LIU Yu,WANG Jian-rui,LU Tie,et al.Comparison of the Contents of Polysaccharide in Hypha and Fermentation Broth of Different Panellus edulis Strains[J].Northern Horticulture,2013,37(19):155-158.
元蘑不同菌株的菌丝发酵液多糖含量比较
- Title:
- Comparison of the Contents of Polysaccharide in Hypha and Fermentation Broth of Different Panellus edulis Strains
- 文章编号:
- 1001-0009(2013)19-0155-04
- Keywords:
- IPS; EPS; mycelial biomass; liquid fermentation cultivation
- 分类号:
- Q 815
- 文献标志码:
- A
- 摘要:
- 以元蘑栽培种和野生种为试材，研究不同发酵培养时间菌株胞内多糖和胞外多糖的浓度含量，并对发酵时间与元蘑3种菌株菌丝体生物量及胞内外多糖含量等相关指标的动态变化趋势进行了分析。结果表明:在25℃，180 r/min恒温振荡培养条件下，元蘑菌丝体生物量在第12 天达到最大值，栽培菌株相对于2个野生菌株生长速度更快；在元蘑的液体培养过程中，胞内多糖含量的变化与菌丝体生物量的变化呈正相关；在发酵前期胞内多糖的含量随生物量的增加而增加，但当发酵菌株达到稳定期或者衰退期时，胞内多糖含量开始降低，其中栽培菌株较2个野生菌株含量高；胞外多糖含量随着发酵培养时间变化不明显。
- Abstract:
- Mycelia polysaccharide and fermented liquid polysaccharide of cultivated strains and wild strains (wild non-stipe strain and wild long stipe strain) of Panellus edulis were extracted and separated after different fermentation time.IPS and EPS concentration of every strain were determined.The dynamic change trend of correlative indexes about mycelia biomass，the contents of IPS and EPS of three kinds of strains in different fermentation time were analyzed.The results showed that mycelia biomass of Panellus edulis reached the maximum at 12 d in the conditions of constant temperature and oscillation，as 25℃ and 180 r/min culture.The growth rate of cultivated strain was faster than other two wild stains；in the process of Panellus edulis liquid culture，the change of intracellular polysaccharide content was positively related to mycelia biomass；at the early stage of fermentation，the content of intracellular polysaccharide got increased when biomass was added more，but got decreased when the fermented strains as plateau or recession time.Among them，the content of IPS in two cultivated strains was considerably higher than wild strains.EPS change was irregularly during the fermental cultivation time.
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备注/Memo
第一作者简介：刘宇（1980-），女，博士，讲师，研究方向为大型真菌资源。E-mail：liuyu8006@163.com.