白肉灵芝菌丝体生物学特性的初步研究  

Preliminary Study on Biological Characteristics of Ganoderma leucocontextum

作　　者：莫伟鹏 刘远超[1] 胡惠萍[1] 黄龙花[1] 梁晓薇 谢意珍 旦真次仁 

机构地区：[1]广东省微生物研究所省部共建华南应用微生物国家重点实验室广东省菌种保藏与应用重点实验室广东省微生物应用新技术公共实验室,广东广州510070 [2]广东粤微食用菌技术有限公司,广东广州510663 [3]林芝市科技开发交流服务中心,西藏林芝860000

出　　处：《中国食用菌》2017年第6期33-38,共6页Edible Fungi of China

基　　金：市产学研协同创新重大专项(201508020095);广东省科技计划项目(2016B020212008)

摘　　要：研究了不同培养条件对白肉灵芝(Ganoderma leucocontextum)菌丝体生长速度的影响。结果表明,白肉灵芝菌丝体培养的最适培养温度是25℃,最适pH是3.0,适宜的碳源是蔗糖和淀粉,适宜的氮源是酵母粉和牛肉膏,最佳碳氮源浓度组合是淀粉3%、蔗糖1.5%、酵母粉0.2%、牛肉膏0.2%。The effects of different culture conditions on the mycelium growth rate of Ganoderma leucocontextum were studied. The results showed that the optimum euhure temperature of G. leucocontextum myeelium was 25℃, the suitable pH value was 3.0, the suitable carbon source was sucrose and starch, the suitable nitrogen source was yeast, and beef extract and the optimum concentration combination of carbon and nitrogen sources was starch 3%, sucrose 1.5% and beef extract 0.2%.

关 键 词：白肉灵芝 生物学特性 温度 PH 碳源 氮源 

分 类 号：S567.31[农业科学—中草药栽培]