雷德柱; 于淑娟
广州大学生物与化学工程学院; 华南理工大学食品与生物工程学院 广州510405 ; 广州510640
【中文摘要】 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 ,菌丝球变得非常光滑
【英文摘要】 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 wh...更多ile the elasticity of the mycelia decreased rapidly. 还原
【中文关键词】 灰树花; 深层发酵; 菌丝球; 形态结构; 刮切机制
【英文关键词】 Grifola frondosa; Submerged culture; Mycelial pellet; Morphology; Chipping mechanics
【基金】广东省九五科技攻关项目 编号 :科学 [1995 ]66号第 77项
【文献出处】 食用菌学报,Acta Edulis Fungi,编辑部邮箱,2003年01期 【DOI】CNKI:SUN:SYJB.0.2003-01-001