|Table of Contents|

Optimization of Liquid Spawn Fermentation Technology of Hymenopellis raphanipes by Response Surface Methodology

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2020年22
Page:
116-121
Research Field:
Publishing date:

Info

Title:
Optimization of Liquid Spawn Fermentation Technology of Hymenopellis raphanipes by Response Surface Methodology
Author(s):
LU Tie1; CHEN Huaizhong1; LI Yi1; JIN Yang1; LIU Yu2; XIE Zhaohui1
(1.College of Life Science and Bioengineering,Henan University of Urban Construction,Pingdingshan,Henan 467036;2.Agricultural College,Ludong University,Yantai,Shandong 264025)
Keywords:
submerged fermentation; mycelium biomass; edible mushroom; Oudemansiella radicata
PACS:
-
DOI:
10.11937/bfyy.20200529
Abstract:
Hymenopellis raphanipes (Berk.) R.H.Petersen commonly known as ‘Hei Pi Ji Zong Jun’ is a new commercial cultivation of hot edible mushroom.Liquid strains play an important role in the process of factorization of edible fungus.Taking H.raphanipes as material,on the basis of the single factor experiment on carbon source,nitrogen source and inorganic salt,using optimal factors for center combination analysis to optimize of liquid strain fermentation technology of Hymenopellis raphanipes.The results showed that the optimum conditions of liquid fermentation were sucrose 27.289 g·L-1,yeast extract 2.340 g·L-1,dipotassium hydrogen phosphate 2.294 g·L-1,vitamin B1 0.01 g·L-1,culture at 25 ℃ and 150 r·min-1for 6 days,the mycelium dry weight reached 6.01 g·L-1.The raw material needed for this process was simple,and the culture period of strain was simple short,easy to be used in factory culture and production.

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Last Update: 2021-02-07