黑木耳深层发酵工艺条件的研究

Studies on Submerged Fermentation of Auricularia auricula

研究了碳源、氮源、接种量、初始pH、温度等对深层发酵黑木耳的生物量和多糖产量的影响 ,结果表明葡萄糖、酵母膏、豆饼粉有利于黑木耳菌体生长和胞外多糖的形成。在初始pH5 .3、接种量 10 %、种龄 6d ,温度 2 8℃、2 5 0ml摇瓶装液量 80ml的条件下 ,黑木耳深层发酵结果最佳 ,在此基础上进行摇瓶发酵曲线测定 ,确定了黑木耳适宜发酵周期为 96h ,胞外多糖最高可达 5 .0 1g L。

In this paper,The effects of carbon source,nitrogen source,inocunation,initial pH,temperature etc on the submerged fermentation of Auricularia auricula were studied.And the result showed that glucose,yeast extract,bean cake powder were favorable to the mycelium growing and extracellular polysaccharide formation.The optimum conditions of fermentations were as follows:initial pH5.3,temperature 28℃,inoculation age 6d,the cultivations were performed in 250ml shake flask containing 80ml medium,and was inoculated to a concentration of 10%.Under these conditions,the time course of growth in shake flask was determined.The results showed that the maximum extracelluar polysaccharide yield was 5.01g/L,when the mycelium had been cultured about 96 hours in shake flask.