工厂化金针菇菌株液体培养基的筛选和优化
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摘要
探究不同营养因素对金针菇液体发酵的影响,提高金针菇菌丝体产量,为金针菇的工厂化生产和液体发酵产物开发利用提供参考和依据。试验采用6种不同的碳源和氮源,并分别测定其对金针菇液体培养菌丝体干重的影响,进一步选取了良好的碳源、氮源、无机盐和维生素作为4个影响因子设计正交试验。供试碳源中的玉米粉、可溶性淀粉和葡萄糖是金针菇菌丝液体培养的良好碳源,供试氮源中的黄豆粉、麸皮和酵母粉培养效果优于其它供试氮源。影响金针菇液体培养中菌丝体干重的主要因素依次是碳源和氮源。试验确定了适宜的金针菇液体培养基配方为可溶性淀粉3%、麸皮3%、MgSO_4 0.05%、V_(B2) 0.01%。
The aim was to study the different nutritional factors affecting liquid fermentation of Flammulina filiformis, optimize the yield of mycelium in liquid culture medium, and provide the basis for the development and utilization of F. filiformis in industrial production. Effects of 6 kinds of carbon source and nitrogen source in liquid culture medium were tested. Different carbon source, nitrogen source, inorganic salt and vitamin impact on the yield of mycelium were tested based on orthogonal design. The results showed that the effect of cornmeal, soluble starch and glucose was better than other tested carbon source, and the mycelium grew better in soybean power, bran and yeast powder. The main factors affecting the yield of mycelium were carbon source and nitrogen source. The liquid culture medium of F. filiformis was as follows: 3% soluble starch, 3% bran, 0.05% MgSO_4 and 0.01% V_(B2).
The aim was to study the different nutritional factors affecting liquid fermentation of Flammulina filiformis, optimize the yield of mycelium in liquid culture medium, and provide the basis for the development and utilization of F. filiformis in industrial production. Effects of 6 kinds of carbon source and nitrogen source in liquid culture medium were tested. Different carbon source, nitrogen source, inorganic salt and vitamin impact on the yield of mycelium were tested based on orthogonal design. The results showed that the effect of cornmeal, soluble starch and glucose was better than other tested carbon source, and the mycelium grew better in soybean power, bran and yeast powder. The main factors affecting the yield of mycelium were carbon source and nitrogen source. The liquid culture medium of F. filiformis was as follows: 3% soluble starch, 3% bran, 0.05% MgSO_4 and 0.01% V_(B2).
引文
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[4]王洪波,赵从凯,郝会军,等.金针菇液体发酵条件初探[J].安徽农业科学,2009,37(1):40-41.
[5]姜宁,刘晓鹏,杨洪,等.金针菇液体培养基优化研究[J].安徽农业科学,2007(21):6429-6430.
[6]王稳.食用菌液体菌种的工艺研究及应用[D].江苏大学,2005.
[7]王小军.白色金针菇液体菌种工厂化生产相关工艺的研究[D].山西农业大学,2013.
[8]周丹,刘世玲,边银丙.响应面法优化富硒金针菇菌株发酵培养基的研究[J].食用菌学报,2006(1):33-36.
[9]高鹤永,弓爱君,曲冬梅,等.正交设计法优化Bt发酵培养基[J].现代农药,2004(5):11-12,39.