelial biomass and exopolysaccharides of Ganoderm lucidum GL0811 in flask culture were studied, and in the following batch fermentation, effects of pH and dissolved oxygen control during the fermentation process on the mycelial biomass and exopolysaccharides of Ganoderm lucidum GL0811 were further studied. The optimum flask culture conditions were as follows: temperature 30 ℃, initial pH 6.0. The strategy of pH and dissolved oxygen control were as follows: pH 5.5 druing 0 －40h, pH 5.0 during 40 －48h and pH 4.5 during 48 －96h with the agitation rate 160 r/min and aeration rate 0.75vvm. Under the optimum condition, the maximum mycelial biomass and exopolysaccharides reached up to 19.7 g/L and 3.23g/L respectively, which were 53.9% and 35.1% higher than those in the uncontrolled fermentation. Key words ：Ganoderma polysaccharides ；submerged fermentation