不同发酵培养隐孔菌及野生隐孔菌成分分析比较

采用不同发酵培养基增减的隐孔菌，结果表明：玉发发酵培养基培养的菌丝个全肥厚，长势发，产量较高；与野生隐孔菌化学成分含量比较，总氨基酸一以马铃薯发酵培养基增减的菌丝为高（１９．８３４％），其次为玉米粉发酵培养的菌丝（１３．７１６％），野生隐孔菌为４．７９０％。；多糖含量分别为２１．５８％、２１．４８％和１７４．５％；脂类含量分别为１．９４％、１．４３％和２．０２％。与野生隐孔菌民分组成比较，发酵培养

Analysis & Comparison of Compositions Between Fermentation Cultured & Wild Cryptoprus Volvatus

The Cryptoprus volvatus was cultured with different fermented medium.The result showed that,the hypha cultured with fermented maize flour was fatter,grew better and the output was higher.Compared with the contents of chemical compositions in wild ones,the tolal amino acid in the hypha cultured with fermented potato was the highest(19.834%) and that in maize flour cultured ones was the second (13.716%),while that in wild ones was 4.790%.The contents of polysaccharide were 21.58%,21.48% and 17.45% respectively.The contents of lipid were 1.94%,1.43% and 2.02% respectively.The scanning figure of amino acid composition in different cultured groups were similar to that in wild group,and no rhamnose was found in each group.The analysis on TLC spectrum of lipid composition showed that,the number and Rf value of spots in maize flour cultured hypha was the same to that in wild one.The secondary products detection found that composition types in wild hypha and in cultured ones were similar.It indicates that the Cryptoprus volvatus cultured with fermented maize flour can be used as the succedaneum of the wild ones which needs further study.The analysis on the polysaccharide composition points out the polysaccharide synthesis of Cryptoprus volvatus is conducted in the hypha which is transported from the medium to the hypha in the forms of monosaccharide and oligosaccharide.