香菇摇瓶发酵中钙盐对菌丝体生长的影响  

Effect of calcium salt on the growth of Lentinan mycelium in course of shaking-flask fermentation

作　　者：陈永发[1] 肖少香[2] 陈振雄[1] 马丽[1] 刘青[1] 

机构地区：[1]长沙理工大学化学与生物工程学院,湖南长沙410040 [2]湖南科技职业学院,湖南长沙410040

出　　处：《食品与机械》2013年第3期58-60,100,共4页Food and Machinery

基　　金：湖南省科技厅科技计划项目(编号:S2011N20233430);湖南省教育厅项目(编号:12C1088)

摘　　要：为探究钙盐对香菇菌丝体生长的影响规律,分别以乳酸钙、硫酸钙、氯化钙和硝酸钙为钙盐进行摇瓶发酵,结果显示:除硝酸钙外,其它钙盐都对菌丝体生长有促进作用,硫酸钙最有利于香菇菌丝生长,但是菌丝体对乳酸钙的富集率最高,因此菌丝钙含量最高。乳酸钙低于0.6%时对菌丝生长有促进作用,高于0.6%时有抑制作用。1%乳酸钙PDY培养的菌丝含钙量最高,但是钙的富集率随着乳酸钙浓度增加急剧下降。To explore the effect of calcium salts on Lentinan growth, the liquid shaking-flask fermentation was studied by using the medi um containing calcium carbonate, calcium lactate, calcium sulfate, calcium chloride, and calcium nitrate ,respectively. The results were showed as follows： all calcium salts except calcium nitrate had a sig- nificant promoting effect on mycelium growth, and calcium sulfate was most advantageous to mycelium growth ,and used calcium lac- tate as calcium salt in medium, as a result, the highest calcium-con- tent mycelium and enrichment ratios of calcium had been gained. The promoting of mycelium growth was recorded with the calcium lactate concentration below 0. 6% （V/m）, but the inhibition over 0. 6% （V/m）. The highest calcium content in mycelium was recor- ded when calcium lactate was added to the PDY culture medium at a concentration of 1% （V/m）, however, the absorption of calcium sig nificantly decreased with the increase of adding calcium lactate.

关 键 词：香菇 摇瓶发酵 钙盐 菌丝生长 

分 类 号：S646.12[农业科学—蔬菜学]