杏鲍菇液体菌种应用工艺参数的优化
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摘要
在工厂化栽培的条件下,利用液体菌种发酵罐和韩国先进的液体接种机等设备对瓶栽杏鲍菇液体菌种工厂化生产应用的工艺参数进行了优化。结果表明:杏鲍菇液体菌种发酵的最佳工艺参数为接种量150 mL、通气压力0. 050 MPa、培养液最适初始pH 6. 3,液体接种设备最佳接种喷射时间为0. 50 s,培养期最佳后熟时间为6—15 d。与使用固体菌种栽培相比,使用液体菌种可以使菌丝发满栽培瓶时间缩短6 d,并能保持单瓶产量稳定。
Under the condition of industrialized cultivation,the process parameters for the industrialized production and application of liquid spawn of Pleurotus eryngii in bottles were optimized by using liquid spawn fermentation tanks and Korea 's advanced liquid inoculating machine. The results showed that the optimum process parameters of P. eryngii liquid spawn were inoculation amount 150 m L,ventilation pressure 0. 050 MPa and culture liquid initial pH 6. 3. The optimum spraying time of liquid inoculation equipment was 0. 50 s,and the optimum after-ripening time of culture period was 6—15 d. Compared with solid spawn cultivation,liquid spawn could shorten the time of mycelium filling the bottle by 6 days,and keep the yield per bottle stable.
Under the condition of industrialized cultivation,the process parameters for the industrialized production and application of liquid spawn of Pleurotus eryngii in bottles were optimized by using liquid spawn fermentation tanks and Korea 's advanced liquid inoculating machine. The results showed that the optimum process parameters of P. eryngii liquid spawn were inoculation amount 150 m L,ventilation pressure 0. 050 MPa and culture liquid initial pH 6. 3. The optimum spraying time of liquid inoculation equipment was 0. 50 s,and the optimum after-ripening time of culture period was 6—15 d. Compared with solid spawn cultivation,liquid spawn could shorten the time of mycelium filling the bottle by 6 days,and keep the yield per bottle stable.
引文
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[2]中商产业研究院. 2017—2022年中国杏鲍菇市场深度分析与投资前景预测报告,R498460[R/OL].[2016-06-08]. http://www. chyxx.com/research/201702/498460. html.
[3]CHO S H,LEE S D,RYU J S,et al. Changes in quality of king oyster mushroom(Saesongi)during modified atmosphere storage[J]. Korean J.Postharvest Sci. Technol,2001(8):367-373.
[4]宋景平,王幸斌,陈树发.液体菌种未能推广之原因分析及对策研究[J].中国食用菌,2010,29(4):58,66.
[5]阮晓东,张晓黎,张惠文.食用菌液体菌种的发展与应用[J].辽宁农业科学,2008(1):32-35.
[6]蒋宁,李辉平,侯立娟,等.杏鲍菇液体菌种的研究及进展[J].山西科技,2018(4):50-54,59.
[7]李玉,于海龙,周峰,等.工厂化瓶栽杏鲍菇疏蕾研究[J].上海农业学报,2011,27(1):52-54.
[8]SUNG J,MOON H,PARK D. Growth condition of liquid culture by Pleurotus ostreatus[J]. The Korean Journal of Mycology,1999(27):1-9.
[9]黄毅.食用菌工厂化栽培实践[M].福州:福建科学技术出版社,2014.
[10]JAE-SAN R,MIN K K,CHAK H I,et al. Development of cultivation media for extending the shelflife andimproving yield of king oyster mushrooms(Pleurotus eryngii)[J]. Scientia Horticulturae,2015(193):121-126.
[11]MUSHTECH I,SUNG J M. A mass production method of fruiting bodies of Ascomycota or Basidiomycota using liquid spawn culture of single ascospore strains:Korea,C12N1/14[P]. 2006-11-10.
[12]潘辉.工厂化生产相关工艺对灰树花生长的影响研究[D].重庆:西南大学,2011.
[13]贾身茂,高喜梅.白灵菇产销现状和发展前景[J].食用菌,2005,27(2):4.
[14]黄毅.食用菌栽培学[M].北京:高等教育出版社,2010.
[15]李晓博,刘孝利,赵敬聪.低温刺激对杏鲍菇栽培效率的影响[J].现代农业研究,2018(10):30-31,37.
[16]林昌福.杏鲍菇栽培的细化管理技术及其常见问题探讨[J].南方农业,2018(20):21-22.