香魏蘑高菌丝生物量液体发酵培养基的优化  

Optimization of Liquid Medium Composition for High Mycelia Yield of Rare Edible Fungus,"Xiangwei"Mushroom

作　　者：暴增海[1] 孙文博[1] 孔德平[2] 王增池[3] 马桂珍[1] 

机构地区：[1]淮海工学院食品工程学院,江苏连云港222005 [2]沧州农林科学院,河北沧州060001 [3]沧州职业技术学院,河北沧州060001

出　　处：《食品科学》2009年第1期214-216,共3页Food Science

基　　金：淮海工学院自然基金项目(kk05008：Z2006034)

摘　　要：对香魏蘑进行液体摇瓶培养,以菌丝体生物量为筛选指标,得到影响香魏蘑菌丝体生物量最佳的发酵培养基:葡萄糖2.0%、牛肉膏0.2%、KH_2PO_4 0.25%、MgSO_4 0.15%。"Xiangwei"mushroom was cultured in liquid medium in shake flask.With mycelia yield as investigation index, the liquid medium formula was optimized by orthogonal test.The results showed that the optimal medium compositions are as follows:glucose 2.0%,beef extract 0.2%,KH_2PO_4 0.25% and MgSO_4·7H_2O 0.15%.

关 键 词：香魏蘑 菌丝体生物量 正交试验 

分 类 号：S646[农业科学—蔬菜学]