杏鲍菇液体菌种发酵过程相关指标变化规律

Study on the Variation Rule of Relative Index during Pleurotus eryngii Liquid Fermentation Process

[目的]研究杏鲍菇液体菌种发酵过程相关指标变化规律,以进一步有效指导杏鲍菇液体生产。[方法]对杏鲍菇液体菌种发酵罐培养过程中菌丝量、CO2浓度及pH的变化规律进行研究。[结果]菌丝量与CO2浓度变化基本符合微生物增长的"S"型曲线。培养初期菌丝量增长缓慢,第4~8天快速增长,增长量维持在0.5 g/L以上;第9天后菌丝量增长速度趋于缓慢,菌丝量也逐渐趋于平稳,培养后期菌丝量略有下降。培养过程中pH变化较小,从培养初期到对数生长期,pH下降幅度不超过0.50。[结论]液体菌种发酵时间以8~9 d为宜。

[ Objective ] To study the variation rule of the relative index during Pleurotus eryngii liquid fermentation process, in order to effectively guide industrial cultivation of Pleurotus eryngii. [ Method] Study on the variation of the myeelium amount, concentration of CO2 and pH value during industrial cultivation of Pleurotus eryngii was carried out. [ Result ] During the culture of myeelium, the change of myeelium amount and the concentration of CO2 accorded with the S type growth curve, and the 4th - 8＇h clays was the period of logarithmic phase with the growth amount of myeelium 0.5 g/L per day. After 9 days, myeelium growth tended to slow, by the end of the myeelium cultivation, mycelium started slightly decreased. The pH value of medium changed slightly in 0.5 during the myeelium cultivation. [ Conclusion ] Three groups of parameters showed that the liquid strain fermentation time should be 8 to 9 days.