花脸香蘑菌丝体发酵条件的研究  

Study on Liquid-state Fermented Conditions of Lepista Sordida Mycelium

作　　者：孟玲[1] 王丽华[1] 王兰英[1] 梁大勇[1] 宋爱荣[1] 

机构地区：[1]山东省应用真菌重点实验室,青岛农业大学药用真菌研究所,山东青岛266109

出　　处：《食品研究与开发》2011年第6期121-125,共5页Food Research and Development

基　　金：山东省农业良种产业化项目资助(2008LZ-008-01D)

摘　　要：采用热水浸提法,以发酵全液粗多糖得率作为考核指标,通过单因素实验和正交试验,对花脸香蘑[Lepistasordida(Fr.)Sing.]菌丝体多糖发酵的条件进行优化。结果表明,花脸香蘑菌丝体多糖发酵的最佳条件为:蔗糖20 g、蛋白胨4 g、硫酸镁0.5 g、磷酸二氢钾2 g,蒸馏水1 000 mL。The condition of fermentation of Lepista sordida mycelium was optimized by single factor and orthogonal test.In the tests the method of boiling-water extraction was used,meanwhile the polysaccharide extraction yield was used as the indication.The results showed that the best fermentation condition of Lepista sordida mycelium were as follows： sucrose20 g,peptone 4 g,MgSO4 0.5 g,KH2PO4 2 g,H2O 1 000 mL.

关 键 词：碳源 氮源 无机盐 维生素 pH 

分 类 号：S646.12[农业科学—蔬菜学]