海鲜菇液体菌种制作技术探究

Study on the Method of Production of Seafood Mushroom in a Liquid Medium

目的:满足人们对海鲜菇的消费需求,不断降低其生产成本,努力提高海鲜菇的生产数量与质量。方法:海鲜菇应用液体菌种制作技术工厂化生产时,比较当下食用菌液体菌种制作的常用培养基,结合海鲜菇的生物学特性,假设海鲜菇液体菌种制作的培养基配方,与现行海鲜菇生产企业的配方进行比较,并将其进行生产检验。结果:海鲜菇液体菌种的最优培养条件为2.0%碳源、0.4%氮源、pH 6.5～7、温度22℃。结论:此条件下制作液体菌种的成功率最高,且菌丝干重、菌球密度也最大。该研究与实践可为海鲜菇工厂化生产提供参考。

Objective: To meet people’s consumption demand for seafood mushrooms, continuously reduce their production costs, and strive to increase the production quantity and quality of seafood mushrooms. Method: Applied of liquid strain production technology in the factory production of seafood mushroom, compare the common medium for the production of liquid bacteria in the current edible mushroom, combined with the biological characteristics of the mushroom, assume the medium formula of the liquid mushroom culture of the mushroom, compare with the formula of the current seafood mushroom manufacturer and conduct production inspection. Results: The optimal culture conditions for the liquid mushroom species were 2.0% carbon source, 0.4% nitrogen source, pH 6.5 ~ 7, temperature 22 ℃. Conclusion: Under these conditions, the success rate of liquid strains is the highest, and the dry weight of mycelium and the density of bacteria balls are also the largest. This research and practice can provide reference for the industrial production of seafood mushrooms.