香菇0912液体菌种培养基及摇瓶发酵条件的筛选
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摘要
不同菌种对液体培养基中营养物质的利用效率不同,试验以香菇0912作为供试菌株,以菌丝体干质量为指标,通过单因素试验,研究了不同碳氮源、无机盐含量、转速、培养基初始pH、静置时间以及培养基装液量对香菇菌丝干质量的影响,结果表明最佳碳源为葡萄糖,最佳氮源为玉米浆,K_2HPO_4的最佳用量为0.1%,KH_2PO_4的最佳用量为0.1%,初始pH值5.0,装液量为50 mL,培养温度为25℃,静置时间为24 h,转速为180 r·min-1。在此基础上,对液体培养基的组分含量进行了L9(34)正交试验,结果表明4个因素对香菇菌丝干质量的影响表现为:葡萄糖>玉米浆>KH_2PO_4>K_2HPO_4,其中葡萄糖和玉米浆的含量对菌丝干质量具有极显著影响(P<0.01),并确定了香菇0912菌株液体深层发酵各组分的优水平为葡萄糖3%,玉米浆0.3%,K_2HPO_40.05%,KH_2PO_40.05%,搭配MgSO40.05%,维生素B10.005%,在此条件下,菌丝干质量达到2.103 g·L-1,是优化前(1.417 g·L-1)的1.49倍。
The utilization efficiency of nutrients in liquid medium was different among different strains.In the study,Lentinus edodes0912 was used as the tested strain.The optimal carbon and nitrogen sources,inorganic salt content,rotational speed and initial pH of culture medium,and also the standing time and medium volume were screened through the single factor experiment,and the dry weight of mycelia was as the evaluation index.The results showed that the best carbon source was glucose,the best nitrogen source was corn pulp,the best amount of K_2HPO_4 and KH_2PO_4 was both 0.1%,the initial pH was 5.0,the liquid medium volume was 50 mL,the culture temperature was 25 ℃,the rest time was 24 h and the speed was 180 r·min-1.On the basis,the composition of liquid medium was tested by L9(34) orthogonal test.The results showed that the effects of four factors on the dry weight of L.edodes were glucose >corn pulp > KH_2PO_4>K_2HPO_4,in which the content of glucose and corn pulp had a significant effect on the dry weight of mycelium(P<0.01),and the optimum conditions for liquid deep fermentation of L.edodes strain 0912 were glucose 3%,corn pulp 0.3%,K_2HPO_40.05%,KH_2PO_40.05%,matched with MgSO40.05% and VB10.005%,the dry weight of mycelium could reach 2.103 g·L-1,which was 1.49 times of that before optimization(1.417 g·L-1).
The utilization efficiency of nutrients in liquid medium was different among different strains.In the study,Lentinus edodes0912 was used as the tested strain.The optimal carbon and nitrogen sources,inorganic salt content,rotational speed and initial pH of culture medium,and also the standing time and medium volume were screened through the single factor experiment,and the dry weight of mycelia was as the evaluation index.The results showed that the best carbon source was glucose,the best nitrogen source was corn pulp,the best amount of K_2HPO_4 and KH_2PO_4 was both 0.1%,the initial pH was 5.0,the liquid medium volume was 50 mL,the culture temperature was 25 ℃,the rest time was 24 h and the speed was 180 r·min-1.On the basis,the composition of liquid medium was tested by L9(34) orthogonal test.The results showed that the effects of four factors on the dry weight of L.edodes were glucose >corn pulp > KH_2PO_4>K_2HPO_4,in which the content of glucose and corn pulp had a significant effect on the dry weight of mycelium(P<0.01),and the optimum conditions for liquid deep fermentation of L.edodes strain 0912 were glucose 3%,corn pulp 0.3%,K_2HPO_40.05%,KH_2PO_40.05%,matched with MgSO40.05% and VB10.005%,the dry weight of mycelium could reach 2.103 g·L-1,which was 1.49 times of that before optimization(1.417 g·L-1).
引文
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[14]金卫群,陈黛丽,蒋丽娜,等.杏鲍菇菌株液体培养菌种比较试验[J].食用菌,2017,39(6):34-35.
