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研究表明 ,茯苓发酵培养经 0 - 48h的适应期 ,48- 144h的增殖生长期后进入稳定生长期 ,并出现pH值骤降 ,经检测 ,发酵液中含有包括十六烷酸和十八烷酸在内的有机酸 ;发酵罐培养在 12 0h生物量可达到 30g/10 0ml (鲜重 )以上 ;提取茯苓营养浓缩液多糖含量≥5 0mg/ml,氨基酸含量≥ 480mg/ 10 0ml,经动物试验证明 ,其具有显著提高机体免疫力的作用 ,重金属及微生物指标符合国家标准。
Studies have shown that wolfberry fermentation cultures have undergone a period of adaptation from 0 to 48 hours, a period of growth from 48 to 144 hours has entered a period of stable growth, and a sudden drop in pH has occurred. After detection, the fermentation broth contains hexadecanoic acid and octadecane. Acids, including organic acids; fermentors cultured in 120h biomass can reach 30g/10 0ml (fresh weight) or more; extracting wolfberry nutrient concentrate polysaccharide content ≥ 50mg/ml, amino acid content ≥ 480mg/100ml, by animal Tests have shown that it has a significant role in improving the body’s immune system, and heavy metal and microbiological indicators meet national standards.