摘要
[ Objective] This study aimed to optimize the fermentation condition of Lepista sordida mycelium. [ Method ] The effects of carbon sources, nitrogen sources ,pH and incubation time on the dry weight of mycelium in L. sordida fermentation were investigated. [ Result] The descending order of the influences on L. sordida mycelium growth was ： carbon sources 〉 incubation time 〉 pH 〉 nitrogen sources. Based on orthogonal experiment, the optimal fermentation condition of L. sordida mycelium was determined as ： fermentation medium of 3% corn powder and 0.2% yeast extract, pH of 6.0, and incubation time of 8 d. [ Conclusion ] This study provides theoretical reference and experimental basis for the development and utilization of L. sordida biological resources.
[ Objective] This study aimed to optimize the fermentation condition of Lepista sordida mycelium. [ Method ] The effects of carbon sources, nitrogen sources ,pH and incubation time on the dry weight of mycelium in L. sordida fermentation were investigated. [ Result] The descending order of the influences on L. sordida mycelium growth was ： carbon sources 〉 incubation time 〉 pH 〉 nitrogen sources. Based on orthogonal experiment, the optimal fermentation condition of L. sordida mycelium was determined as ： fermentation medium of 3% corn powder and 0.2% yeast extract, pH of 6.0, and incubation time of 8 d. [ Conclusion ] This study provides theoretical reference and experimental basis for the development and utilization of L. sordida biological resources.
