食用真菌工业深层发酵研究

本文报道了食用真菌工业深层发酵的研究结果。深层发酵的培养基要具备生长繁殖所需要的各种营养成份,具备形成适当大小菌丝球的环境因素,这种环境因素即是培养液的粘性拉力和生物物理上的剪切作用。食用真菌工业深层发酵的工艺程序与抗生素发酵基本相似,但不同食用菌对工艺条件的要求有些差异。香菇菌(Lentinus edodes)深层发酵72—96小时,每毫升发酵液的菌球数可达5300—6800,菌丝干鼋达3.0—3.45％。发酵液的pH值随发酵的进行而下降,pH值可作为发酵终点的判断依据。发酵后期氨基氮含量高达8-14mg/100ml。紫孢侧耳(Pleurotus sapidus)深层发酵48小时,发酵液的pH值基本上保持不变。菌丝于重达可达3.2％。本文还提出了工业深层发酵培养食用真菌的开发利用途径。

Studies on Industrial Submerged Fermentation of Edible Fungi

The paper reported the results of studies on submerged fermentation of edible fungi. The medium for submerged fermentation should contain various nutrients, which is necessary for growth and reproduction of edible fungi,provide optimum environmental conditions, such as suitable viscosity, which determine the dimensions of mycelium mass. The procedure of submerged fermentation of edible fungi was very similar to that of antibiotics, but the technological conditions for different kinds of edible fungi were different. In the case of Lentinus edodes, it took 72-96 hours to ferment. By the end of fermentation, the number of mycelium mass reached 5300-6800/ml, the dry weight of mycelia was 3.20-3.45%, and the amount of aminonitrogen in suspension was as high as 8-14mg/100ml. The pH value of fermentation suspension gradually declined in the course of fermentation, and the time to finish fermentation! could be decided according to the pH value. In the case of Pleurotus sapidus, it took 48 hours to ferment, and the pH value of fermentation suspension kept almost in the same level during fermentation . By the end of fermentation, the dry weighs of mycelia reached about 3.2%. The last part of the paper suggesested the possible ways o use and exploit the products of submerged fermentation of edible fungi.