不同营养物质对白色金针菇菌丝干重的影响  

Effect of Different Nutritive Materials on Mycelium Dry Weight of White Flammulina velutipes

作　　者：赵照林[1] 杨杰[1] 骈跃斌[1] 刘欣[1] 郭尚[1] 

机构地区：[1]山西省农业科学院食用菌研究所,山西太原030031

出　　处：《中国食用菌》2015年第5期6-8,共3页Edible Fungi of China

基　　金：山西省科技攻关项目(20140311012-1)

摘　　要：该研究通过对白色金针菇(Flammulina velutipes)液体菌种培养基主要营养物质和微量营养物质的正交试验,研究不同营养物质(C源、N源,无机盐和维生素)对白色金针菇菌丝干重的影响。结果表明:主要物质对白色金针菇菌丝体干重的影响效应依次为玉米粉>麦麸>葡萄糖>蛋白胨;最佳比例为玉米粉3.0%、麦麸2.5%、葡萄糖1.5%、蛋白胨0.5%,可获得最高菌丝干重。微量物质对白色金针菇菌丝体干重的影响依次为KH2PO4>MgSO4>VB1≈VB2,最佳比例为KH2PO40.10%、MgSO40.05%、VB10.005%、VB20.005%。Effect of different nutritive materials on mycelium dry weight of white Flammulina velutipes were studied through or- thogonal experiment and trace which form liquid culture medium. The results showed that the effect of main nutritive material on the dry weight of white F. velutipes mycelium was flour〉bran〉glucose〉bran, and the ideal ratio was corn flour 3.0%, bran 2.5%, glucose 1.5%, peptone 0.5%. Influence of trace nutritive material on the dry weight of white F. velutipes mycelium was KH2PO4〉MgSO4〉VB1≈VB2, and the ideal ratio was KH2PO4 0.10%, MgSO4 0.05%, VB1 0.005%, VB2 0.005%.

关 键 词：白色金针菇 营养物质 菌丝干重 

分 类 号：S646.15[农业科学—蔬菜学]