[15]张贺迎,耿立朵,武金霞.香菇液体菌种发酵条件的优化[J].食用菌,2017,39(6):16-19,24.
[16]覃宝山,覃勇荣,黄春凤,等.香菇培养基主要营养物质筛选及培养条件的优化[J].中国园艺文摘,2017,33(8):1-4.
[17]王萌萌,黄亮,张怡,等.糙皮侧耳液体发酵产木聚糖酶的条件优化[J].天津农林科技,2018(2):7-10.
[18]张安宁,刘连成.响应面法优化香菇液体发酵条件[J].江苏农业科学,2014,42(3):200-203.
[19]马琼,畅雷,吴雄.香菇深层发酵培养条件的优化[J].中国酿造,2009(6):74-76.
[20]聂建军,潘保华,李彩萍,等.香菇A05产胞外多糖发酵培养基配方优化[J].北方园艺,2018(20):145-148.
[21]徐思炜,张君胜,周雯.香菇液体菌种培养条件优化[J].江苏农业科学,2014,42(12):290-292.
[2]李静,王安建,刘丽娜,等.植物乳杆菌发酵法制取香菇柄膳食纤维的研究[J].保鲜与加工,2017,17(2):83-88.
[3]申进文,冯雅岚,庄庆利,等.香菇子实体多糖提取工艺优化研究[J].河南农业科学,2010(3):90-92.
[4]杨婷,裴雁曦,王景雪.香菇纤维素酶基cel6B的克隆及表达[J].华北农学报,2011,26(3):42-46.
[5]魏雅冬,王广慧,李贺,等.香菇液体发酵条件的优化[J].山西农业科学,2016,44(4):506-508.
[6]段超,李波,薛变丽,等.运城市主栽香菇菌株菌丝特性及亲缘关系的研究[J].山西农业科学,2017,45(2):197-199.
[7]黄梅.香菇的液体菌种制备及菌糠资源化研究[D].成都:四川师范大学,2014.
[8]KUES U,LIU Y.Fruiting body production in basidiomycetes[J].Applied microbiology and biotechnology,2000,54(2):141-152.
[9]张国锋.香菇0912栽培常见问题及对策[J].辽宁农业职业技术学院学报,2017,19(4):7-8.
[10]薛建臣,张忠伟,魏立敏,等.优质香菇新品种辽抚4号(0912)的栽培技术[J].食用菌,2015,37(4):44-45.
[11]刘世玲,卢兴潮,江坤,等.香菇液体菌种深层发酵工艺探索[J].中国食用菌,2016,35(1):21-24.
[12]魏雅冬,王广慧,郭海滨,等.香菇液体发酵培养基的优化研究[J].北方园艺,2015(12):136-138.
[13]王颖,陈琰,陈文强,等.基于胞外多糖和菌丝生物量的香菇发酵培养基优化[J].食品工业科技,2017,38(12):176-181.
[14]金卫群,陈黛丽,蒋丽娜,等.杏鲍菇菌株液体培养菌种比较试验[J].食用菌,2017,39(6):34-35.
[15]张贺迎,耿立朵,武金霞.香菇液体菌种发酵条件的优化[J].食用菌,2017,39(6):16-19,24.
[16]覃宝山,覃勇荣,黄春凤,等.香菇培养基主要营养物质筛选及培养条件的优化[J].中国园艺文摘,2017,33(8):1-4.
[17]王萌萌,黄亮,张怡,等.糙皮侧耳液体发酵产木聚糖酶的条件优化[J].天津农林科技,2018(2):7-10.
[18]张安宁,刘连成.响应面法优化香菇液体发酵条件[J].江苏农业科学,2014,42(3):200-203.
[19]马琼,畅雷,吴雄.香菇深层发酵培养条件的优化[J].中国酿造,2009(6):74-76.
[20]聂建军,潘保华,李彩萍,等.香菇A05产胞外多糖发酵培养基配方优化[J].北方园艺,2018(20):145-148.
[21]徐思炜,张君胜,周雯.香菇液体菌种培养条件优化[J].江苏农业科学,2014,42(12):290-292.