Analysis of Nutritional Characteristics of Boletus edulis Mycelium  

美味牛肝菌菌丝体的营养特性(英文)

作　　者：谭永忠[1] 戴玄[1] 王慧超[1] 陈今朝[1] 

机构地区：[1]长江师范学院生命科学与技术学院,重庆408100

出　　处：《Agricultural Science & Technology》2014年第1期155-158,共4页农业科学与技术（英文版）

基　　金：Supported by Natural Science Foundation of Chongqing City(cstc2012jjA80026);Scientific Research Project of Chongqing Education Committee(KJ131311);Scientific Research Project of Yangtze Normal University(2013XJZD003)~~

摘　　要：This study aimed to investigate the nutritional characteristics of Boletus edulis mycelium. The results showed that the optimal carbon source was glucose;the optimal nitrogen source was peptone; the optimal inorganic salt was KH2PO4;the optimal vitamin was VB1. The optimal medium, in which B. edulis mycelium in-cubated at 28 ℃ and pH 5.5 exhibited the strongest growth vigor and the rapidest growth rate, contained 3.0% glucose, 0.20% peptone, 0.60% KH2PO4, 0.20% Mg-SO4＆#183;7H2O and 0.000 50% VB1.研究了美味牛肝菌菌丝体的营养特性。结果表明,美味牛肝菌生长的最适碳源是葡萄糖,最适氮源是蛋白胨,最适无机盐是KH2PO4和KH2PO4,最适维生素是VB1;最适培养基为:3.0%葡萄糖、0.20%蛋白胨、0.60%KH2PO4、0.20%MgSO4·7H2O和0.000 50%VB1;最适pH为5.0,最适温度为28℃,此时菌丝体生长速度最快,长势最好。

关 键 词：Boletus edulis MYCELIUM Growth rate Growth vigor 

分 类 号：S646.3[农业科学—蔬菜学]