LU Tie,CHEN Huaizhong,LI Yi,et al.Optimization of Liquid Spawn Fermentation Technology of Hymenopellis raphanipes by Response Surface Methodology[J].Northern Horticulture,2020,44(22):116-121.[doi:10.11937/bfyy.20200529]
响应面优化卵孢小奥德蘑的液体菌种发酵工艺
- Title:
- Optimization of Liquid Spawn Fermentation Technology of Hymenopellis raphanipes by Response Surface Methodology
- 文献标志码:
- A
- 摘要:
- 卵孢小奥德蘑俗称“黑皮鸡枞菌”，是新近商业化栽培的热点食用菌。液体菌种在食用菌工厂进程中起着重要的作用。该研究以卵孢小奥德蘑为试材，对其液体菌种最佳发酵培养条件进行了探索，在碳源、氮源、无机盐单因素试验的基础上，采用最优的因子进行中心组合分析法对卵孢小奥德蘑液体菌种发酵工艺进行优化。结果表明：蔗糖27.289 g·L-1、酵母膏2.340 g·L-1、磷酸氢二钾2.294 g·L-1、维生素B10.01 g·L-1在25 ℃、150 r·min-1，培养6 d为液体菌种发酵的最佳状态，菌丝体干质量6.01 g·L-1。该工艺所需原料简单、菌种培养周期短，易应用于工厂化栽培生产。
- 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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备注/Memo
第一作者简介：鲁铁（1984-），男，博士，讲师，现主要从事大型真菌资源等研究工作。E-mail:lutie1125@sina.com.责任作者：谢朝晖（1969-），男，博士，副教授，现主要从事功能食品等研究工作。E-mail:xiezhaohui@hncj.edu.cn.基金项目：河南省科技攻关计划资助项目（182102110093）；山东省重点研发计划资助项目（2019GSF108165）。收稿日期：2020-02-15