武香一号香菇液体发酵工艺优化  

Optimization of Fermentation Process of Wuxiang No.1 Lentinula edodes

作　　者：鹿桂花[1] 周海燕[1] 陈恒雷[1] 王轶群[1] 张军[1] 吕杰[1] 曾宪贤[1] 

机构地区：[1]新疆大学离子束生物工程中心,新疆乌鲁木齐830008

出　　处：《生物技术》2008年第2期79-82,共4页Biotechnology

基　　金：国家发改委高技术产业化示范工程项目资助([2004]2077)

摘　　要：目的:在原有培养基基础上,进一步优化碳源和氮源配方,确定最佳浓度、合适的碳氮比。方法:采用正交试验方法对发酵培养基进行优化。结果:武香一号香菇液体摇瓶发酵最佳培养基配方为马铃薯15%、麦芽糖1.5%、酵母浸粉0.7%、麸皮3%、KH2PO40.3%、MgSO4.7H2O0.2%、琼脂0.2%;并研究了香菇液体菌种培养过程中菌丝球数量及形态、摇瓶总重、pH值、多糖含量等指标的变化情况,绘制该菌发酵产糖的过程曲线,确定最佳发酵时间为11d。结论:菌丝生物量与摇瓶质量变化随发酵时间变化规律的一致性。摇瓶质量变化可以作为发酵终点判定的一个指标,简单易行,且不易染菌。Objective：Base on the culture medium former,the fermented conditions of Wuxiang No.1 Lentinula edodes was studied.Method：The optimum nutrient factors were determined by orthogonal experiment.Result：The optimum nutrient factors were As follows：potato 15%,maltose 1.5%,yeast powder 0.7%,bran 3%,KH2PO4 0.3%,MgSO4·7H2O 0.2%,agar 0.2%.During the liquid culture of Lentinula edodes,the variation of mycelial pellet numbers,gross weight of shake-flask,pH and the contents of lentinan（LNT） was studied.The optimal fermentation time was maked certain as 11 days by drawing the variation of the contents of LNT during the process of fermention.Conclusion：The consistency between the variation of mycelia biomass and gross weight of flask during the liquid culture was also confirmed.So the variation of gross weight of flask can be regarded as the index of the endpoint of fermention.

关 键 词：香菇 发酵工艺优化 PH值 香菇多糖(LNT) 

分 类 号：S646.12[农业科学—蔬菜学]