白背毛木耳菌丝体深层发酵工艺优化  

Optimization of Submerged-fermentation Processing of Mycelia from Auricularia polytricha

作　　者：冀宏[1] 李智[1] 郑丽雪[1] 

机构地区：[1]常熟理工学院生物与食品工程学院,江苏常熟215500

出　　处：《食品科学》2010年第23期204-209,共6页Food Science

基　　金：2009年江苏省科技厅苏北科技专项资助项目(BN2009320);苏州市科技发展计划项目(SZS201007)

摘　　要：以菌丝体干质量浓度为考察指标,对白背毛木耳液体深层发酵的培养基及工艺条件进行优化。通过正交试验(L9(34))确定了发酵培养基最佳配方。在此基础上,基于三因素三水平的Box-Behnken设计试验,采用响应曲面分析法对影响白背毛木耳菌丝体生长的发酵温度、摇瓶转速和发酵时间进行优化,确定最佳的培养条件。结果表明白背毛木耳深层发酵的最佳培养基组分为:葡萄糖2.00g/100mL、酵母膏0.20g/100mL、磷酸二氢钾0.25g/100mL、硫酸镁0.15g/100mL,当发酵温度为26℃、转速为182r/min、发酵时间为6.07d(145.7h)时发酵菌丝体干质量浓度最高,可达1.93g/100mL,较优化前提高了1.24倍。Biomass （dry weight） of mycelia was used as index to explore the optimal culture medium and processing conditions of submerged-fermentation of mycelia from Auricularia polytricha. The optimal fermentation broth formula was investigated by Box-Behnken and response surface analysis to he 2.00 g glucose, 0.20 g yeast extract, 0.25 g KH2PO4, and 0.15 g MgSO4 in 100 mL of culture medium. The optimal fermentation conditions were fermentation temperature of 26 ℃, rotation speed of 182 r/min and fermentation time of 145.7 h. Under the optimal culture medium and fermentation conditions, the dry mycelia was up to 1.93 g in 100 mL of culture medium, which was increased by 1.24 fold compared with the conditions before optimization.

关 键 词：白背毛木耳 深层发酵 菌丝体干质量 正交试验 响应曲面法 

分 类 号：Q814.3[生物学—生物工程]