JI Hong,LIANG Yongjun,LIU Ning,et al.Research on Quality Evaluation and Standard System of Pleurotus eryngii Liquid Spawn[J].Northern Horticulture,2016,40(06):128-132.[doi:10.11937/bfyy.201606032]
杏鲍菇液体菌种质量评价及标准研究初探
- Title:
- Research on Quality Evaluation and Standard System of Pleurotus eryngii Liquid Spawn
- Keywords:
- Pleurotus eryngii; liquid strain; standard
- 文献标志码:
- A
- 摘要:
- 以杏鲍菇（Pleurotus eryngii）的4个品种为试材，采用液体发酵培养的方法，测量液体发酵过程中菌丝球密度、干重、直径以及发酵液pH值、还原糖等指标，研究液体发酵过程中菌丝球的生长情况及发酵液的变化；并通过感官检测、显微镜观察和菌丝球回接试验探索优良的液态杏鲍菇菌丝体的感官指标、生化指标和微生物学指标。结果表明：优质杏鲍菇液体菌种质量标准具体为菌液为淡黄色澄清状，含浓郁的苦杏仁味，无杂菌污染；菌丝球肉眼可见，洁白、均匀、表面有毛刺、直径<2.5 mm且浓度达到80%~100%；显微镜下菌丝体粗壮，每个视野有3~4个锁状联合；一般发酵时间为120~144 h。
- Abstract:
- The mycelial growth activity in liquid culture were studied using four species of Pleurotus eryngii.Mycelial density，dry weight，diameter，pH value，growth rate and the deoxidized sugar concentration were investigated.Moreover,the sensory，biochemical and microbiological parameters of excellent P.eryngii mycelium were determined by microscopic morphology detection and mycelia pellets back inoculation experiments.The results showed P.eryngii liquid spawn quality standard was that the culture liquid which was light yellow，clarified and bitter almond flavor.While the hypha ball was visible，white，uniform size，burr，and its diameter<2.5 mm，concentration reached 80%-100%.By microscope，the mycelium was robust，which contained 3-4 per visual fields and without sundry bacterium.The excellent P.eryngii mycelium was obtained through liquid fermentation for 120-144 hours.
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备注/Memo
第一作者简介：冀宏(1969-)，男，博士，教授，研究方向为食药用菌工程技术研究及现代农业技术经济与管理。E-mail： jihong8848@126.com.基金项目：山东省日照市科技局2014年应用技术研究与开发资助项目“杏鲍菇良种繁育及液体菌种生产技术应用研究”。