野生灵芝生物学特性及种子液发酵时间对出芝的影响

Biological Characteristics of Wild Ganoderma lingzhi and the Effect of Fermentation Time on the Formation of Fruiting Body

为选育出可用于食品工业的优质灵芝菌株,从野生灵芝子实体中分离获取纯培养物,对其进行ITS分子鉴定、培养基配方正交试验、菌株生物学特性分析和种子液发酵时间对出芝的影响研究。结果表明:分离获得的灵芝菌株lynk2103具有锁状联合,具备子实体形成条件;液体培养基最佳碳源为葡萄糖,最佳氮源为蛋白胨;液体发酵的最佳转速150 r/min,最佳接种量10%,最佳装液量100 mL和最佳发酵温度30℃,最佳培养基配方为葡萄糖40 g/L、酵母浸粉10 g/L、蛋白胨15 g/L、磷酸二氢钾1 g/L和无水硫酸镁1 g/L;灵芝菌株液体发酵最佳时间为120 h,不同发酵时间的种子液对出芝情况影响较小。选育的灵芝菌株生物学特性良好,具备应用于食品工业的潜质,可进一步开发利用。

In order to select high-quality Ganoderma lingzhi strains that can be used in food industry,pure cultures were isolated from the fruiting body of wild Ganoderma lingzhi.ITS molecular identification,orthogonal experiment of culture medium formula,analysis of bacterial biological characteristics,and research on the effect of seed liquid fermentation time on the growth of fruiting bodies were conducted.The results showed that strain lynk2103 had clamp connection,which indicates that it had the conditions for fruiting body formation.The best carbon source of the liquid culture medium was the glucose,and the best nitrogen source was the peptone.The optimal rotation speed for Ganoderma lingzhi liquid fermentation was 150 r/min;The optimal inoculum size was 10%;The optimal loading volume is 100 mL;The optimal temperature is 30℃.The best culture medium formulation was glucose 40 g/L,yeast extract powder 10 g/L,peptone 15 g/L,KH2PO41 g/L and MgSO41 g/L.The optimal time for liquid fermentation of Ganoderma lingzhi was 120 h.The fermentation liquid with different fermentation time had little effect on the formation of fruiting body of Ganoderma lingzhi.The strains of Ganoderma lingzhi selected have good biological characteristics,and it is potential to be used in food industry and can be further developed and utilized.