白色金针菇摇瓶发酵培养基的优化研究  

Optimization of shaking flask fermentation medium of Flammulina velutipes

作　　者：张怡[1] 王玉[1] 班立桐[1] 黄亮[1] 郑志广[1] 肖月梅 ZHANG Yi WANG Yu BAN Litong HUANG Liang ZHEN Zhiguang XIAO Yuemei(College of Agronomy ＆ Resources and Environment, Tianjin Agricultural University, Tianjin, 300384, Chin)

机构地区：[1]天津农学院农学与资源环境学院,天津300384

出　　处：《中国酿造》2016年第11期136-139,共4页China Brewing

基　　金：天津市农业科技成果转化与推广项目(201303010);东丽区科技型中小企业发展专项资金产学研合作项目(2014001)

摘　　要：以菌丝球干质量、密度、直径为考察指标,利用单因素试验和L9(34)正交试验对白色金针菇摇瓶发酵培养基进行优化。结果表明,最适摇瓶培养基配方为:葡萄糖10 g/L、红糖13 g/L、黄豆粉3 g/L、KH_2PO_40.5 g/L、MgSO_40.5 g/L、VB10.01 g/L。在此条件下,白色金针菇菌丝球干质量达到15.48 g/L,菌丝球密度66.48个/mL,菌丝球直径为1.45 mm。Using the dry mass, density and diameter of mycelia as the evaluation indexes, the shaking flask medium of Flammulina velutipes was optimized by single factor experiments and L9（34） orthogonal experiments. The results showed that the optimum shaking flask medium formula were glucose 10 g/L, brown sugar 13 g/L, soybean meal 3 g/L, KH2PO4 0.5 g/L, MgSO4 0.5 g/L, VB1 0.01 g/L. Under the conditions, the dry mass, density and diameter ofmycelia were 15.48 g/L, 66.48 unit/mL and 1.45 mm, respectively.

关 键 词：白色金针菇 摇瓶发酵 培养基优化 

分 类 号：S646.1[农业科学—蔬菜学]