摘要
本文对４种羊肚菌在固体发酵条件下的菌丝生物量和降解淀粉作用进行了研究，结果表明：羊肚菌（Ｍｏｒｃｈｅｌａｅｓｃｕｌｅｎｔａ）、尖顶羊肚菌（Ｍ．ｃｏｎｉｃａ）、黑脉羊肚菌（Ｍ．ａｎｇｕｓｔｉｃｅｐｓ）和皱柄羊肚菌（Ｍ．ｃｒａｓｉｐｅｓ）在玉米粉培养基或马铃薯粉培养基上进行固体发酵时，菌丝生物量之间无显著差异；但α淀粉酶活力、淀粉降解率差异显著。４种羊肚菌中，尖顶羊肚菌的降解淀粉能力最强。在培养基中添加Ｃａ２＋和氮源以及将发酵时间从１５天延长到２５天均能显著提高羊肚菌的菌丝生物量、α淀粉酶活力和淀粉降解率。在添加１０％黄豆粉、０．１％Ｃａ（Ｃｌ）２，２５℃发酵２５天的玉米粉和马铃薯粉的发酵产物中，尖顶羊肚菌对玉米淀粉的降解率可达到７４．２％，对马铃薯淀粉的降解率可达到７９．８％。
In same solid fermentation medium, corn meal or potato meal medium, the mycelial biomass of four different Morchella species, M.esculenta, M.conica, M.angusticeps and M.crassipes , have no significant deciations, while the amylase activities and degradation rate of starch show significant differcnce. The M.conica is the strongest of four different Morchella species in degradation to starch. By supplement of Ca 2+ and nitrogen source, such as soybean meal, KNO 3, NH 4NO 3 and (NH 4) 2SO 4, and prolongation of fermentation time from 15 d to 25 d, the mycelial biomass and amylase activity and degradation rate of starch can be raised siginificantly.After M.conica 25 d fermentation at 25℃ in both the corn meal medium and the potato meal medium that is supplemented with 10% soybean meal and 0.1% Ca(Cl) 2, the degradation rates of corn starch and potato starch reach respectively 74.2% and 79.8%.
出处
《菌物系统》
CSCD
北大核心
1998年第4期312-317,共6页
Mycosystema
基金
山西省教委基金
关键词
羊肚菌
固体发酵
菌丝生物量
降解淀粉
Morchella, Solid fermentation, Mycelial biomass, Starch degradation
