紫陀螺菌的分离鉴定及其液体发酵条件的研究  

Isolation,identification,and liquid fermentation of Gomphus purpuraceus

作　　者：谭爱华[1] 陈新 刘发志[1] 李方桥[1] TAN Aihua;CHEN Xin;LIU Fazhi;LI Fangqiao(Hubei Three Gorges Polytechnic,Yichang 443000,China;Institute of Applied Mycology,Huazhong Agricultural University,Wuhan 430070,China;Hubei Hongshan Laboratory,Huazhong Agricultural University,Wuhan 430070,China)

机构地区：[1]湖北三峡职业技术学院,湖北宜昌443000 [2]华中农业大学应用真菌研究所,湖北武汉430070 [3]湖北洪山实验室,湖北武汉430070

出　　处：《食品与发酵工业》2023年第22期215-222,共8页Food and Fermentation Industries

基　　金：湖北省宜昌市科技研究与开发项目(A22-1-056)。

摘　　要：为了系统性地研究外生菌根食用菌紫陀螺菌菌丝体的液体发酵体系,以紫陀螺菌子实体GPA为试材,采用组织分离和分子鉴定的方法,获得纯化后的紫陀螺菌株GP01。选用A培养基为基础培养基,通过单因素试验,研究了不同发酵温度、初始pH值、装液量、接种量、转速及发酵时间对紫陀螺菌液体培养菌丝体生物量的影响。结果表明,紫陀螺菌液体发酵的最适温度为24℃,最适的初始pH值为6.5,最适装液量为20%,最适接种量为14%~16%,最适转速为180 r/min。同时,适当增加接种量和摇床转速有助于快速提高菌丝体生物量和缩短发酵时间,但在培养基装液量相同条件下,振荡培养15 d后,a、b、c 3组处理的生物量大体相同且趋于稳定。综上所述,紫陀螺菌是一种极具开发价值的菌根性食用菌,紫陀螺菌菌丝体液体发酵相对便捷,可为后续合成紫陀螺菌菌根苗的研究奠定基础。In order to systematically study the liquid fermentation system of ectomycorrhizal edible fungus Gomphus purpuraceus,the fruiting body GPA of G.purpuraceus was used as experimental material,and the purified strain GP01 was obtained by tissue separation and molecular identification.The medium A was used as the basic medium to study the effects of different fermentation temperature,initial pH,liquid volume,inoculum size,rotation speed and fermentation time on the mycelia biomass of G.purpuraceus in liquid culture by single factor experiments.The results showed that the optimum cultivate temperature of G.purpuraceus was 24 ℃,the optimum initial pH value was 6.5,the optimum liquid medium volume was 20%,the optimum inoculation amount range from 14%-16%,and the optimum rotation speed was 180 r/min.Meanwhile,appropriately increasing the inoculation amount and the rotation speed could contributed to the mycelium biomass and shorten the fermentation time as soon as possible.However,under the same volume of medium,the biomass of different treatments is generally the same and tended to be stable after 15 d of shaking culture.In summary,G.purpuraceus is a kind of ectomycorrhizal edible fungus with great development value.The liquid fermentation of G.purpuraceus mycelia is relatively convenient,which could lay a foundation for the subsequent research on the synthesis of G.purpuraceus mycorrhizal seedlings.

关 键 词：紫陀螺菌 外生菌根食用菌 液体发酵 菌丝体生物量 单因素试验 

分 类 号：TS219[轻工技术与工程—粮食、油脂及植物蛋白工程] S646[轻工技术与工程—食品科学与工程]