摘要
报道了香菇菌摇瓶发酵试验结果,发酵工艺程序与抗生素发酵基本相似。以香菇菌Cr-021为材料,研究了8种营养物质对香菇菌丝生长的影响。应用L_9(3~4)正交试验得出了匀浆化培养基和摇瓶发酵培养基。通过试验,确定了摇瓶发酵的最佳温度为25℃,振荡频率220r/min,装量50ml等。用匀浆化菌种代替传统工艺中直接用斜面母种作为一级摇瓶种源,使发酵周期缩短了2—3d。在正交试验的基础上,设计了CDG等三种摇瓶培养基并进行摇瓶发酵分析,其中CDG产干菌丝重6.8g/100ml,氨基氮含量为0.24mg/ml。
Hyphae growth of a mushroom (Lentinus edodes) by flask-shaking-culture, a technique similar to antibiotic fermentation, has been described. The effect of eight nutrients on the growth of hypha has been evaluated, and the prescriptions of homogenafced aad flask-shaking-cultural media have also been worked out by arthogonal experiment. Results indicated that the optimum temperature for flask-shaking fermentation was 25℃, shaking frequency 220 r/min, medium volume 50 ml,and the fermentation period is 2-3 days shorter by inoculating homogenized cultures than the fermentation period by traditional technique by inoculating agar slant culture. Based on orthogonal experiment, three media have been designed for analysis. Among the three, medium CDG gave the dry weight of mycelium 6.8 g/100 ml, and the content of amino N 0.24 mg/ml.
出处
《江西科学》
1992年第3期175-182,共8页
Jiangxi Science
关键词
香菇
发酵
菌丝干重
正交试验
Lentinus edodes ( Berk ) Sing, Fermentation, Homogenization,Dry weight of hypha, Orthogonal experiment
