琼脂对金针菇菌丝体发酵培养物理特性的影响  

Effect of Agar on Physical Property of Flammulina Velutipes Mycelium in Liquid Fermentation

作　　者：姚璐晔[1] 和凯 薄冰[1] 马超[1] 冀宏[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 [2]太仓市现代农业园区管理处,江苏太仓215400

出　　处：《中国食用菌》2013年第5期44-45,57,共3页Edible Fungi of China

基　　金：苏州市农业科技支撑项目"还原型食用菌(金针菇)液体菌种选育及应用"(SN201125)

摘　　要：探讨了在金针菇液体培养基中,添加常见天然增稠剂琼脂对菌丝球形成的影响。结果表明,在液体培养基中添加琼脂,浓度为2 g·L-1,28℃、180 r·min-1培养8 d,菌丝球直径为0.15 cm,比未添加琼脂的对照组降低了近26.8%。在培养过程中分期添加琼脂,考察培养液粘度对菌丝球生长的影响,实验数据表明在培养的第5天,菌丝球直径达到最小值,为0.185 cm,培养液粘度达到最大值,248 mpa·s;培养液的粘度对菌丝球生长有显著影响。The effect of agar on Flammulina velutipes mycelium in liquid fermentation was studied in this paper. The experiment results indicated that when 2.0 g.L-1 agar was added in medium for 8 d, temperature of 28℃ and 180 r.min-1 , the mycelium diameter was 0. 15 cm, which reduced by 26. 8%. The effect of medium viscosity on mycelium growth was discussed by adding agar in the culture process. The experiment data indicated that adding agar when mycelium was cultured 5 days, its diameter reached 0. 185 cm, while the viscosity of broth was 248 mpa.s.

关 键 词：琼脂 金针菇 液体发酵 菌丝球 粘度 直径 

分 类 号：S646.15[农业科学—蔬菜学]