液体发酵生产食用菌菌丝体条件的研究  

A Study on the Production Conditions of Edible Fungus with Submerged Culture Method

作　　者：范贵增[1] 杨一兵[1] 宁超美[1] 熊国真[1] 

机构地区：[1]江西省科学院微生物研究所

出　　处：《食品与发酵工业》1993年第1期43-50,共8页Food and Fermentation Industries

摘　　要：本文报道了食用菌液体发酵试验结果,其工艺程序与抗生素发酵基本相似。以香菇菌Cr—021、金针菇Fv—93为材料,研究了8种营养物质对菌丝生长的影响。应用Lg(3~4)正交试验得出了匀浆化培养基和摇瓶培养基。通过试验,研究出摇瓶发酵的最佳温度为25℃,振荡频率分别为220rpm、110rpm,装量分别为50、100ml/500ml三角瓶等。用匀浆化菌种代替传统工艺中直接用斜面母种作为一级摇瓶种源,使发酵周期缩短了2～3天。在正交试验的基础上,设计了两种液体发酵培养基配方并进行了播瓶发酵分析,其中香菇Cr—021产菌丝重6.8g/100ml、氨基氮含量为0.24mg/ml;金针菇Fv—93产菌丝干重4.48g/100ml、氨基氮含量为0.1lmg/ml。The technical process of the test for the submerged culture of edible fungus is similar to antibiotic substance fermentaion. The effects of eight nutrients on the growth of hypha for lentinus edodes (Berk. )Cr-021 and Flammulina velutipes FV-93 have been evaluated. The formulas of homogenated and shake-flask culture media have also been obtain by orthogonal experiment ig(34). Results indicate that the optimum temperature of shake-flask fermentation is 25℃.shake frequency 220rpm and 110rpm,volume 50ml/500ml and 100ml/ 500ml respectively. The fermentation period is 2-3 days shorter by utilizing homogenated culture as culture seed in first step instead of slant cultures used in traditional technique. Based on orthogonal experiment, two media have been designed for analysis,e. g. the dry weight of mycelium is 6. 8g/100ml and the content of amino N is 0. 24 mg/ml for Cr-021,4. 4g/100ml and 0.12mg/ml for FV-93.

关 键 词：食用菌类 深层培养 

分 类 号：S646.04[农业科学—蔬菜学]