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目的探讨灵芝-淫羊藿菌质发酵的工艺及总多糖的动态变化。方法选取4个灵芝菌株,以淫羊藿为培养基质进行固体发酵,并利用苯酚-硫酸法测定灵芝-淫羊藿菌质的总多糖量。结果灵芝-淫羊藿菌质总多糖量明显高于对照培养的灵芝多糖量(P<0.05);对灵芝和淫羊藿发酵组合的多糖量进行动态变化研究,发现灵芝菌种A-淫羊藿菌质的发酵终点确定为21 d,灵芝菌种B、C和D的发酵终点确定为28 d。结论与对照培养灵芝及未发酵的淫羊藿相比,灵芝对淫羊藿发酵可提高总多糖量3～13倍,效果良好。
Objective To explore the process of fungus fermentation of Ganoderma lucidum - Epimedium and the dynamic changes of total polysaccharides. Methods Four strains of Ganoderma lucidum were selected to conduct solid fermentation with Herba Epimedii as culture medium. The total polysaccharide content of Ganoderma lucidum - Epimedium brevicornum was determined by phenol - sulfuric acid method. Results The total polysaccharides of Ganoderma lucidum-Epimedium was significantly higher than that of the control (P <0.05). The dynamic changes of polysaccharide content of Ganoderma lucidum and Epimedium brevicornum were studied. It was found that Ganoderma lucidum strain A- The end point of fermentation for A.carbus was determined as 21 days, and the final fermentation point for Ganoderma lucidum B, C and D was 28 days. Conclusion Ganoderma lucidum could increase the amount of total polysaccharides by 3 ~ 13 times compared with that of control and unfermented Epimedium, and the effect was good.