谢意珍; 周静文; 李崇
广东省微生物研究所; 广东粤微食用菌技术有限公司
【中文摘要】 研究了营养因子对黑木耳液体发酵的影响,优化了黑木耳液体培养基的组成成分,以SD大鼠为实验动物,研究了黑木耳液体发酵物的降血脂作用。结果表明,黑木耳液体发酵的最佳培养基组成为:5%蔗糖、5%麸皮煮汁、0.5%酵母膏、0.2%KH2PO4、0.1%MgSO4、pH自然。动物试验结果表明,黑木耳液体发酵物能显著降低大鼠血清中的总胆固醇、甘油三脂、高密度脂蛋白胆固醇及低密度脂蛋白胆固醇。
【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.
【中文关键词】 黑木耳; 液体发酵; 降血脂
【英文关键词】 Auricularia auricula; hypolipidemic function; liquid fermentation
【基金】广东省社会发展攻关项目“黑木耳调节血脂产品的研制”(编号:2003C30612)的部分研究内容
【文献出处】 食用菌学报,Acta Edulis Fungi,编辑部邮箱,2008年02期 【DOI】CNKI:SUN:SYJB.0.2008-02-012
