謝意珍; 周靜文; 李崇
廣東省微生物研究所; 廣東粵微食用菌技術(shù)有限公司

【中文摘要】 研究了營養(yǎng)因子對黑木耳液體發(fā)酵的影響,優(yōu)化了黑木耳液體培養(yǎng)基的組成成分,以SD大鼠為實(shí)驗(yàn)動(dòng)物,研究了黑木耳液體發(fā)酵物的降血脂作用。結(jié)果表明,黑木耳液體發(fā)酵的最佳培養(yǎng)基組成為:5%蔗糖、5%麩皮煮汁、0.5%酵母膏、0.2%KH2PO4、0.1%MgSO4、pH自然。動(dòng)物試驗(yàn)結(jié)果表明,黑木耳液體發(fā)酵物能顯著降低大鼠血清中的總膽固醇、甘油三脂、高密度脂蛋白膽固醇及低密度脂蛋白膽固醇。

【英文摘要】 The effect of selected nutritional factors on the mycelium yield from submerged cultures of Auricularia auricula was evaluated.Highest mycelium yield was recorded when yeast extract and sucrose were added to the culture medium as supplementary nitrogen and carbon sources,respectively.The composition of the optimized medium(pH 6.0) was 5%(w/v) sucrose,5%(v/v) wheat bran juice,0.5%(w/v) yeast extract,0.2%(w/v) KH2PO4 and 0.1%(w/v) MgSO4.Incorporation of combined fungal mycelium and spent culture fluid into the diet significantly reduced the blood levels of total cholesterol,triglyceride,high density lipoprotein cholesterol and low density lipoprotein cholesterol in mice.

【中文關(guān)鍵詞】 黑木耳; 液體發(fā)酵; 降血脂
【英文關(guān)鍵詞】 Auricularia auricula; hypolipidemic function; liquid fermentation
【基金】廣東省社會(huì)發(fā)展攻關(guān)項(xiàng)目“黑木耳調(diào)節(jié)血脂產(chǎn)品的研制”(編號(hào):2003C30612)的部分研究內(nèi)容

【文獻(xiàn)出處】 食用菌學(xué)報(bào),Acta Edulis Fungi,編輯部郵箱,2008年02期 【DOI】CNKI:SUN:SYJB.0.2008-02-012