杏鲍菇培养基发酵前后的理化性质实验研究

Analysis and experimental research on physicochemical properties of pleurotus eryngii culture medium before and after fermentation

杏鲍菇培养基发酵前后理化性质检测研究可为更好地筛选培养基找到理论依据。采用红外光谱、离子色谱、扫描电镜等技术对其进行对比分析。结果表明,发酵后培养基中矿物质含量及营养成分有所提高,如粗蛋白质和粗纤维的含量分别提高了22.65%和45.61%。通过扫描电镜观察发现发酵后培养基表面具有疏松的结构及较高的孔隙率。本实验结果为杏鲍菇培养基筛选和优化及菌糠的二次利用提供了参考数据。

The research on the detection of the physicochemical properties of the pleurotus eryngii culture medium before and after fermentation can find the theoretical basis for better screening the medium.The techniques such as infrared spectrum,ion chromatography,scanning electron microscopy,etc.,are used to compare and analyze the properties.The results show that the mineral content and nutritional components of the medium increase after the fermentation such as lead,manganese,crude protein and crude fiber,and the contents of the latter two elements increase by 22% and 35% respectively.By using the scanning electron microscopy,it is found that the surface of the culture medium has the loose structure and high porosity after fermentation.The experimental results provide certain theoretical data for the screening and optimizing of pleurotus eryngii culture medium and the secondary-developing of bacterial bran.