摘要
通过均匀设计研究了花脸香蘑(Lepista sordida)的液态发酵培养基和工艺条件,结果表明,花脸香蘑的最适生长培养基的组成是:葡萄糖17.0g.L-1、米糠25.6g.L-1、氯化铵0.3g.L-1、豆饼粉0.7g.L-1、KH2PO42.4g.L-1、MgSO4.7H2O 0.2g.L-1、米糠水解液0.6%(以米糠干重计),初始pH6.0,在28℃、120r.min-1、装量50mL/250mL的培养条件下培养7d,干重达到(26.6±3.6)g.L,为进一步开发利用这一野生珍稀食药用真菌奠定了基础。
Submerged fermentation of Lepista sordida incubated in shake -flask was reserched by using uniform design. It was shown that hydrolysate from paddy hull had a positive effect on the growth of mycelia, and the optimal initial pH and cultivation volum of the cul- tures were pH 6.0 and 50mL/250mL respectively, while the most suitable medium was identified as follows： dextrose 17.0g·L^-1 , rice chaff25.6g·L^-1, ammonium chloride0.3g·L^-1, bean cake0.7g·L^-1 ,KH2PO4 2.4g·L^-1, MgSO4 -7H2O0.2g·L^-1, hydrol- ysate from paddy hull 0. 6%. Under the optimized cultivation condition, the dry weight of hyphae of （26. 6± 3.6） g ·L^-1 was achieved on the seventh day of incubation in shake - flask .
出处
《中国食用菌》
2007年第4期44-46,共3页
Edible Fungi of China
基金
江西省教育厅重点科技项目[2002]01
