王劍鋒; 白濤; 饒軍
江西東華理工大學(xué)生物系; 江西東華理工大學(xué)生物系; 江西東華理工大學(xué)生物系 撫州344000; 撫州344000; 撫州344000

【中文摘要】 通過均勻設(shè)計(jì)研究了花臉香蘑(Lepista sordida)的液態(tài)發(fā)酵培養(yǎng)基和工藝條件,結(jié)果表明,花臉香蘑的最適生長(zhǎng)培養(yǎng)基的組成是:葡萄糖17.0g.L-1、米糠25.6g.L-1、氯化銨0.3g.L-1、豆餅粉0.7g.L-1、KH2PO42.4g.L-1、MgSO4.7H2O 0.2g.L-1、米糠水解液0.6%(以米糠干重計(jì)),初始pH6.0,在28℃、120r.min-1、裝量50mL/250mL的培養(yǎng)條件下培養(yǎng)7d,干重達(dá)到(26.6±3.6)g.L,為進(jìn)一步開發(fā)利用這一野生珍稀食藥用真菌奠定了基礎(chǔ)。

【英文摘要】 Submerged fermentation of Lepista sordida incubated in shake-flask was reserched by using uniform design.It was shown that hydrolysate from paddy hull had a positive effect on the growth of mycelia,and the optimal initial pH and cultivation volum of the cultures were pH 6.0 and 50mL/250mL respectively,while the most suitable medium was identified as follows: dextrose 17.0g·L-1,rice chaff 25.6g·L-1,ammonium chloride 0.3g·L-1,bean cake 0.7g·L-1,KH2PO4 2.4g·L-1,MgSO4·7H2O 0.2g·L-1,hydrolysate from paddy hull 0.6%.Under the optimized cultivation condition,the dry weight of hyphae of(26.6±3.6)g·L-1 was achieved on the seventh day of incubation in shake-flask.

【中文關(guān)鍵詞】 花臉香蘑(Lepista sordida); 均勻設(shè)計(jì); 液態(tài)發(fā)酵
【英文關(guān)鍵詞】 Lepista sordida; Uniform design; Submerged fermentation
【基金】江西省教育廳重點(diǎn)科技項(xiàng)目[2002]01

【文獻(xiàn)出處】 中國(guó)食用菌,Edible Fungi of China,編輯部郵箱,2007年04期 【DOI】CNKI:SUN:ZSYJ.0.2007-04-017