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Effects of Increasing Liquid Fermentation Temperature of Ganoderma lucidum on Its Active Component Content

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2020年15
Page:
118-124
Research Field:
Publishing date:

Info

Title:
Effects of Increasing Liquid Fermentation Temperature of Ganoderma lucidum on Its Active Component Content
Author(s):
LIU Yueqin; HE Xiaolong; ZHAO Ruihua; REN Guimei
(College of Life Science,Yan′an University,Yan′an,Shaanxi 716000)
Keywords:
Ganoderma lucidum; higher temperature; liquid culture; active ingredient
PACS:
-
DOI:
10.11937/bfyy.20194292
Abstract:
In order to obtain the best fermentation temperature for producing some active components,G.lucidum CGMCC 5.616 was used as the experiment material,the contents of polysaccharide,triterpenoid,polyphenol,flavonoid and total amino acid in G.lucidum were studied under the conditions of 30,32,34,36 ℃ by using high liquid temperature fermentation.The results showed that the contents of polysaccharide,triterpenoid,polyphenol,flavonoid and total amino acid increased first and then decreased with the increased temperature.Under the fermentation temperature at 34 ℃,the contents of polysaccharide,triterpenoid,polyphenol and total amino acid reached the highest on the 6th day,10th day,8th day and 10th day,respectively,which increased by 86.01%,44.91%,52.69% and 29.67% compared with the fermentation temperature at 30 ℃.However,the flavonoids content reached the highest when the fermentation temperature was 32 ℃ and the fermentation time was 10th day, which increased by 40.38% compared with the fermentation temperature at 30 ℃.This study preliminarily confirmed that higher temperature fermentation can improve the content of active ingredients to a certain extent,which provides some ideas and reference value for the low-cost production of G.lucidum active ingredients.

References:

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Last Update: 2020-10-29