摘要
研究表明 ,茯苓发酵培养经 0 - 48h的适应期 ,48- 144h的增殖生长期后进入稳定生长期 ,并出现pH值骤降 ,经检测 ,发酵液中含有包括十六烷酸和十八烷酸在内的有机酸 ;发酵罐培养在 12 0h生物量可达到 30g/10 0ml (鲜重 )以上 ;提取茯苓营养浓缩液多糖含量≥5 0mg/ml,氨基酸含量≥ 480mg/ 10 0ml,经动物试验证明 ,其具有显著提高机体免疫力的作用 ,重金属及微生物指标符合国家标准。
Studies on the fermentation culture of Poria cocos Show that after 0～48h adaptation period and 48～144h multiplication period came the stable breading period with sudden reduction of pH.Tests showed that there were organic acids such as sixteen alkanoic acid and eighteen alkanoic acid in the fermentation liquor;the biomass amount reached over 30g/100ml(fresh weight)at 120h fermentor;the polysaccharide amount in the extracted Poria cocos concentrated nutrient liquid is≥5 0mg/ml,the amino acid amount is ≥480mg/ml.Animal tests showed that the concentrated nutrient liquid on the effect of the Organism immunity is extremely obvious.And the contents of heavy metal and microorganism quota are in accord with national standard.
出处
《中国食用菌》
北大核心
2002年第2期41-42,45,共3页
Edible Fungi of China
基金
河北省攻关项目 982 45 5 0 8D
关键词
茯苓
发酵
多糖
免疫
动物
食用菌
Poria cocos
Fermentation
Polysaccharid
Immunity
