花脸香蘑液态发酵条件研究  

Optimization of Conditions on Submerged Fermentation of Lepista sordida

作　　者：王剑锋[1] 白涛[1] 饶军[1] 

机构地区：[1]江西东华理工大学生物系,抚州344000

出　　处：《中国食用菌》2007年第4期44-46,共3页Edible Fungi of China

基　　金：江西省教育厅重点科技项目[2002]01

摘　　要：通过均匀设计研究了花脸香蘑(Lepista sordida)的液态发酵培养基和工艺条件,结果表明,花脸香蘑的最适生长培养基的组成是:葡萄糖17.0g.L-1、米糠25.6g.L-1、氯化铵0.3g.L-1、豆饼粉0.7g.L-1、KH2PO42.4g.L-1、MgSO4.7H2O 0.2g.L-1、米糠水解液0.6%(以米糠干重计),初始pH6.0,在28℃、120r.min-1、装量50mL/250mL的培养条件下培养7d,干重达到(26.6±3.6)g.L,为进一步开发利用这一野生珍稀食药用真菌奠定了基础。Submerged fermentation of Lepista sordida incubated in shake -flask was reserched by using uniform design. It was shown that hydrolysate from paddy hull had a positive effect on the growth of mycelia, and the optimal initial pH and cultivation volum of the cul- tures were pH 6.0 and 50mL/250mL respectively, while the most suitable medium was identified as follows： dextrose 17.0g·L^-1 , rice chaff25.6g·L^-1, ammonium chloride0.3g·L^-1, bean cake0.7g·L^-1 ,KH2PO4 2.4g·L^-1, MgSO4 -7H2O0.2g·L^-1, hydrol- ysate from paddy hull 0. 6%. Under the optimized cultivation condition, the dry weight of hyphae of （26. 6± 3.6） g ·L^-1 was achieved on the seventh day of incubation in shake - flask .

关 键 词：花脸香蘑(Lepista sordida) 均匀设计 液态发酵 

分 类 号：S567.3[农业科学—中草药栽培]