王剑锋; 白涛; 饶军
江西东华理工大学生物系; 江西东华理工大学生物系; 江西东华理工大学生物系 抚州344000; 抚州344000; 抚州344000

【中文摘要】 通过均匀设计研究了花脸香蘑(Lepista sordida)的液态发酵培养基和工艺条件,结果表明,花脸香蘑的最适生长培养基的组成是:葡萄糖17.0g.L-1、米糠25.6g.L-1、氯化铵0.3g.L-1、豆饼粉0.7g.L-1、KH2PO42.4g.L-1、MgSO4.7H2O 0.2g.L-1、米糠水解液0.6%(以米糠干重计),初始pH6.0,在28℃、120r.min-1、装量50mL/250mL的培养条件下培养7d,干重达到(26.6±3.6)g.L,为进一步开发利用这一野生珍稀食药用真菌奠定了基础。

【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.

【中文关键词】 花脸香蘑(Lepista sordida); 均匀设计; 液态发酵
【英文关键词】 Lepista sordida; Uniform design; Submerged fermentation
【基金】江西省教育厅重点科技项目[2002]01

【文献出处】 中国食用菌,Edible Fungi of China,编辑部邮箱,2007年04期 【DOI】CNKI:SUN:ZSYJ.0.2007-04-017