棘托竹荪菌丝深层培养的研究  

Study on the Mycelium Submerged Culture of Dictyophora echinovolvata

作　　者：檀东飞[1] 吴若菁[1] 林跃鑫[1] 吴国欣[1] 

机构地区：[1]福建师范大学生物工程学院,福建福州350007

出　　处：《福建师范大学学报（自然科学版）》2002年第1期63-66,共4页Journal of Fujian Normal University：Natural Science Edition

摘　　要：探讨影响棘托竹荪深层培养的理化因子 :碳源、氮源、无机盐、维生素、 p H、温度、接种量、通气量、培养时间对棘托竹荪菌丝生长的影响 ,并考察培养液中的还原糖、总糖、p H随菌丝生长的变化规律 .试验结果表明 :选用麦芽汁 (ρ=1 .0 5 g/cm3 ) 2 5 0 ml、可溶性淀粉 1 0 g、黄豆粉 1 5 g、酵母粉 5 g、 KH2 PO43g、Mg SO4 0 .5 g、Zn SO4 0 .5 g、Mn SO4 0 .5 g、VB10 .1 g、VB2 0 .1 g、水 75 0 ml的培养基 ,在 2 7℃、p H5 .0～ 6 .0 ,2 5 0 ml三角瓶装液量 5 0 ml,接种量 6 % ,培养 4天 ,菌丝干重比基础配方提高了 80 .2 5 % .Physical and chemical factors for the mycelium submerged culture of Dictyophora echinovolvata were studied. The physical and chemical factors are carbon,nitrogen,inorganic salt,vatamin,pH,temperature,quantity of inoculation,quantity of ventilation and time of culture. With the growth of mycelium the change of recursive sugar ,total sugar,pH in culture medium were also studied. Experimental results showed that the composition of fermentation medium as follow: 250 ml malty juice (ρ=1 05 g/cm 3),10 g soluble starch,15 g bean powder,5 g yeast powder,3 g KH 2PO 4,0 5 g MgSO 4 ,0 5 g ZnSO 4,0 5 g MnSO 4,0 1 g VB 1,0 1 g VB 2 and 750 ml H 2O The physical factors as follow: T27°C,pH5 0～6 0,50 ml culture medium/250 ml cone flask,6% inoculated quantity and culture 4 days were the best adoption. The dry weight of mycelium increased by 80 25%.

关 键 词：棘托竹荪 菌丝体 深层培养 理化因子 生物量 菌丝生长 食用菌 腹菌纲 

分 类 号：Q949.329.8[生物学—植物学] Q943.1