莲花菌菌株Sd的液态发酵特性研究

莲花菌是一种珍贵的药、食两用真菌。目前,国内外对于莲花菌的研究多以固态栽培及其多糖的提取为主,而不受自然气候等条件限制的可大规模工业化生产的莲花菌液态深层发酵技术国内外还未见有成功的报道。本研究采用固态栽培上广泛使用的莲花菌菌株Sd,用8L全自动机械通风搅拌发酵罐探讨其液态深层培养特性,并结合发酵生产实际施行了中间补料动态调控,通过观测和综合分析其pH、残糖浓度、溶氧及菌丝量的动态变化过程,可以确定菌株Sd的发酵前40h为发酵的适应期对数生长期在接种后94～104h之间,104～200h之间为稳定期;200h后菌丝开始自溶,处于衰落期,应该放罐。此结果对于指导莲花菌菌株Sd的发酵生产具有重要意义,也将为莲花菌的生理生化及遗传特性的研究奠定基础。

Research on Submerged Fermentation Properties of Grifola frondosa Sd

Grifola frondosa is one mushroom species, preciously edible and medicinal. The research on Grifola frondosa focuses on its solid culture and polysaccharides isolation, and also on the submerged fermentation technology with little natural conditions effects. Since the successful production of Grifola frondosa in a large scale has not been reported yet. The submerged fermentation properties of Grifola frondosa Sd as applied broadly in solid culture were studied with the 8L fermentor while the fermentation processes were dynamically regulated by feed-up method based on the practice of fermentation production. In general, it can be determined that lag phase of fermentation be existed in the first 40h, log phase between 94h and 104h, stationary phase between 104h and 200h, and decline phase after 200h from the changing tendencies of pH value, and DO(dissolved oxygen), and availability of glucase and mycelia mass. The results can have great effect in directing the production of Grifola frondosa Sd by the method of submerged fermentation, and in researching the physiological, biochemical and genetical properties of Grifola frondosa.