食用菌液体菌种发酵终点的简便检测方法

Convenient Test Way of Edible Mushroom Liquid Spawn Fermentative End-point

对N+诱变后筛选得到的阿魏菇高产菌株进行液体摇瓶发酵试验,通过称量液体摇瓶的质量变化作为参数,依据微生物典型生长曲线,可以及时的对摇瓶中菌丝体发酵终点时间做出判断,与采用传统方法测量得到4d发酵时间相一致,但此方法更加简便,可广泛用于诱变菌种的选育。

This paper shows that the mutagenic breeding of high-yield strain pleurotus ferulae by N^＋ ion implantation, through the method of fermentation in the shaking flask, the quality change of the shaking flask as a parameter, according to the type growth curve of microbe, which can be easily reflect the fermentation end-point in time ,compared with the traditional measure of the experiment beth have the same result that fermentation period was four days, but this way was more convenient ,and widely used in other microbe mutagenic breeding,