摘要
以食用菌白木耳为试验菌种，通过斜面、摇瓶培养及深层发酵正交实验，研究了各培养阶段的基质组成。其结果得出，种子摇瓶培养基（ｇ／１００ｍｌ）：马铃薯２０％、葡萄糖２％、蛋白胨０．２％、ＫＨ_２ＰＯ_４０．１５％、ＭｎＳＯ_４０．０１％、ＣＭＣ－Ｎａ１％。深层发酵培养基组成为：土豆汁１．５％、玉米粉２．０％、麸皮３％、ＫＨ_２ＰＯ_４０．２％、吐温－８０为０．１％，其发酵产物菌丝体中所含粗多糖达１３．２３％，蛋白质含量为３２．８３％、氨基酸为１９．７５ｍｇ／１００ｇ干菌葡萄体，必需氨基酸为７．６７ｍｇ／１００ｇ干菌丝体。
The Edible Tremalla fuciformis was the experimental strain in this paper.Through the slope agar and the shaking flask culture and cross test of submerged fermentation,we search for the medium component druing different culture stage. The result was considered that seed culture medium was : potato 20%, glucose 2%, peptone 0. 2%, KH_2PO_4 0. 15%, MnSO_4 0. 01, CMC-Na 1%. Submerged fermentation culture medium was : potato 1. 5%, corn flour 2. 0%, (wheat) bran 3%,KH_2PO_4 0. 2%, Tween-800. 10% . Polysaccharide of mycelium of fermentation product was 13. 23%, protein 32. 83%, amino acid 19. 75%/100g dry mycelium, essential amino acid 7. 69mg/100g dry mycelium.
出处
《天津轻工业学院学报》
1996年第1期19-26,共8页
Journal of Tianjin University of Light Industry
关键词
白木耳
木耳
深层发酵
培养基
发酵
Tremalla fociformis
submerged fermentation
medium
