本研究主要目的在探討靈芝液態培養時，各種外在環境與培養基成分對靈芝菌絲生長與多醣生成的影響，及利用果皮廢棄物來進行靈芝液態培養的可行性，並尋找出適當的培養條件。 實驗分為三角瓶與發酵槽來進行。三角瓶培養的結果顯示，培養基的起始pH值以 4.0最佳。無光照培養比光照培養，可得較高濃度之菌絲及多醣生成。而如果在培養過程中改變瓶內發酵液pH值，則發酵結果反而不佳。 以蔗糖為碳源，比葡萄糖有利於靈芝多醣生成，當蔗糖添加3％時發酵液中靈芝多醣濃度達0.470 mg/ml，比添加葡萄糖5％時所得之多醣0.418 mg/ml要高；而果糖比葡萄糖有利於菌絲生長，添加果糖4％可得菌絲濃度569.6 mg/100ml比添加葡萄糖5％的菌絲濃度(558.9mg/100ml)高。在所試驗的各種有機氮源中以Yeast extract為最佳。 在培養基中添加7％(w/v)的鳳梨皮，雖然有利於菌絲的生長；但不利於靈芝多醣的生成。添加抗壞血酸0.1％~0.5％可促進菌絲及多醣生成，最高可達702.1mg/100ml及0.786 mg /ml相較於未添加時的440.7mg/100ml及0.394mg/ml﹔在培養基中添加蘋果酸、檸檬酸及葡萄糖酸則對多醣生成無益。 以5升發酵槽經14天的培養，所得到的靈芝多醣濃度比搖瓶試驗所得的多醣濃度低；控制pH值在4.0的發酵槽培養比未控制pH值的發酵槽試驗，較不利於多醣生成。 The purpose of this research is to investigate the influence of different environmental parameters and the components of the fermentation media on the mycelium growth and extracellular -polysaccharide production in submerged culture of Ganoderma lucidum, as well as utilization of fruit peel as substrates in the cultivation of this organism. Experiments were run on orbital shake flasks and 5 liter jar-fermentor. Results showed that the initial pH of the cuture medium was best at 4.0 and without illumination in the 7 days shake flasks fermentation. It had better mycelium growth and higher concentration of polysaccharide. But, the results had negative effect when the pH in the fermenting broth were re-adjusted during shake flasks fermentations. As a carbon source, sucrose was superior to glucose for polysaccharide production. Medium containing 3% sucrose could produce 0.470 mg/ml polysaccharide which is higher than (p<0.05) the 5% glucose (0.417mg/ml); A 4% fructose medium resulted in a mycelium concentration of 569.6 mg/100ml, which is higher than (p<0.05) 5% glucose (558.9 mg/100ml). Yeast extracts was the best among the organic nitrogen sources tested. Substrates containing 7% (w/v) pineapple peel favored mycelium growth, but depressed polysaccharide formation. Addition of 0.1%-0.5% ascorbic acid stimulated both mycelium growth and polysaccharide production to a maximum level of 702.1 mg/100ml and 0.786 mg/ml, respectively, as compared to the control of 440.7 mg/100ml and 0.394 mg/ml. Addition of citric acid, malic acid and gluconic acid showed negative effect for polysaccharide production. The polysaccharide obtained from the fermentor test were less than that of the shake flasks after 14 days culture. Controlled pH at 4.0 in the fermentor had reversed effect on the polysaccharide production when compared to the pH uncontrolled fermentation.
