杏鲍菇液体菌种发酵过程相关指标变化规律  

Study on the Variation Rule of Relative Index during Pleurotus eryngii Liquid Fermentation Process

作　　者：周峰[1] 王涛[1] 李玉[1] 尚晓冬[1] 宋春艳[1] 李巧珍[1] 谭琦[1] 李正鹏[1] 

机构地区：[1]上海市农业科学院食用菌研究所农业部南方食用菌资源利用重点实验室国家食用菌工程技术研究中心国家食用菌加工技术研发分中心农业部应用真菌资源与利用重点开放实验室上海市农业遗传育种重点开放实验室,上海201403

出　　处：《安徽农业科学》2017年第18期9-10,14,共3页Journal of Anhui Agricultural Sciences

基　　金：现代农业产业技术体系建设专项(CARS-24);上海食用菌工程技术研究中心项目(16DZ2281300);上海市食用菌产业技术体系建设专项(沪农科产字[2017]第9号)

摘　　要：[目的]研究杏鲍菇液体菌种发酵过程相关指标变化规律,以进一步有效指导杏鲍菇液体生产。[方法]对杏鲍菇液体菌种发酵罐培养过程中菌丝量、CO2浓度及pH的变化规律进行研究。[结果]菌丝量与CO2浓度变化基本符合微生物增长的"S"型曲线。培养初期菌丝量增长缓慢,第4~8天快速增长,增长量维持在0.5 g/L以上;第9天后菌丝量增长速度趋于缓慢,菌丝量也逐渐趋于平稳,培养后期菌丝量略有下降。培养过程中pH变化较小,从培养初期到对数生长期,pH下降幅度不超过0.50。[结论]液体菌种发酵时间以8~9 d为宜。[ Objective ] To study the variation rule of the relative index during Pleurotus eryngii liquid fermentation process, in order to effectively guide industrial cultivation of Pleurotus eryngii. [ Method] Study on the variation of the myeelium amount, concentration of CO2 and pH value during industrial cultivation of Pleurotus eryngii was carried out. [ Result ] During the culture of myeelium, the change of myeelium amount and the concentration of CO2 accorded with the S type growth curve, and the 4th - 8＇h clays was the period of logarithmic phase with the growth amount of myeelium 0.5 g/L per day. After 9 days, myeelium growth tended to slow, by the end of the myeelium cultivation, mycelium started slightly decreased. The pH value of medium changed slightly in 0.5 during the myeelium cultivation. [ Conclusion ] Three groups of parameters showed that the liquid strain fermentation time should be 8 to 9 days.

关 键 词：杏鲍菇 液体菌种 菌丝量 CO2 浓度 PH 

分 类 号：S646.14[农业科学—蔬菜学]