[Objectives] To study the effect of different culture conditions on the growth of wild I. cicadae Miq. liquid strain. [Methods]The I. cicadae Miq. strain was inoculated into the liquid culture medium with different ca...[Objectives] To study the effect of different culture conditions on the growth of wild I. cicadae Miq. liquid strain. [Methods]The I. cicadae Miq. strain was inoculated into the liquid culture medium with different carbon sources,nitrogen sources,micronutrients and p H,cultured in the constant temperature shaking incubator with rotating speed of 120 r/min at 19℃,and the mycelium pellet diameter,density and weight were compared between different treatments. [Results] The results showed that the optimum components of I. cicadae Miq.strain liquid included soluble starch,milk powder and vitamin B_(12),and the optimum p H was 5. 0-6. 0. [Conclusions] Soluble starch was the most suitable carbon source for the culture medium of I. cicadae Miq. liquid strain; milk powder was the most suitable nitrogen source for the culture medium of I. cicadae Miq. liquid strain; the most suitable p H was 5. 0-9. 0 for the mycelial growth of I. cicadae Miq.; the formula and mixture ratio of the optimum culture medium for the growth of liquid strain were determined.展开更多
With four Pleurotus eryng# varieties as test materials, the mycelium pelletdensity, dry weight and diameter, fermentation broth pH value, and deoxidized sugar content were determined during their liquid fermentation t...With four Pleurotus eryng# varieties as test materials, the mycelium pelletdensity, dry weight and diameter, fermentation broth pH value, and deoxidized sugar content were determined during their liquid fermentation to investigate the growth of mycelia and changes in fermentation broth. In addition, the sensory, biochemical and microbiological indicators of excellent P. eryngii mycelia were determined by sensory tests, microscope morphology observation and mycelium pellet back-inoculation tests. The results showed that the standards for high-quality liquid spawn of P. eryngii were as follows： bacterial liquid was light yellow and clarifiedwith rich bitter almond flavor but no bacterial contamination; mycelium pellets were visible, white and uniform with burrs on the surface, diameter 〈2.5 mm and concentration of 80%-100%; mycelium pellets were stout, and there were 3--4 clamp connectionsper visual field under the microscope; fermentation time was generally 120-144 h.展开更多
基金Supported by"Six Talents Peaks"Project in Jiangsu Province in 2015(NY-024)Project of Jiangsu Polytechnic College of Agriculture and Forestry(2014KJ28)
文摘[Objectives] To study the effect of different culture conditions on the growth of wild I. cicadae Miq. liquid strain. [Methods]The I. cicadae Miq. strain was inoculated into the liquid culture medium with different carbon sources,nitrogen sources,micronutrients and p H,cultured in the constant temperature shaking incubator with rotating speed of 120 r/min at 19℃,and the mycelium pellet diameter,density and weight were compared between different treatments. [Results] The results showed that the optimum components of I. cicadae Miq.strain liquid included soluble starch,milk powder and vitamin B_(12),and the optimum p H was 5. 0-6. 0. [Conclusions] Soluble starch was the most suitable carbon source for the culture medium of I. cicadae Miq. liquid strain; milk powder was the most suitable nitrogen source for the culture medium of I. cicadae Miq. liquid strain; the most suitable p H was 5. 0-9. 0 for the mycelial growth of I. cicadae Miq.; the formula and mixture ratio of the optimum culture medium for the growth of liquid strain were determined.
基金Supported by Jiangsu Province Agricultural Science and Technology Support Program(BE2013346)~~
文摘With four Pleurotus eryng# varieties as test materials, the mycelium pelletdensity, dry weight and diameter, fermentation broth pH value, and deoxidized sugar content were determined during their liquid fermentation to investigate the growth of mycelia and changes in fermentation broth. In addition, the sensory, biochemical and microbiological indicators of excellent P. eryngii mycelia were determined by sensory tests, microscope morphology observation and mycelium pellet back-inoculation tests. The results showed that the standards for high-quality liquid spawn of P. eryngii were as follows： bacterial liquid was light yellow and clarifiedwith rich bitter almond flavor but no bacterial contamination; mycelium pellets were visible, white and uniform with burrs on the surface, diameter 〈2.5 mm and concentration of 80%-100%; mycelium pellets were stout, and there were 3--4 clamp connectionsper visual field under the microscope; fermentation time was generally 120-144 h.
