| 真姬菇液体菌种培养基筛选和摇瓶发酵条件的研究 |
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| 引用本文： | 王丽娟,刘林德,卜庆梅,王爱云,王淑芳. 真姬菇液体菌种培养基筛选和摇瓶发酵条件的研究[J]. 食品科学, 2010, 31(17): 323-326. DOI: 10.7506/spkx1002-6630-201017072 |
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| 作者姓名： | 王丽娟 刘林德 卜庆梅 王爱云 王淑芳 |
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| 作者单位： | 鲁东大学生命科学学院 |
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| 摘 要： | 采用摇瓶培养法对真姬菇液体菌种培养基筛选和发酵条件进行研究。研究表明，真姬菇液体菌种最佳组合培养基为：葡萄糖3g/100mL、玉米淀粉1g/100mL、黄豆粉1.5g/100mL、(NH4)2SO4 0.3g/100mL、KH2PO4 0.2g/100mL、MgSO4·7H2O 0.1g/100mL 和VB1 10mg/L。真姬菇摇瓶发酵最佳条件为：起始pH 值为6.0，500mL 锥形瓶装液量140～150mL，摇床转速180r/min，温度26℃，二级摇瓶发酵时间72h，接种量10%～12%。
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| 关 键 词： | 真姬菇 培养基筛选 发酵条件 |
| 收稿时间： | 2010-06-27 |
Screening of Optimal Liquid Medium for Hypsizigus marmoreus and Optimization of Its Shake Flask Incubation Conditions |
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| WANG Li-juan,LIU Lin-de,BU Qing-mei,WANG Ai-yun,WANG Shu-fang. Screening of Optimal Liquid Medium for Hypsizigus marmoreus and Optimization of Its Shake Flask Incubation Conditions[J]. Food Science, 2010, 31(17): 323-326. DOI: 10.7506/spkx1002-6630-201017072 |
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| Authors: | WANG Li-juan LIU Lin-de BU Qing-mei WANG Ai-yun WANG Shu-fang |
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| Affiliation: | School of Life Sciences, Ludong University, Yantai 264025, China |
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| Abstract: | In this study, medium composition and process conditions for the liquid-state incubation of Hypsizigus marmoreus in a shake flask were explored. The optimal medium composition was found to consist of 3 g/100 mL glucose, 1 g/100 mL corn starch, 1.5 g/100 mL soybean cake, 0.3 g/100 mL (NH4)2SO4, 0.2 g/100 mL KH2PO4, 0.1 g/100 mL MgSO4·7H2O and 10 mg/L Vitamin B1. Initial pH of 6.0, medium volume contained in a 500 mL flask of 140－150 mL, shaking speed of 180 r/min, incubation temperature of 26 ℃, incubation time of 72 h and inoculum size of 10%－12% were found optimal. |
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| Keywords: | Hypsizigus marmoreus medium selection incubation conditions |
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