Deep fermentation fo Morchella and extraction of polysaccharide
Abstract: Morchella is a very important edible and medicinal fungi, is rich in physiologically active substances, polysaccharide is one of the important one, with enhanced body immunity, anti-fatigue, anti-virus, and many other features of tumor. In this experiment, the optimum fermentation fermented morel liquid temperature was 25 ℃, the optimal speed is 150rpm; Dissolved oxygen will inhibit the mycelium biomass and polysaccharide and accumulation; Separation of mycelium and fermentation broth, and then broken using ultrasonic, 1:40 extraction of ratio, extraction 3h, extraction times for the two, with 95% ethanol precipitation 2d, then using ethanol washing twice and suing Sevage removal protein , dialysis with ΦMW3500 ,the and Receive the polysaccharide. Liquid chromatography analysis showed that there are free intracellular monosaccharide, is non-free extracellular monosaccharide; With 2mol / L sulfuric acid hydrolysis of the polysaccharide Liquid chromatography analysis, the results show that the polysaccharides may be glucose, galactose, mannose, xylose.
Keywords: Morchella; Fermentation; Polysaccharide; Single sugar; Liquid chromatography
