五台山香蕈菌菌丝发酵及原生态扩繁研究

Condition for Mycelial Fermentation and Original Ecologically Propagation of Champignon Fungus on Mount Wutai

目的:筛选出3～5种菌种,确定小香蕈菌种的液体发酵配方,考察原生态扩繁的条件和方法,增加台蘑产量,开发真菌资源产品。方法:利用液体发酵确定最佳培养条件。结果:筛选出小香蕈、大香蕈、五台山杯菌(鸡爪子香蕈)、红银盘、白银盘五个菌种;确定液体发酵工艺:蔗糖1.0%,麸皮汁3.0%,玉米粉5.0%,土豆汁30%,NaNO3 0.2%,K2HPO40.1%,KCL 0.05%,FeSO4 0.001%;原生态扩繁。结论:最佳液体发酵工艺能大大提高小香蕈的菌丝浓度;原生态扩繁可以增加台蘑产量。

Objective：To screen 3～5 microbial strains and optimize condition for liquid fermentation and original ecologically propagation of Lepista nuda（Bullex Fr.）so as to increase output of mushrooms,developed new products.Method：The optimum process was confirmed by liquid fermentation.Results：5 microbial strains（Lepista nuda（Bullex Fr.）Cooke,Leucopaxillus albissimus（Peuk）sing,Clitocybe wutaishanensis Liu,Rong et Jin,Leucopaxillus giganteus（Fr）sing,Clitocybe geotropa（Fr.）Quél.）were screened.The optimum conditions for liquid fermentation of Lepista nuda（Bullex Fr.）were as follows：sucrose 1.0%,juice of wheat bran 3.0%,maize flour 5.0%,potato juice 30%,NaNO3 0.2%,K2HPO4 0.1%,KCL 0.05%,FeSO4 0.001%.Conclusion：The optimum liquid fermentation of Lepista nuda（Bullex Fr.）can increase the concentration of mycelia greatly.Original ecologically propagation can accelerate the output of mushrooms.