Optimization of Fermentation Conditions of Lepista sordida Mycelium  

作　　者：Gongcheng DENG Jing WANG Hong ZHAO Li'an GAO Yongbo LI Jing LI Jiaoling LI Yuan MA 

机构地区：[1]Department of Life Sciences,Qiannan Normal College for Nationalities [2]Huishui High School for Nationalities

出　　处：《Agricultural Biotechnology》2012年第4期54-57,共4页农业生物技术（英文版）

摘　　要：[ Objective] This study aimed to optimize the fermentation condition of Lepista sordida mycelium. [ Method ] The effects of carbon sources, nitrogen sources ,pH and incubation time on the dry weight of mycelium in L. sordida fermentation were investigated. [ Result] The descending order of the influences on L. sordida mycelium growth was ： carbon sources 〉 incubation time 〉 pH 〉 nitrogen sources. Based on orthogonal experiment, the optimal fermentation condition of L. sordida mycelium was determined as ： fermentation medium of 3% corn powder and 0.2% yeast extract, pH of 6.0, and incubation time of 8 d. [ Conclusion ] This study provides theoretical reference and experimental basis for the development and utilization of L. sordida biological resources.[ Objective] This study aimed to optimize the fermentation condition of Lepista sordida mycelium. [ Method ] The effects of carbon sources, nitrogen sources ,pH and incubation time on the dry weight of mycelium in L. sordida fermentation were investigated. [ Result] The descending order of the influences on L. sordida mycelium growth was ： carbon sources 〉 incubation time 〉 pH 〉 nitrogen sources. Based on orthogonal experiment, the optimal fermentation condition of L. sordida mycelium was determined as ： fermentation medium of 3% corn powder and 0.2% yeast extract, pH of 6.0, and incubation time of 8 d. [ Conclusion ] This study provides theoretical reference and experimental basis for the development and utilization of L. sordida biological resources.

关 键 词：Lepista sordida MYCELIUM FERMENTATION 

分 类 号：S646.12[农业科学—蔬菜学]