以富硒大豆豆乳为培养基，接种灵芝菌种进行发酵，对发酵过程中的酸性蛋白酶、中性蛋白酶、淀粉酶、内切β-1，4-葡聚糖酶、外切β-1，4－葡聚糖酶、β－葡萄糖苷酶活力变化趋势进行研究．结果表明，在0～132h范围内，酸性蛋白酶、淀粉酶、内切β-1，4-葡聚糖酶、外切β-1，4-葡聚糖酶、β－葡萄糖苷酶活力呈增加趋势，发酵至132h，酸性蛋白酶、淀粉酶、内切β-1，4－葡聚糖酶、外切β-1，4-葡聚糖酶、β－葡萄糖苷酶活力达最大值，分别为9．87、0．87、0．95、1．07、1．85U／mL，中性蛋白酶活力在发酵108h达最大值5．35U／mk%The change tendencies of acidic proteinase activity,neutral proteinase activity, amylase activity, endo-glucanase activity, exo-glucanase activity and β -glucosidase activity were studied during liquid-state fermentation of Ganoderma lucidum by using selenium-enriched soybean emulsion as medium. The results showed that the acidic proteinase activity, amylase activity, endo-glucanase activity, exo-glucanase activity and β -glucosidase activity increased during liquid-state fermentation of Ganoderma lucidum. The enzylne activity reached the highest degree in 132 h in fermentation, the acidic proteinase activity 9.87 U/mL, amylase activity 0.87 U/mL, endo-glucanase activity 0.95 U/mL, exo-glucanase activity 1.07 U/mL, β-glucosidase activity 1.85 U/mL. The neutral proteinase activity reached the highest degree 5.35 U/mL in 108 h.
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