鹿茸菇菌包后熟指标与出菇产量间的相关性  

Correlation between mushroom packet maturity parameters and fruiting yield of Lyophyllum decastes

作　　者：金文松 李建华 单灿灿 吴涛锐 程泳春 程利纹 李佳欢[1] 孙淑静[1,2] 胡开辉 JIN Wensong;LI Jianhua;SHAN Cancan;WU Taorui;CHENG Yongchun;CHENG Liwen;LI Jiahuan;SUN Shujing;HU Kaihui(College of Life Sciences,Fujian Agriculture and Forestry University,Fuzhou,Fujian 350002,China;Edible Fungi Research Institute(Gutian)of Fujian Agriculture and Forestry University,Ningde,Fujian 352200,China;Fujian Edible Fungi Industry Technology Innovation Research Institute,Ningde,Fujian 352200,China;Fujian Zhen Jun Zi Biological Technology Company Limited,Ningde,Fujian 352200,China)

机构地区：[1]福建农林大学生命科学学院,福建福州350002 [2]福建农林大学(古田)菌业研究院,福建宁德352200 [3]福建省食用菌产业技术创新研究院,福建宁德352200 [4]福建珍菌子生物科技有限公司,福建宁德352200

出　　处：《福建农林大学学报（自然科学版）》2024年第4期563-569,共7页Journal of Fujian Agriculture and Forestry University:Natural Science Edition

基　　金：中央引导地方科技发展资金项目(2022L3005);国家自然科学基金(81803667);中国博士后科学基金面上项目(132300346);福建省科技厅对外产业化合作项目(2020I1008)。

摘　　要：【目的】探究鹿茸菇菌包后熟指标与出菇产量间的相关性,为鹿茸菇工厂化生产提供参考。【方法】设置菌包后熟培养的温度与时间,分析后熟阶段菌包的理化指标与酶活力,得到菌包各种指标与出菇产量之间的相关性。【结果】菌包后熟阶段,24℃下培养20 d,产量达到(612.23±2.65)g·袋^(-1)。在pH 6.64±0.10、含水率69.63%±0.42%、还原糖质量浓度(514.58±37.46)μg·mL^(-1)、可溶性蛋白质量浓度(246.75±14.82)μg·mL^(-1)、羧甲基纤维素酶活力(41.48±3.25)U·mL^(-1)、木聚糖酶活力(70.08±2.91)U·mL^(-1)、淀粉酶活力(157.34±16.25)U·mL^(-1)、漆酶活力(203.27±14.39)U·mL^(-1)的条件下菌包成熟。pH值、还原糖含量、纤维素酶活力、聚糖酶活力和淀粉酶活力5个指标与出菇产量呈正相关,其中木聚糖酶活力与出菇产量的相关性达到0.90。【结论】菌包后熟阶段木聚糖酶活力为(70.08±2.91)U·mL^(-1)时,菌包成熟,可以出菇。【Objective】The correlation between post-ripening parameters and fruiting yield of Lyophyllum decastes mushroom packet was investigated to provide a reference for packet cultivation in factory production.【Method】After cultivating L.decastes mushroom packets with a series of temperatures and time,the physicochemical and enzymatic parameters were analyzed,based on which the correlation between the parameters and fruiting yield of mushroom packets was established.【Result】The results showed the yield of mushroom packets reached(612.23±2.65)g·packet-1 in the post-ripening stage with culture temperature and period of 24℃and 20 d,respectively.The physicochemical parameters of the matured packets were as follows:pH of 6.64±0.10,moisture content of 69.63%±0.42%,reducing sugar content of(514.58±37.46)μg·mL^(-1),and soluble protein content of(246.75±14.82)μg·mL^(-1).The enzymatic parameters were carboxymethyl cellulase activityof(41.48±3.25)U·mL^(-1),xylanase activity of(70.08±2.91)U·mL^(-1),amylase activity of(157.34±16.25)U·mL^(-1),and laccase activity of(203.27±14.39)U·mL^(-1).Correlational analysis showed that pH,reducing sugar content,carboxymethyl cellulase activity,xylanase activity and amylase activity had positive correlations with fruiting yield,among which the correlation between xylanase activity and fruiting yield was 0.90.【Conclusion】Given the highly positive correlation between xylanase activity and fruiting yield,xylanase activity of(70.08±2.91)U·mL^(-1)of the packets during post-ripening stage could be used as a criterion to assess the fruiting of mushroom.

关 键 词：鹿茸菇 菌包后熟 理化指标 酶活力 相关性分析 

分 类 号：S646.1[农业科学—蔬菜学]