柠檬酸钠对草菇菌丝生长特性的影响

Effects of Sodium Citrate on Growth Characteristics of Straw Mushroom Mycelia

通过单因子试验研究了不同浓度柠檬酸钠对草菇V23菌丝培养特性的影响。结果表明:在PDB固体培养基中添加2.0g/L柠檬酸钠,可显著提高菌丝生长速度;在PDB液体培养基中添加0.5 g/L柠檬酸钠,可显著提高菌丝的生物量,缩短培养周期。在0.5 g/L柠檬酸钠的基础上复配了5种浓度MgSO,,并测定其对4种酶活性的彩响。结果表明:质量浓度为2.5 g/L MgSO4可促进纤维素酶系酶活性的增加,尤其是极显著地增加了B-葡萄糖昔酶和对P-木糖昔酶的活性,分别比ck增加76.93%和52.81%,半纤维素酶和内切葡聚糖酶活性有所增加,但与ck相比,差异不显著。

The effects of different concentrations of sodium citrate on culture characteristics of mush・room mycelium V23 were studied by single factor experiment.The results showed that the growth rate of mycelia could be obviously improved by adding 2.0 g/L sodium citrate in the solid medium of PDB,and adding 0.5 g/L sodium citrate in the medium of PDB liquid medium could significantly improve the mycelial biomass and shorten the culture period.The effects of five MgSO4 on four enzyme activities were compounded on the basis of 0.5 g/L sodium citrate.The results showed that 2.5 g/L MgSO4 could promote the increase of cellulose activity,especially the enzyme activity of 0-gl cosidase and p-xylosidase,which were 76.93%and 52.81%higher than the control,respectively.There was an increase in HC and Cx enzyme activity,but there was no significant difference com・pared with the control.