对灵芝液体发酵培养基和灵芝纤维素酶的分泌进行了研究.以菌丝体量和灵芝多糖为指标,采用正交设计优化灵芝液体发酵培养基,最佳配方为:葡萄糖6.0g、萌芽米4.5g、豆粕6.0g、酵母膏0.3g、KH2PO4 0.15g、VB10.015g、MgSO4·7H2O 0.75g、自来水150mL.在此基础上,培养基中分别添加不等量的滤纸浆,结果表明:添加0.5g滤纸浆的发酵液是基础发酵液的滤纸酶活(FP酶活)的8倍、羧甲基纤维素酶活(Cx酶活)的1.6倍.以萌芽米作为灵芝液体发酵碳源,结果表明:灵芝不利用γ-氨基丁酸.该研究提高了灵芝多糖量,减少了黑曲霉用量,为提高木瓜灵芝果醋品质提供了参考.

Ganoderma lucidum liquid medium and secretion of cellulose was studied in this paper. The medium being based on mycelium and ganoderma polysaccharide was optimized by orthogonal design. The optimal formula was as followed: glucose 6.0g, Bud meters 4.5g, bean pulp 6.0g, yeast extract 0.3g, KH2PO4 0.15g, VB1 0.015g, MgSO4·7H2O 0.75g, tap water 150ml. Furthermore, inequality pulp was added to liquid medium. The results showed fermentation liquor adding 0.5g pulp was 8 times filter paper (FP) enzyme activity and 1.6 times carboxymethocel enzyme(Cx) activity in comparison with original fermentation liquor. γ-aminobutyric(GABA) wasn’'t used by Ganoderma lucidum as carbon source of liquid medium. The study improved ganoderma polysaccharide and decreases Aspergillus niger, contributing to quality of papaya Ganoderma lucidum fruit vinegar.