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近年来,由于临床和药物研究方面对免疫增强剂的重视,促进了高等担子菌菌丝的研究。据有关资料报道,从香菇菌丝体中提取甘露聚糖肽和从香菇子实体提取的多糖一样,能提高机体免疫活性细胞和诱导体内干扰素的作用。但迄今有关利用食用菌菌丝深层发酵生产健身饮料方面的报道甚少,本文试图对香菇菌丝深层发酵酿造健身饮料进行了初步探讨,并已投入了工厂化试产,现简报如下:材料和方法供试香菇菌株ZW(?),引自温洲市农科所食用菌研究室。(一)斜面培养基马铃薯—葡萄糖培养基。(二)茄瓶培养基葡萄糖2%,药用于酵母2%,奶粉2%,蛋白胨1.2%,KH(?)PO_40.2%,琼脂1.5～2.0%,pH 值自然。
In recent years, due to clinical and drug research emphasis on immune enhancers to promote the higher basidiomycete mycelium. According to the information reported, the extraction of mannan peptides from the mycelium of lentinus mushrooms and polysaccharides extracted from mushroom fruiting bodies, can enhance the body’s immune cells and the role of interferon induction. However, so far there have been few reports on using deep fermentation of edible fungi mycelium to produce fitness drinks. This article attempts to investigate the deep fermentation of champignon mycelium fitness drinks and has put into trial factory production, the following briefing: Materials and Method for the test of mushroom strains ZW (?), Cited from Wenzhou City Institute of Edible Mushroom. (A) slant medium potato - glucose medium. (2) 2% eggplant medium glucose, medicine used in yeast 2%, milk powder 2%, peptone 1.2%, KH (?) PO_40.2%, agar 1.5 ~ 2.0%, pH value natural.