雷德柱; 于淑娟
廣州大學生物與化學工程學院; 華南理工大學食品與生物工程學院 廣州510405 ; 廣州510640

【中文摘要】 研究了灰樹花深層發酵過程中不同時期菌絲球的形態結構和胞外多糖生產能力。菌絲球的形態結構與菌絲的活力和彈性有關。發酵早期 ,菌絲充滿活力 ,富有彈性 ,不容易被剪切力刮落 ,即使被刮落也能迅速恢復生長 ,因此核占菌絲球體積的較小部分 ;發酵中期 ,菌絲生長速度下降 ,并開始分化 ,菌絲容易被刮落 ,菌絲彈性和長度下降 ,核占菌絲球的體積比上升 ;發酵后期 ,菌絲高度液泡化 ,彈性迅速下降 ,菌絲球變得非常光滑

【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.  還原

【中文關鍵詞】 灰樹花; 深層發酵; 菌絲球; 形態結構; 刮切機制
【英文關鍵詞】 Grifola frondosa; Submerged culture; Mycelial pellet; Morphology; Chipping mechanics
【基金】廣東省九五科技攻關項目 編號 :科學 [1995 ]66號第 77項

【文獻出處】 食用菌學報,Acta Edulis Fungi,編輯部郵箱,2003年01期 【DOI】CNKI:SUN:SYJB.0.2003-01-001