摘要
研究了灰树花深层发酵过程中不同时期菌丝球的形态结构和胞外多糖生产能力。菌丝球的形态结构与菌丝的活力和弹性有关。发酵早期 ,菌丝充满活力 ,富有弹性 ,不容易被剪切力刮落 ,即使被刮落也能迅速恢复生长 ,因此核占菌丝球体积的较小部分 ;发酵中期 ,菌丝生长速度下降 ,并开始分化 ,菌丝容易被刮落 ,菌丝弹性和长度下降 ,核占菌丝球的体积比上升 ;发酵后期 ,菌丝高度液泡化 ,弹性迅速下降 。
The morphology and extracellular polysacchoride productivity of the mycelial pellets of Grifola frondosa in submerged culture were studied in this paper.The results showed that the morphology of the mycelial pellets depended on the vitality and elasticity of the mycelium. In the early period of fermentation,hairs of the pellets were vital, elastic, less vesiculous and not easy to be chipped off. Even if chipped off by mechanic force, it could return to grow immediately. As a result, the nuclei took only a small fraction in the mycelial pellet. In the middle period of fermentation, the growing speed of the mycelia was slow down when it began to differentiate; and the hairs were easy to be chipped off, while the hair length decreased because of the decreased elasticity. And the nuclei made up bigger fraction in the mycelial pellet in the middle period of fermentation. Finally, the hairs were highly vesiculous in the late period of fermentation, and the mycelial pellets looked smooth while the elasticity of the mycelia decreased rapidly.
出处
《食用菌学报》
2003年第1期6-11,共6页
Acta Edulis Fungi
基金
广东省九五科技攻关项目 编号 :科学 [1995 ]66号第 77项
关键词
灰树花
深层发酵
菌丝球
形态结构
胞外多糖
生产能力
Grifola frondosa
Submerged culture
Mycelial pellet
Morphology
Chipping mechanics
