姬松茸液体菌种培养过程的生理变化研究  

Study on Physiological Changes During the Liquid Culture of Agaricus blazei

作　　者：郝刘斌 高嘉泽 盖赵鹏 王春霞 郑素月 HAO Liubin;GAO Jiaze;GE Zhaopeng;WANG Chunxia;ZHENG Suyue(School of Landscape and Ecological Engineering,Hebei University of Engineering,Handan 056038,China)

机构地区：[1]河北工程大学园林与生态工程学院,河北邯郸056038

出　　处：《食药用菌》2025年第1期52-55,共4页Edible and Medicinal Mushrooms

基　　金：河北省现代农业产业技术体系食用菌创新团队建设专项(HBCT2023090207)。

摘　　要：为明确姬松茸栽培中液体菌种的最佳培养时间,以姬松茸固体菌种为材料,研究其液体菌种发酵培养过程中菌丝生物量、还原糖、可溶性蛋白、酸碱度、漆酶活性等指标的变化。结果表明,菌丝生物量、pH、漆酶活性和可溶性蛋白含量呈先上升后下降的趋势,其中菌丝生物量在第10天达到最大值,漆酶活性和可溶性蛋白含量在第9天达到最大值,pH在第8天达到最大值;还原糖含量呈下降趋势,在第9~10天下降最明显。表明姬松茸液体菌种最佳培养终点在第9~10天。研究结果为姬松茸工厂化液体菌种生产提供参考。To determine the optimal fermentation time for liquid spawn in Agaricus blazei cultivation,using solid spawn of A.blazei as the material,the changes of mycelial biomass,reducing sugars,soluble protein,pH,laccase activity and other indices during the fermentation process of the liquid spawn were studied.The results showed that mycelial biomass,pH,laccase activity and soluble protein content exhibited a trend of increasing and then decreasing,while mycelial biomass reached its maximum on the 10th day,laccase activity and soluble protein content peaked on the 9th day,and pH reached its highest level on the 8th day;the content of reducing sugars showed a tendency of decreasing,with the most significant reduction occurred between the 9th to 10th day.It showed that the optimal culture endpoint of A.blazei liquid strain was on the 9th to 10th day.The research results provide a reference for the industrialized production of liquid spawn of A.blazei.

关 键 词：姬松茸 液体培养 可溶性蛋白 还原糖 漆酶活性 

分 类 号：S646[农业科学—蔬菜学]