靈芝的液體發(fā)酵

食品科學(xué)論文編號:SP122  論文字數(shù):8806,頁數(shù):20

目 錄
中文摘要 Ⅰ
英文摘要 Ⅱ
目錄 III
1. 緒論............................................................ 1
1.1 實習目的..................................................... 1
1.2 實習單位概況................................................. 1
1.3 實習內(nèi)容概述..................................................1
1.4引言.......................................................... 2
1.5 靈芝的生物學(xué)特...............................................2           

1.5.1 形態(tài)特征................................................. 2
1.5.2 生育條件..................................................3
1.6  靈芝作用.....................................................3
1.7  靈芝盆景.....................................................4
1.8  發(fā)展前景.....................................................6
2 實驗部分..........................................................7
2. 1　材料........................................................7
2.1.1 菌株......................................................7
2.1.2 培養(yǎng)基....................................................7
2.1.3 主要儀器..................................................7
2. 2　方法........................................................7
2.2.1　液體菌種制備.............................................7
2.2.2　液體菌種營養(yǎng)條件的優(yōu)化...................................7
2.2.3 液體菌種制備..............................................7
2.2.4 發(fā)酵的基本條件............................................7
2.2.5 營養(yǎng)因素的影響............................................7
2.2.6 非營養(yǎng)因素的影響..........................................8
2.3 分析測定......................................................8
2.3.1 菌絲干重..................................................8
2.3.2 胞外粗多糖的提取和多糖的測定.............................8
2.4 結(jié)果與分析...................................................8
2.4.1 營養(yǎng)因素對發(fā)酵的影響.....................................8
2.4.2 非營養(yǎng)因素的影響.........................................10
3 結(jié)果與討論.......................................................14
致  謝.............................................................15
參考文獻...........................................................16

摘 要:   靈芝有著神奇的作用，能夠調(diào)節(jié)、增強人體免疫力，對神經(jīng)衰弱、風濕性關(guān)節(jié)炎、冠心病、高血壓、肝炎、糖尿病、腫瘤等有良好的協(xié)同治療作用。對高血壓、血管硬化、腦血栓、氣管炎及癌癥均有療效。因此，靈芝的發(fā)酵、栽培種植顯得尤為重要。尋找發(fā)酵的最佳條件，也成為靈芝推廣的一主要方法。好的發(fā)酵條件能大大增加發(fā)酵率，可以減少成本，以獲得更大的利益。靈芝發(fā)酵的影響因素，有很多。本次實驗主要研究碳源、氮源、溫度、起始pH值、搖床轉(zhuǎn)速、培養(yǎng)方式等對靈芝發(fā)酵的影響。實驗的結(jié)果為溫度28℃，起始pH值5．5，搖床轉(zhuǎn)速160 rpm，最佳碳源為葡萄糖，最佳氮源是酵母膏。最佳培養(yǎng)方式是接種后先靜置4h再振蕩培養(yǎng)。維生素B1、B2、B6 均能促進靈芝的生長和胞外多糖的產(chǎn)生，其中維生素B1的效果最好。
關(guān)鍵詞:靈芝 ; 用途 ；液體發(fā)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