羊肚菌液体深层发酵工艺优化研究  

Studies on Optimization Technology of Submerged Fermentation for Morehella esculenta

作　　者：汪梦筱 王伟[1] 汪维云[1] 

机构地区：[1]安徽农业大学生命科学学院,合肥230036

出　　处：《包装与食品机械》2014年第1期15-18,共4页Packaging and Food Machinery

基　　金：安徽农业大学大学生科技创新基金项目(项目号:2012266)

摘　　要：为了探讨羊肚菌的液体发酵工艺,优化液体深层发酵培养基的配方。在单因素试验的基础,进行了多因素正交试验。结果表明,羊肚菌的液体深层发酵培养基最佳配方为:葡萄糖1.5%、玉米粉1.5%、蛋白胨0.3%、黄豆粉0.3%、KH2PO40.3%、MgSO40.2%、CaCO30.1%、VB10.001%,菌丝生物量达3.10 g·100mL-1;液体培养条件为pH值6.5左右、温度25℃。In order to discuss technology of submerged fermentation of Morchella,the submerged culture medium formula was optimized.Based on single factor experiment,the orthogonal test was made.It is shown that the best formula were glucose 1 .5%,corn powder 1 .5%,peptone 0.3%,soybean powder 0.3%,KH2 PO4 0.3%,MgSO4 0.2%,CaCO3 0.1%,VB1 0.001%,the mycelium biomass could reach 3.1 0 g＆#183;1 00mL-1 .The submerged culture conditions were temperature 25℃ and pH 6.5 for Morehella esculenta.

关 键 词：羊肚菌 深层培养 工艺 菌丝生物量 

分 类 号：TS201.3[轻工技术与工程—食品科学] S646[轻工技术与工程—食品科学与工程]