Effects of Pine Root Solution on Production and Polysaccharides of Fermentation Poria Mycelia
- VernacularTitle:松根液对发酵茯苓菌丝产量和多糖成分的影响
- Author:
Hongjuan WU
;
Yaobang LU
;
Jinren XIAO
- Publication Type:Journal Article
- Keywords:
pine root solution;
fermentation;
Poria mycelia;
pachymaran
- From:
Chinese Journal of Information on Traditional Chinese Medicine
2006;0(02):-
- CountryChina
- Language:Chinese
-
Abstract:
Objective To study the effect of pine root liquid on the fermentation Poria mycelia yield and content of water-soluble polysaccharide, and difference between fermentation Poria mycelium and the natural Poria. Methods Poria mycelia was cultured with pine root solution and non-fermented liquid, the production of water-soluble polysaccharide content was compared. The content of water-soluble polysaccharide of fermentation mycelia and natural Poria was also compared. Results The production of fermentation Poria mycelia cultured with pine root liquid increased slightly, but water-soluble polysaccharide content decreased. Water-soluble polysaccharide content in Poria mycelia was significantly higher than that in natural Poria. Conclusion Pine root solution has different effect on fermentation Poria mycelia yield and polysaccharide content. Water-soluble polysaccharide content in Poria fermentation mycelia was higher than natural Poria.
