宋愛榮; 張玉娜; 孫克梅; 張英昊; 萬平平
萊陽農(nóng)學院植保系; 萊陽農(nóng)學院植保系; 萊陽農(nóng)學院植保系; 萊陽農(nóng)學院植保系; 萊陽農(nóng)學院植保系 山東萊陽265200 ; 山東萊陽265200 ; 山東萊陽265200 ; 山東萊陽265200 ; 山東萊陽265200

【中文摘要】 在液體培養(yǎng)條件下測定了發(fā)酵液中 5個灰樹花菌株蛋白質(zhì)含量的變化。結(jié)果表明 ,接種后第 6天發(fā)酵液中蛋白質(zhì)含量最高 ,Gf96 1菌株發(fā)酵液中的蛋白質(zhì)含量為 0 .5 8% ,Gf96 2菌株發(fā)酵液中的蛋白質(zhì)含量最低 ,為 0 .30 %。隨著培養(yǎng)時間的延長 ,發(fā)酵液中蛋白質(zhì)含量逐漸下降。接種后第 9天最低 ,隨后又呈上升趨勢 ,但上升的幅度較小。試驗為確定從發(fā)酵液中提取蛋白質(zhì)的最佳時期提供了一定的理論依據(jù)

【英文摘要】 The variation of protein content of 5 Grifola frondosa strains under submerged culture conditions was determined in this study. The result showed that the protein content of the fermented broth was the highest at the sixth day of spawning, and that the protein content of Gf961 in the fermented broth was the highest(0.58%), while that of Gf962 was the lowest(0.30%). It was also confirmed in our experiments that the protein content in the fermented broth reduced gradually along with the extending of the culture time, and reached the lowest at the 9th day of spawning, but it increased again later with small rate of increment. So the experiment result offered some theoretical bases for the determination of optimum time to extract proteins from the fermented broth.

【中文關鍵詞】 灰樹花; 發(fā)酵液; 蛋白質(zhì); 深層培養(yǎng)
【英文關鍵詞】 Grifola frondosa; Fermented broth; Protein; Submerged culture

【文獻出處】 食用菌學報,Acta Edulis Fungi,編輯部郵箱,2002年03期 【DOI】CNKI:SUN:SYJB.0.2002-03-002