真姬菇液体菌种培养基筛选和摇瓶发酵条件的研究  

Screening of Optimal Liquid Medium for Hypsizigus marmoreus and Optimization of Its Shake Flask Incubation Conditions

作　　者：王丽娟[1] 刘林德[1] 卜庆梅[1] 王爱云[1] 王淑芳[1] 

机构地区：[1]鲁东大学生命科学学院,山东烟台264025

出　　处：《食品科学》2010年第17期323-326,共4页Food Science

摘　　要：采用摇瓶培养法对真姬菇液体菌种培养基筛选和发酵条件进行研究。研究表明,真姬菇液体菌种最佳组合培养基为:葡萄糖3g/100mL、玉米淀粉1g/100mL、黄豆粉1.5g/100mL、(NH4)2SO40.3g/100mL、KH2PO40.2g/100mL、MgSO4·7H2O0.1g/100mL和VB110mg/L。真姬菇摇瓶发酵最佳条件为:起始pH值为6.0,500mL锥形瓶装液量140～150mL,摇床转速180r/min,温度26℃,二级摇瓶发酵时间72h,接种量10%～12%。In this study,medium composition and process conditions for the liquid-state incubation of Hypsizigus marmoreus in a shake flask were explored.The optimal medium composition was found to consist of 3 g/100 mL glucose,1 g/100 mL corn starch,1.5 g/100 mL soybean cake,0.3 g/100 mL （NH4）2SO4,0.2 g/100 mL KH2PO4,0.1 g/100 mL MgSO4·7H2O and 10 mg/L Vitamin B1.Initial pH of 6.0,medium volume contained in a 500 mL flask of 140-150 mL,shaking speed of 180 r/min,incubation temperature of 26 ℃,incubation time of 72 h and inoculum size of 10%-12% were found optimal.

关 键 词：真姬菇 培养基筛选 发酵条件 

分 类 号：TQ922.9[轻工技术与工程—发酵工程] S646[农业科学—蔬菜学]