姬松茸发酵种龄筛选及发酵动力学分析

研究了不同种龄对姬松茸液体发酵过程中菌丝体干质量、胞外多糖含量、蔗糖利用率的影响，并运用动力学分析的方法对姬松茸菌体发酵菌丝体干质量、胞外多糖含量、蔗糖利用率、溶氧进行相关分析。结果表明，4 d种龄的姬松茸发酵液的菌丝体干质量、胞外多糖含量和蔗糖利用率均优于其他种龄的姬松茸发酵液，且通过5 L发酵罐放大试验菌丝体干质量、胞外多糖含量、蔗糖利用率分别为1.417 g/100 mL、6.967 g/L、82.5%，较摇瓶发酵培养分别提高了45.37%、20.41%、5.87%。通过各发酵参数的相关性分析表明，姬松茸液体深层发酵菌丝体干质量、胞外多糖含量同蔗糖利用率、溶氧之间存在一定的相关性。

Screening of inoculum age and fermentation dynamics analysis of Agaricus blazei Murill

The effects of inoculum age of Agaricus blazei Murill on mycelia dry mass, extracellular polysaccharide content and sucrose utilization ratio during liquid fermentation were researched. And the correlation of mycelia dry mass, extracellular polysaccharide content, sucrose utilization ratio and dissolved oxygen (DO) were analyzed by dynamics analysis method. The results showed that mycelia dry mass, extracellular polysaccharide content and sucrose utilization ratio of Agaricus blazei Murill with inoculum age 4 d were all better than that of other inoculum age, and were 1.417 g/100 ml, 6.967 g/L and 82.5%, respectively, by 5 L fermenter tests, which was 45.37%, 20.41% and 5.87% higher than that of shake flask fermentation culture. The correlation analysis of fermentation parameters showed that the mycelia dry mass and extracellular polysaccharide content of Agaricus blazei Murill in submerged fermentation had a certain correlation with sucrose utilization ratio and dissolved oxygen DO.