真姬菇液态发酵关键影响因素的优化

Optimization of Key Factors Affecting the Liquid Fermentation of Hypsizygus marmoreus

[目的]获得菌丝生物量高、密度大、萌发速度快的真姬菇液体菌种。[方法]为实现高密度发酵,对真姬菇液体菌种的发酵方式、pH和通气量控制进行了研究。[结果]由于真姬菇菌丝对剪切力敏感,适宜采用鼓气发酵方式,最适pH为6.0,最佳通气量为3 L/min,在此条件下,真姬菇液体菌种菌丝球的MPN与生物量峰值分别达到165个/mL和17 g/L,萌发时间平均为7 h。[结论]该研究为真姬菇液体菌种发酵工艺在食用菌产业中的应用提供了有效的数据支持。

[Objective]The aim of this study was to obtain liquid strains of Hypsizygus marmoreus with high mycelial biomass,high density and fast germination rate.[Method]In order to increase the density of mycelium balls,the fermentation method,pH and aeration control of the liquid seed production of H.marmoreus were studied.[Result]Because the mycelium of H.marmoreus was sensitive to mechanical cutting,aeration fermentation method was adopted.The optimal pH of the fermentation broth of H.marmoreus mycelium was 6.0,and the optimal aeration rate was 3 L/min.Under these conditions,the density and biomass of the liquid mycelial pellets of H.marmoreus reached 165 spores/mL and 17 g/L,respectively,and the average germination time was 7 h.[Conclution]This research provided effective data support for the application of liquid strain fermentation process of H.marmoreus in the edible fungus industry.