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灰色关联度法筛选适合液体深层发酵灵芝菌株

DOI: 10.11869/j.issn.100-8551.2015.10.1963, PP. 1963-1969

Keywords: 灵芝,液体深层发酵,生物量,三萜,多糖,灰色关联度,灵芝酸

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Abstract:

为筛选灵芝液体深层发酵专用型菌株,以菌丝生物量、三萜、胞内及胞外多糖为评价指标,采用灰色关联度法综合评价.结果表明,24株灵芝菌株中HS-2生物量最高,达16.44g·L-1;三萜含量以菌株J-16/AL-14最高(0.33%);胞内多糖以菌株H(韩芝)含量最高(10.13%),胞外多糖以菌株006(16.96g·L-1)和S-1(16.11g·L-1)最高;此外,灵芝菌丝检测到灵芝酸C和F.以权重分别为生物量0.4、三萜0.2、胞内多糖0.2以及胞外多糖0.2进行灰色关联分析,显示菌株006与参考菌株关联度最高,适合作为灵芝液体深层发酵菌株.本研究将灰色关联度法应用于灵芝液体深层发酵菌株筛选,对灵芝工业化液体发酵生产具有参考价值.

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