松乳菇菌丝深层培养营养因子及发酵条件研究  

A Study on the Nutritive Factors and Fermented Process of the Submerged Culture of Laclarius deliciosus

作　　者：周国英[1] 李倩茹[2] 刘君昂[1] 

机构地区：[1]中南林学院,湖南株洲412006 [2]湛江海洋大学,广东湛江524000

出　　处：《江西农业大学学报》2003年第2期246-249,共4页Acta Agriculturae Universitatis Jiangxiensis

基　　金：湖南省自然科学基金项目 [0 1JJY2 0 76];学校青年基金项目资助

摘　　要：研究了松乳菇深层培养所需的碳源、氮源、矿质元素和维生素等营养因子 ,以及发酵的温度和pH值。实验表明 :松乳菇在以蔗糖、甘露醇、葡萄糖为碳源的培养基上启动最快 ,而在以蔗糖、糊精、葡萄糖为碳源的培养基上菌丝的生物量高 ,分别为 3 42mg 10 0mL ,3 3 2mg 10 0mL ,3 2 4mg 10 0mL ;氮源以牛肉膏最佳 ,菌丝生物量为 3 3 2mg 10 0mL ;矿质盐MgSO4和NaCl使松乳菇菌丝启动加快 ,磷酸二氢钾则使菌丝产量最高 ;VB1 、VB6对菌丝的起始生长有促进作用 ,烟酸对菌丝的后期生长速度加快 ;菌丝生长较适宜的温度范围是 2 5～ 2 7℃ ,最适宜的温度是 2 7℃ ;喜中性的生长环境 ,pH6～ 7.5范围内生长较好 ,最适pH值是Laclarius deliciosus is a kind of edible fungus with health effect and delicacy. The investigations were made on the effects of carbon source,nitrogen source,minerals,vitamins,temperature and pH on the mycelia growth in its submerged culture. The suitable nutritive factors were: sucrose or mannitol or glucose, beef extract, MgSO 4 or NaCl or KH 2PO 4 , V B1 or V B6 or nicotinic acid . The suitable temperature range was 25～27 ℃,and the optimum was 27 ℃; the suitable pH range was 6～7.5, the optimum was 7.

关 键 词：松乳菇 深层培养 营养因子 发酵条件 菌丝体 

分 类 号：S646.9[农业科学—蔬菜学]