WEI Ya-dong,WANG Guang-hui,GUO Hai-bin,et al.Study on Optimization of Mushrooms Liquid Fermentation Medium[J].Northern Horticulture,2015,39(12):136-138.[doi:10.11937/bfyy.201512035]
香菇液体发酵培养基的优化研究
- Title:
- Study on Optimization of Mushrooms Liquid Fermentation Medium
- 文章编号:
- 1001-0009（2015）12-0136-03
- Keywords:
- mushroom; fermentation; medium optimization
- 分类号:
- Q 943.1
- 文献标志码:
- A
- 摘要:
- 以香菇为试材，在26℃、120 r/min的恒温摇床中震荡培养，以菌丝生物量为检测指标，通过单因素试验和正交实验，研究了供试菌株液体发酵最佳培养基配方。结果表明：最佳配方为麦麸100%，玉米粉2%、磷酸二氢钾0.10%、硫酸镁0.20%。
- Abstract:
- Taking mushroom as experimental materials，cultured at 26℃，120 r/m thermostatic shaker，mycelial biomass was selected detection index，was determined the optimal test strain liquid fermentation medium formula by the univariate test and orthogonal test.The results showed that the best medium formula were wheat bran 100%，corn flour 2%，potassium dihydrogen phosphate 0.1%，and magnesium 0.2%.
参考文献/References:
[1]王相刚.蕈菌学[M].北京:中国林业出版社,2010:245-267.[2]蔺银鼎,马艳宏,张福元,等.荪液体培养基优化配方筛选及培养基营养变化特性的研究[J].食用菌学报,2000,7(4):18-24.[3]陈文强,邓百万,张娟.猪苓液体培养基筛选研究[J].氨基酸和生物资源,2002,24(3):23-24.
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备注/Memo
第一作者简介：魏雅冬(1978-)，女，黑龙江绥化人，硕士，讲师，现主要从事微生物学和食用菌的教学与科研工作。E-mail：yadong1231@sina.com.基金项目： 绥化学院科学技术研究资助项目(K1401007)；绥化学院新农村建设研究资助项目（SXK120304）。