樟芝对氮素营养源利用的研究

The Study on Utilization of N Sources by Antradia comphora

采用 5种不同的氮素营养源 ,配制合成液体培养基 ,测定各种氮源对樟芝菌丝液体深层培养的影响。结果表明 ,樟芝对 5种氮源的利用表现明显的差异性 ,对有机氮利用较好 ,尤其是酵母膏 ,无论是菌球数量还是菌体收率均高于蛋白胨。酵母膏的菌球数量达 1 2 5 8个 /dL,比蛋白胨多出 63 8个 ;菌体干重为 7 2 1 6g/dL比蛋白胨高出 1 45 0g/dL。樟芝对无机氮的利用不如有机氮 ,其中对硫酸铵能够利用 ,而对硝酸铵的利用较差 ,对碳酸铵基本不能利用。樟芝菌丝在液体深层培养过程中 ,pH值变化幅度不大 ,基本处于平缓状态。有机氮处理的发酵液起始pH值与终止pH值呈上升趋势 ,而无机氮处理的发酵液pH值呈下降趋势 ,但下降的幅度不大 ,尤其是碳酸铵 ,pH值一直处于偏碱性状态 ,不适合樟芝菌丝的生长。樟芝在马铃薯基础培养基中 ,不同氮源的各个处理 ,菌球生长都比较均匀 ,表面光滑 ,没有分枝 ,圆形或肾形 ,且发酵液有浓郁的果香味。

The effects of different N sources on the growth of Antradia comphora's mycelium were studied by adopted submerged culture based on five N sources. The results showed that the utilizations of the five N sources were obviously different. The utilization of organic N was very good, especially on yeast extract, both the number of the mycelium pellets and the rates of mycelium harvesting being higher than those of peptone. The number of yeast extract was 1 258/dL, which was 638 more than peptone; the dry weight of mycelia was 7.216 g/dL, which was 1.450 g/dL higher than that of peptone. The effect of inorganic N caused by Antradia comphora was not as good as organic N. Antradia that of comphora can utilize (NH 4) 2SO 4, its utilization of NH 4NO 3 was contrastedly weak, and it can not utilize (NH 4) 2CO 3 at all. The pH was in the smooth and quiet condition during the submerged culture of Antradia comphora's mycelium. After being treated with organic N, the pH of the ferment solution during the course of culture decreased. The pH of the ferment solution treated with inorganic N also decreased, but not too much, especially (NH 4) 2CO 3, whose pH was always in the faintly basicity-natured condition, so it was not suitable to the growth of Antradia comphora's mycelium. In the potato culture solution, to Antradia comphora, in spite of any N sources, the growth of mycelium pellet was even in size,smooth in surface.The pellets are shaped like pellet or kidney, and without any branches available. And the ferment solution smelled of fresh fruit.