黑木耳液体深层发酵培养基的筛选  

Screening of Submerged Fermentation Medium of Auricularia heimuer

作　　者：于海洋[1] 王延锋[1] 史磊[1] 潘春磊[1] 盛春鸽[1] 王金贺[1] 刘姿彤[1] 张鹏[1] 董雪梅[1] YU Hai-yang;WANG Yan-feng;SHI Lei(Mudanjiang Branch of Heilongjiang Academy of Agricultural Sciences,Mudanjiang, Heilongjiang 157041)

机构地区：[1]黑龙江省农业科学院牡丹江分院,黑龙江牡丹江157041

出　　处：《安徽农业科学》2019年第8期46-48,共3页Journal of Anhui Agricultural Sciences

基　　金：现代农业产业技术体系资助项目(CARS-20);中央引导地方科技发展专项资助项目(ZY16B08;ZY18C08)

摘　　要：为了得到更多的发酵产物,采用单因素分析和正交实验,研究黑木耳在发酵过程中营养成分对菌丝体形态、生物量及多糖含量的影响。结果表明,最佳碳源为葡萄糖;最佳氮源为酵母浸膏;添加无机盐效果更佳。在以上条件下进行黑木耳液体深层发酵,所获得的生物量和多糖含量最高。To get more fermentation products, the single factor analysis and orthogonal test were applied to explore the best conditions for fermentation of black fungus. The Effects of nutrient componenTSon mycelium morphology, biomass and polysaccharide contenTSin the process of Auricularia heimuer fermentation were studied.The results showed that the best carbon source was glucose, the best nitrogen source was yeast extract, and the effect of adding inorganic salt was more obvious. When conductiong deep black fungus fermentation under these conditions, biomass and total income of polysaccharide contents were both the highest.

关 键 词：黑木耳 发酵 营养条件 培养基 

分 类 号：S646.6[农业科学—蔬菜学]