西藏白肉灵芝菌丝体发酵条件初探  

Preliminary Study on Mycelium Fermentation Conditions of Tibetan Ganoderma lucidum

作　　者：高磊[1] GAO Lei(Institute of Vegetable,Tibet Academy of Agricultural and Animal Husbandry Sciences,Tibet Lhasa 850000,China)

机构地区：[1]西藏自治区农牧科学院蔬菜研究所,西藏拉萨850000

出　　处：《西藏农业科技》2021年第3期78-80,共3页Tibet Journal of Agricultural Sciences

基　　金：国家食用菌产业技术体系-拉萨综合试验站项目(CARS-20)。

摘　　要：通过C源、N源、pH值对白肉灵芝发酵过程中各条件对菌生物量的影响,研究影响发酵的各种适宜条件。研究结果表明,对灵芝菌丝生长的主要影响顺序为C源<N源<pH值。碳源选玉米粉,氮源选硝酸铵,pH=7作为最优条件。To investigate the mycelium fermentation conditions of Ganoderma lucidum,the effects of carbon source,nitrogen source and pH on the dry weight of mycelium in the fermentation of mycelium of Ganoderma lucidum were studied.The results showed that the order of influence on the my⁃celium growth of Ganoderma lucidum in culture conditions was:Nitrogen source<carbon source<pH.Corn flour as carbon source,ammonium nitrate as nitrogen source,and pH 7 is the optimum condition.This study provide theoretical and experimental data support for the large-scale production of Ganoderma lucidum mycelium.

关 键 词：白肉灵芝 发酵 优化 

分 类 号：S567.3[农业科学—中草药栽培]