香菇的深层发酵工艺应用研究  

Studies on Submerged Fermentation Technology and Application of Lentinula edodes

作　　者：王谦[1] 刘利群[1] 闫蕾蕾[1] 冀宏[2] 陈文杰[2] 

机构地区：[1]河北大学生命科学学院,河北保定071002 [2]河北省科学院微生物研究所,河北保定071051

出　　处：《河北大学学报（自然科学版）》2004年第2期172-174,共3页Journal of Hebei University(Natural Science Edition)

基　　金：河北省科技攻关项目 (0 2 2 2 0 15 0 4D)

摘　　要：对香菇的发酵工艺研究表明 ,供试香菇菌株能适应液体培养环境 ,其适宜发酵培养温度为(2 5± 1)℃ ,通气量 1∶0 .5～ 1∶1.摇瓶培养中 4 8h前为其调整期 ,4 8～ 14 4h处于增殖生长期 ;从 4 8h起 ,pH值急剧下降 ,最终降至 3.0左右趋于稳定 ,工业发酵培养 96～ 12 0h ,生物量 (鲜重 )即达 30 0 g/L ;提取的香菇营养液 ,氨基酸含量达 18.5 2 g/L ,多糖含量为 14 .75 g/L .Study on the fermentation technology of Lentinula edodes shows that the subject can adapt to the submerged culture conditions. Its optimal fermentation temperature is (25±1)℃, ventilating quantity (1∶0.5)～1∶1. Its adjustment period and multiplication period are 0～48 h and 48～144 h respectively in shake flask culture. After 48 h, its pH goes down quickly, and comes to a stabilization when reaching pH 3.0. The biomass(fresh weight) reaches 300 g/L after 96～120 h's industrial fermentation culture. The content of amino acid and polysaccharide reaches 18.52 g/L and 14.75 g/L in its concentrated nutrient liquid.

关 键 词：香菇 深层发酵 多糖 氨基酸 

分 类 号：TQ920.6[轻工技术与工程—发酵工程]