蒙古白丽蘑液体发酵条件优化及营养成分分析

Optimization of Liquid Fermentation Conditions and Analysis of Nutritional Components of Leucocalocybe mongolica

采用单因素实验、Plackett-Burman、最陡爬坡和Box-Behnken实验优化蒙古白丽蘑(Leucocalocybe mongolica)液体发酵培养基的碳源、氮源及无机盐等成分,然后采用单因素实验优化培养基初始pH、装液量、接种量、摇床转速及发酵温度。优化得到最佳发酵条件:培养基组成为蔗糖35.13 g·L^(-1)、黄豆粉16.55 g·L^(-1)、玉米浆粉33.00 g·L^(-1),培养基初始pH6.5,250 mL三角瓶装液量75 mL,接种量12.5%,25℃、120 r·min^(-1)培养13 d。在最优条件下得到的菌丝生物量达13.37 g·L^(-1)。菌丝体的粗脂肪、粗纤维、粗蛋白、多糖含量分别为11.64%、1.32%、27.20%、34.95%。

Single-factor,Plackett-Burman,steepest ascent and Box-Behnken experiments were used to optimize the carbon source,nitrogen source and inorganic salts in liquid fermentation medium of Leucocalocybe mongolica.Then,single factor experiment was used to optimize the initial pH of the medium,loading volume,inoculum,rotation speed and fermentation temperature.The optimal medium consisted of 35.13 g·L~(-1) sucrose,16.55 g·L~(-1) soybean powder and 33 g·L~(-1) corn steep powder.The optimal initial pH,loading volume,inoculum,temperature,rotation speed and cultivation time were 6.5,75 mL in 250 mL triangular bottles,12.5%,25℃and 120 r·min~(-1) for 13 d,respectively.Under these conditions,the mycelial biomass reached 11.37 g·L~(-1).The contents of crude fat,crude fiber,crude protein and polysaccharide in mycelia were 11.64%,1.32%,27.20%and 34.95%,respectively.