灵芝的液体发酵

食品科学论文编号:SP122  论文字数:8806,页数:20

目 录
中文摘要 Ⅰ
英文摘要 Ⅱ
目录 III
1. 绪论............................................................ 1
1.1 实习目的..................................................... 1
1.2 实习单位概况................................................. 1
1.3 实习内容概述..................................................1
1.4引言.......................................................... 2
1.5 灵芝的生物学特...............................................2           

1.5.1 形态特征................................................. 2
1.5.2 生育条件..................................................3
1.6  灵芝作用.....................................................3
1.7  灵芝盆景.....................................................4
1.8  发展前景.....................................................6
2 实验部分..........................................................7
2. 1　材料........................................................7
2.1.1 菌株......................................................7
2.1.2 培养基....................................................7
2.1.3 主要仪器..................................................7
2. 2　方法........................................................7
2.2.1　液体菌种制备.............................................7
2.2.2　液体菌种营养条件的优化...................................7
2.2.3 液体菌种制备..............................................7
2.2.4 发酵的基本条件............................................7
2.2.5 营养因素的影响............................................7
2.2.6 非营养因素的影响..........................................8
2.3 分析测定......................................................8
2.3.1 菌丝干重..................................................8
2.3.2 胞外粗多糖的提取和多糖的测定.............................8
2.4 结果与分析...................................................8
2.4.1 营养因素对发酵的影响.....................................8
2.4.2 非营养因素的影响.........................................10
3 结果与讨论.......................................................14
致  谢.............................................................15
参考文献...........................................................16

摘 要:   灵芝有着神奇的作用，能够调节、增强人体免疫力，对神经衰弱、风湿性关节炎、冠心病、高血压、肝炎、糖尿病、肿瘤等有良好的协同治疗作用。对高血压、血管硬化、脑血栓、气管炎及癌症均有疗效。因此，灵芝的发酵、栽培种植显得尤为重要。寻找发酵的最佳条件，也成为灵芝推广的一主要方法。好的发酵条件能大大增加发酵率，可以减少成本，以获得更大的利益。灵芝发酵的影响因素，有很多。本次实验主要研究碳源、氮源、温度、起始pH值、摇床转速、培养方式等对灵芝发酵的影响。实验的结果为温度28℃，起始pH值5．5，摇床转速160 rpm，最佳碳源为葡萄糖，最佳氮源是酵母膏。最佳培养方式是接种后先静置4h再振荡培养。维生素B1、B2、B6 均能促进灵芝的生长和胞外多糖的产生，其中维生素B1的效果最好。
关键词:灵芝 ; 用途 ；液体发酵。

Abstract:  Ganoderma has a magical effect, be able to adjust and enhance human immunity, neurasthenia, rheumatoid arthritis, coronary heart disease, hypertension, hepatitis, diabetes, cancer, and so. Have a good synergistic therapeutic effect. For hypertension, vascular sclerosis, cerebral thrombosis, bronchitis and cancer have effect. Therefore, the fermentation fungus, plant cultivation is particularly important. Fermentation find the best conditions, promotion of the fungus has become a major way. Good fermentation conditions can greatly increase the rate of fermentation, can reduce the cost to obtain greater benefits. Ganoderma lucidum the impact of factors, there are many. The experiment on carbon， nitrogen， temperature， initial pH， a double speed， training methods、such as the effects of Ganoderma lucidum. The results for the temperature of 28 ℃, initial pH 5.5, a double speed 160 rpm, the best carbon source for glucose, the best source of nitrogen is yeast extract. Training is the best way to standing after inoculation to 4 h oscillation training. Vitamin B1, B2, B6 can promote the growth of fungus and exopolysaccharide production. Vitamin B1 is the best.
Keywords: ganoderma lucidum ；use；fermentation