茯苓菌种液体深层发酵条件优化  

Optimization of poria liquid fermentation condition

作　　者：唐业刚[1] 胡霭雯 

机构地区：[1]武汉生物工程学院,湖北武汉430415

出　　处：《食品工业科技》2014年第8期214-217,227,共5页Science and Technology of Food Industry

摘　　要：采用茯苓9号菌株,通过单因素实验和正交优化实验对其液体发酵条件进行优化。结果表明,液体发酵最佳培养基为:葡萄糖30g,酵母浸膏与蛋白胨共10g(添加比例4∶5),KH2PO41g,MgSO40.5g,维生素B17.5mg,水1L。在常温、150r/min时,菌种最佳液体发酵条件为:培养基初始pH为5.5、培养天数为8d、装瓶量为70mL/250mL锥形瓶、接种量为7%时,可得到较好菌丝增重量,最大菌丝干重可达5.004g/L。Liquid fermentation optimal condition of poria No.9 was studied in this paper by designing single factor experiments and optimization of orthogonal experiment. The results showed that the optimum fermentation medium includes glucose 30g,yeast extract and peptone 10g（the ratio was 4∶5）,KH2PO41g,MgSO40.5g,VB17.5mg in the water of 1L. The optimum cultivation conditions in the temperature of 25℃,rotation speed 150r/min were as follow：rinitial pH5.5,cultivation time 8d,liquid strain quantity of inoculation 7%,70mL medium/250mL erlenraeyer,and the maximum mycelial dry weight could reach 5.004g/L.

关 键 词：茯苓 液体发酵 正交优化 

分 类 号：TS201.7[轻工技术与工程—食品科学]