Studies On Submer Ged Fermentation For Mycelia And Polysaccharides Production By Russula Vinosa And Its Effective Composition

One of six mediums was selected for culturing Russula vinosa mycelia.Those mediums were often used in culturing edible fungus.The basic medium was composed of potato 200,surouse 20,peptone 5,MgSO4 2,KJ-12P04 1(g/1).The biomass(9.22g/1) and the productivity of extracellular polysaccharides(2.82g11) of this medium were both higher than the other 5 mediums.Based on the medium ,we improved fermentation condition to raise biomass and the output of extracellular polysaccharides.The results showed that the optimum fermentation culture medium contained potato 200,surouse 45,yeast paste 25,MgSO4 2,KH2PO4 1,inositol I 04(gIl).The optimum fermentation conditions were fermentation temperature 28?0 0C ,initial pH 6.0,10% of inoculating volume,50--70m1/250m1 flask of fermentation volume and 120h of fermentation time Adding VB1 effected a little on mycelia growth but being unfavourable to the output of the extracellular polysaccharides.Adding surface active agent such as tween 40 or tween~60 may lower biomass and the output of the extracellular polysaccharides.Tbe fermentation test showed that the biomass was raised to 20. 13g/1, 118% higher than that under the original conditions.the productivity of the extracellular polysaccharides was raised to 4.68g/l ,65.95% higher than that under the original conditions and the fermentation time was cut short by 24h. The general nutrient components of fermentation mycelia were analysed.The results showed that the water content of the mycelia was 81.86%,ash 3.15%,crude polysaccharideo.29%,crude fat 7.60% and crude protein 14.65%.Some effective components in R.vinosa were studied by means of HIPLC,GC,GC/MS etc.The results showed that the mycelia contained 4 kinds of polysaccharides:MW26.1 X i0~, MW36.9 >( i0~, MW1 1.2 X 1 o~, and MW2,4 X 1 04.The fermentation filtrate contained 2 kinds of polysaccharides: MW28.7X l0~ and MW4.6X 104.The mycelium. was composed of 17 kinds of amino acids.The total amino acids content were 213.8 lmg/g,the essential ones were 36.6% by the total. The fermentation filtrate was abundant in amino acids also.It contained 17 kinds of amino acids.The total amino acids content were 128mg11.The essential ones were 37.5% by the totaL The fruiting body contained 16 kinds of amino acid except Cystine.The total amino acids content were 4 146.99mgIg.The essential amino acids were 45.7% by the total.The fatty acid component of the mycelium was more abundant than the fruiting body.Both of them were mainly Oleic acid and Linoleic acid. The unsaturated fatty acid and the volatiles component of the mycelium were less than those of the fruiting body.The fruiting body contained 38 kinds of volatiles but the mycelium only had 17 kinds.The ergosterol content of the fruiting body was a little higher than that of the mycelia. The bacteriostasis test showed that both extract of heat water and sevag exclusive proteins liquid(organic phase)of fruiting body or culture mycelia had definite antibiosis.The antibiosis of the fruiting body was more distinct than the culture mycelia.The effect of checking bacterium was more distinct than that of saccharomycete and mould.The effect of restraining (1 was better than that of G~.The antibiosis of the sevag exclusive proteins liquid was better than that of heat water extract.The extract of polysaccharide(aqueousphase)had no antibiosis but help the growth of the test bacterium.