平菇菌种液体培养质量的影响因素分析  

Analysis of Influencing Factors on the Quality of Oyster Mushroom 's Hypha in Liquid Culture Medium

作　　者：范可章[1] 陈灵 张振 蔡健[1] 

机构地区：[1]阜阳师范学院生命科学学院,安徽阜阳236037 [2]阜阳市宁老庄高级职业中学,安徽阜阳236036

出　　处：《中国食用菌》2015年第4期21-24,30,共5页Edible Fungi of China

基　　金：安徽省教育厅自然科学项目(KJ2013B197);安徽省高校自然科学基金重点项目(KJ2014A194)

摘　　要：为了解平菇菌种液体培养中各种因素对培养质量的影响,以黑平209为试验材料,以检测单位体积发酵液菌丝体干重及其蛋白含量为判断依据。采用不同性质的碳源、氮源及无机盐分别对本底培养基进行调整形成新的培养基,进行发酵试验并检测,同时采用正交实验进行比较。结果表明平菇液体培养,葡萄糖为最佳碳源,蔗糖与红糖稍次,麦芽糖与乳糖表现最差;酵母浸出粉为最佳氮源,玉米粉最次;无机盐表现出影响小,彼此间差异不明显。单因素分析和正交实验确定了酵母浸出粉、葡萄糖、MgSO4、K2HPO4的最佳用量。蛋白质含量最高的培养基配方是酵母浸出粉2%、葡萄糖4%、Mg SO40.15%、K2HPO40.05%。In order to know the factors which was more implications in the oyster mushroom＇s liquid culture medium, and con- veient for confirming key concern factors in practice, the test was carryed on especially. Using the black oyster mushroom 209 as the test material, the quality of mushroom growth by measuring the dry weight and the protein content of its hypha per unit were determined. Diffient properties of carbon source, nitrogen source and mineral salt were used to adjust the relevant material in the background medium and to form the new mediums. The fermentation test were carried on to measure the informations. On the same time, the orthogonal test was done to compare the diverse. In oyster mushroom＇s liquid culture medium, glucose was the best carbon source, followed by sucrose and brown sugar, and maltose and lactose were the worst in this test. Powder of yeast extracts was the best nitrogen source, and corn flour was the worst. Mineral salts had no obvious difference between each other. The best use level of yeast extracts, glucose, magnesium sulfate and dipotassium phosphate were determined by single factor analysis and orthogonal test. The formula of the culture medium which can produce the most protein content was powder of yeast extracts 2%, glucose 4%, magnesium sulfate 0.15%, dipotassium phosphate 0.05%.

关 键 词：平菇 菌种 液体培养 因素分析 

分 类 号：S646.1[农业科学—蔬菜学]