| 灵芝子实体及其深层培养产物特性的研究 |
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| 引用本文： | 张李阳,熊晓辉.灵芝子实体及其深层培养产物特性的研究[J].中国食用菌,1998,17(1):15-17. |
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| 作者姓名： | 张李阳 熊晓辉 |
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| 作者单位： | 南京教育学院生物系，南京农业大学 |
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| 摘 要： | 本文对灵芝（Ｇ—６）子实体与发酵菌丝体的粗多糖、多糖组份、粗蛋白及氨基酸组成进行了比较。结果表明：发酵菌丝体中含有子实体中所具备的组份，但各组份在量上不同。菌丝体中的粗多糖及多糖含量均高于子实体分别为子实体的２．２６倍、３．５倍。菌丝体的蛋白含量明显高于子实体，比子实体高２．４７倍，且两者氨基酸组成不一致。其中子实体中必需氨基酸为总氨基酸量的５８．４％，而菌丝体中必需氨基酸为总氨基酸的４５．２％。
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| 关 键 词： | 灵芝多糖 深层发酵 |
Comparative Study on Products of Fruiting Body and Submerged Fermentation of Ganoderma sp. |
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| Zhang Liyang Xiong Xiaohui,Shen Chang,Shen Eiguang.Comparative Study on Products of Fruiting Body and Submerged Fermentation of Ganoderma sp.[J].Edible Fungi of China,1998,17(1):15-17. |
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| Authors: | Zhang Liyang Xiong Xiaohui Shen Chang Shen Eiguang |
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| Abstract: | The contents of crude polysaccharides, polysaccharicdes, protein and amino acid of Ganoderma sp. were compared between fruiting body and mycelia. The result of comparison showed that the contents of crude polysaccharide, ploysaccharide and protein in mycelia were higher than those in fruiting body of Ganoderma sp. Contents of protein was 2 47 times higher than that of fruiting body. However, they are different in component of amino acid. The contents of essential amino acid in fruity body was 58 4% than that of all amino acid. The contents of essential amino acid in mycelia was 45 2% than that of all amino acid. |
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| Keywords: | Submerged fermentation Polysaccharide of Ganoderma sp |
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