伴生菌对猪苓菌丝生长及多糖含量的影响

目的：研究伴生菌对猪苓菌丝的生物量及多糖含量的影响。方法：将伴生菌的胞内及胞外成分添加到猪苓的液体发酵体系中，发酵培养结束后测定猪苓菌丝的生物量及多糖含量。结果：添加伴生菌菌丝体及适量的未经灭菌的伴生菌发酵液可显著提高猪苓菌丝的生物量，而添加经灭菌的伴生菌发酵液可显著降低猪苓菌丝的生物量；添加伴生菌菌丝体及发酵液均可显著提高猪苓菌丝多糖含量，而显著降低猪苓胞外多糖含量。结论：伴生菌的胞内及胞外成分可在今后猪苓发酵生产时有选择地利用。

Effect of companion fungus on hyphal growth and polysaccharide content of Polyporus umbellatus

Objective: To study the effects of companion fungus on hyphal growth and polysaccharide content of Polyporus umbellata. Method: The mycelia and culture filtrate of companion fungus were added to the liquid culture system,and the biomass yield and polysaccharide of P. umbellatus were measured. Result: Mycelia and appropriate unsterilized culture filtrate of companion fungus could enhance the biomass yield of P. umbellatus significantly, while sterilized culture filtrate of companion fungus could decrease the biomass yield of P. umbellatus significantly. Either mycelia or culture filtrate of companion fungus could increase the intracellular polysaccharide content of P. umbellatus significantly. At the same time, they also could decrease extracellular polysaccharide content of P. umbellatus evidently. Conclusion: The mycelia and culture filtrate of companion fungus could be used in further fermentation of P. umbellatus.