碳源和氮源对红平菇菌丝体营养成分的影响  

Effect of Carbon and Nitrogen Sources on the Nutritional Component of Pleurotus djamor Mycelium

作　　者：韩珍琼[1] 任飞[1] 贺新生[1] 

机构地区：[1]西南科技大学食品科学技术研究所,绵阳621010

出　　处：《食品工业》2015年第12期172-176,共5页The Food Industry

摘　　要：对不同碳、氮源种类和浓度对培养出的红平菇菌丝体的干重得率和几种主要营养成分进行了研究。结果表明,培养基碳、氮源种类不同、浓度不同,培养出的菌丝体营养成分的差异显著;此外,有机氮源组生长情况好,产量高。在碳源为1.5%果糖,氮源为0.50%的酵母粉的试验组中蛋白质和灰分含量最高,9个试验组菌丝体粗蛋白含量在12.65%~24.83%之间,灰分含量在3.48%~6.60%之间。碳氮源分别为2.0%葡萄糖,0.375%蛋白胨的培养基生产的菌丝体中还原糖、总糖含量均为最高值,分别为14.17%和34.35%。碳氮源分别为4.0%的红糖和1.0%麸皮的培养基生产的菌丝体多糖含量最高,为13.50%。The influence of carbon and nitrogen sources on the dry mycelium weight and nutrient component of Pleurotus djamor was investigated. The results demonstrated that the kinds and concentrations of carbon and nitrogen sources dramatically affected the nutritional composition of Pleurotus djamor mycelium. Meanwhile, the mycelium grown well and high yield was achieved when organic nitrogen sources were used. The protein content in mycelia varied from 12.68% to 24.83%, the ash content in mycelia varied from 3.48% to 6.60%, and the highest protein and ash content were obtained when the concentration of fructose and yeast powder was 1.5% and 0.5%, respectively. The highest content of reducing sugar（14.17%） and totle sugar（34.35%） were achieved when the concentration of glucose and peptone was 2.0% and 0.375%, respectively. The highest content of polysaccharide was obtained（13.50%） when the concentration of brown sugar and bran was 4.0% and 1.0%, respectively.

关 键 词：菌丝体 红平菇 碳源 氮源 营养成分 

分 类 号：TS201.4[轻工技术与工程—食品科学]