摘要
对不同培养时期黑木耳栽培袋的还原糖、多糖、总糖和可溶性蛋白质含量进行测定,旨在分析菌丝培养期、后熟期、催耳芽期基质营养成分的变化,进而分析黑木耳出耳代谢调控机制。研究结果表明:在培养的不同阶段基质中还原糖含量变化幅度较大,差别可达26倍,培养20d含量最高可达5.72mg/g干物质。总糖含量在不同生长阶段变化不大,并一直维持相对较高的水平。多糖含量在培养的20d和开口至耳线形成期达最高,而在后熟期含量相对较低。蛋白含量在菌丝生长期和后熟期相对较低,而在出耳芽期含量有所升高。
Determination was conducted on reducing sugars, polysaccharides, total sugar and soluble protein content of A uricularia A uricula culture bags during different cultivation time to analyze the substrate nutrition changes of mycelium, during the period of culturing, post-ripening and ear bud promoting, and to analyze the mechanism of metabolic regulation of the fructification of A uricularia A uricula. The results show that： the changes of reducing sugar content at different stages of reduction are significant, fup to 26 times in the substrate, training levels up to 20 days, 5.72mg / g dry matter. The total sugar content changed little in different growth stages, and has maintained a relatively high level. Polysaccharide content in the training of 20 days and the opening to the ear line formation of the highest, and in the ripening period were relatively low. Protein content of mycelial growth phase and after the relatively low maturity, while in the ear bud content was increased.
出处
《黑龙江科学》
2011年第4期15-17,共3页
Heilongjiang Science
基金
黑龙江省青年基金项目(编号:QC08C58)
关键词
黑木耳
基质
营养成分
A uricularia A uricula
substrate
nutriention components
