摘要
灵芝菌丝体液体悬浮培养发酵液的流变特性周少奇（华南理工大学轻工食品学院生物工程系，广州５１０６４１）冯朴荪唐立民（大连理工大学，大连１１６０１２）关键词灵芝液体悬浮培养发酵液流变特性／宾汉液体１前言迄今，在生化工程领域，关于霉菌和植物细胞培养液的流变...
The liquid suspended culture of mycelia of Ganoderma lucidum was performed in GPF1 medium and in a 15 litre of airlift loop bioreactor. The rheological properties of fermentation broth at different fermentation time were measured by using a modified NJD 2G type of rotating cylinder viscometer. The rheological equations were obtained by regression analysis. The results show that the rheological properties of Ganoderma lucidum fermentation broth vary with fermentation process and belong to mainly Bingham fluid.
出处
《高校化学工程学报》
EI
CAS
CSCD
北大核心
1997年第2期187-200,共14页
Journal of Chemical Engineering of Chinese Universities
关键词
灵芝
液体悬浮培养
发酵液
流变特性
菌丝体
anoderma lucidum, Liquid suspended cultivation, Fermentation broth, Rheological property/Bingham fluid
