红汁乳菇菌丝液体发酵条件的优化  

Optimization of the Conditions for Liquid Fermentation of Lactarius hatsudake Tanaka

作　　者：周国英[1] 李倩茹[2] 

机构地区：[1]中南林学院资源与环境学院,湖南株洲412006 [2]湛江海洋大学,广东湛江524000

出　　处：《中南林学院学报》2004年第5期36-38,共3页Journal of Central South Forestry University

基　　金：湖南省自然科学基金资助项目[01JJY2076]部分研究内容.

摘　　要：　采用正交表L18(37)研究红汁乳菇液体培养时影响菌丝产量的主要营养因子,从中筛选出对红汁乳菇菌丝生长影响显著的氮源品种;采用L27(313)正交实验研究了综合因子对菌丝生长的影响.结果表明:牛肉膏、KT、转速、培养时间、三角瓶大小这些因素对红汁乳菇菌丝的生长具有非常显著的影响,糊精、蔗糖+甘露醇对红汁乳菇菌丝的生长也具有显著的影响;根据因子平均生物量的水平比较和交互作用方差分析结果,选择糊精含量为2.5%、牛肉膏含量为2%、蔗糖+故露醇为3%、MgSO4为0.01%、KT为1%、烟酸+核黄素为(0.5%+0.1%),在转速为130r/min的情况下,培养25d,红汁乳菇菌丝产量可达449.7mg/100mL.Laclarius hatsudake is an edible mycorhizal fungus. Liquid fermentation of mycelia was conducted based on the effect of the factor and standard of the orthogonal test on carbon source, nitrogen source, minerals, vitamins, temperature and pH value on the mycelia growth. The results show that the optimal medium composition is dextrin of 2.5% concentration, beef extract of 2%, sucrose + mannitol of 3%, MgSO_4 of 0.01%, KT of 1%mg, and nicotinic acid + riboflavin (0.5+0.1) % mg, with shaking frequency 130 r/min, temperature 26.5℃ and time in culture 25 days. Under such conditions, the mycelia and polysaccharide obtained are 449.7 mg and 675 mg in 100 mL medium.

关 键 词：生物技术 红汁乳菇 菌丝 液体发酵 优化 生物量 

分 类 号：S718.81[农业科学—林学]