雁北嗜蓝孢孔菌固态发酵研究  

Study on Solid-state Fermentation of Fomitiporia yanbeiensis

作　　者：郭尚[1] 李艳婷[1] 徐莉娜[1] 郭霄飞[1] 李银生 南晓洁[1] 刘晓钢[1] 张红刚[1] 张程 朱敏 周伟[1] 陈楠 GUO Shang;LI Yan-ting;XU Li-na;GUO Xiao-fei;NAN Xiao-jie;LIU Xiao-gang;ZHANG Hong-gang;ZHANG Cheng;ZHU Min;ZHOU Wei;LI Yin-sheng;Chen Nan(Shanxi Academy of Agricultural Sciences,Institute of Edible Fungi,Taiyuan 030031,China;Yangqu County Agricultural Committee,Taiyuan 030100,China;College of life science,Shanxi Normal University,Linfen 041000,China)

机构地区：[1]山西省农业科学院食用菌研究所,山西太原030031 [2]山西省太原市阳曲县农委,山西太原030100 [3]山西师范大学生命科学学院,山西临汾041000

出　　处：《中国食用菌》2019年第1期58-63,共6页Edible Fungi of China

基　　金：山西省科技自主创新能力提升工程项目(2017zzcx-20);山西省农业科学院重点攻关项目(YGG1623);山西省农业科学院生物育种工程项目(17yzgc115)

摘　　要：通过对雁北嗜蓝孢孔菌(Fomitiporia yanbeiensis S.Guo&L.Zhou)在10种杂粮谷物基质(藜麦、荞麦、小米、小麦、玉米、燕麦、黄豆、薏米、大豆、大米)中的固态发酵过程进行研究。结果表明,雁北嗜蓝孢孔菌在10种基质中均能完成发酵,即10种固态发酵产物均可作为"雁北蕈穀食品"原料。发酵过程中雁北嗜蓝孢孔菌总体生长趋势基本相同,但同一种基质中不同阶段的生长速度差异显著,在实际生产中可根据不同发酵阶段的特点选择特定的发酵条件、装料量和发酵时间,以达到降低生产成本、缩短生产时间的目的,获得最优质的固态发酵产物。The solid-state fermentation of Fomitiporia yanbeiensis S.Guo&L.Zhou on 10 kinds of grains(wheat, corn, soybean,quinoa, buckwheat, coix, oat, broad bean, rice, millet) was studied. The results showed that F. yanbeiensis grew well on all the selected grains, in other words, these ten fermentation products could be used as Yanbei mushroom-grain materials. During fermentation, the general mycelia growth trend of F. yanbeiensis was basically the same, but the growth rate of different stages on the same grain was significantly different. In actual production, according to the characteristics of the different stages of fermentation, the specific fermentation conditions, capacity and fermentation time should be selected to reduce production cost and shorten the production time, in order to obtain the best quality solid state fermentation products.

关 键 词：雁北嗜蓝孢孔菌 固态发酵 杂粮谷物 发酵基质 雁北蕈穀食品原料 

分 类 号：S646.9[农业科学—蔬菜学]