浓香乳菇深层发酵工艺的研究

Study on Submerged Fermentation Technology of Lactarius camphoratus

报道了浓香乳菇液体发酵的试验结果。研究了 7种营养物质对菌丝生长的影响 ,应用正交试验得到了发酵培养基 ,确定了摇瓶发酵条件 ,进行了 3L发酵罐培养的初步试验。结果表明 ,其适宜发酵培养基的组成为麸皮汁 4%、土豆汁 30 %、玉米粉 5 %、KH2 PO40 3%、MgSO40 1 5 %、VB1 0 0 5 % ;适宜的发酵条件是 2 4℃、培养基起始 pH 4 0、摇瓶装量 80mL/30 0mL三角瓶、接种量 1 0 %、大号玻璃珠 1 0个 /瓶 ;产菌丝干重 1 95 g/1 0 0mL左右。

The optimum growth temperature, fermentation period, fermentation broth contents of the shake flask and initiative pH of Lactarius camphoratus showed 24℃,7d, 80mL(300mL of flask), and 4 0, respectively The optimum fermentation medium selected with Lg(4 5) test method contained 5% maize powder, 4% juice of bran, 30% juice of potato, 0 3% KH 2PO 4, 0 15% MgSO 4 and 0 05% V B 1 10% of volume of inoculation and 10 pearl of glass bead got the optimum yield of hypha The results of 3 litre fermentor pilot experiment showed that the mycelical dry weight was about 1 95 g/mL