巴西蘑菇深层发酵培养条件的优化研究

食品科学 ›› 2002, Vol. 23 ›› Issue (11): 85-88.

巴西蘑菇深层发酵培养条件的优化研究

贾薇, 张劲松, 周昌艳

上海市农科院食用菌研究所

出版日期:2002-11-15 发布日期:2011-12-31

Studies on the Submerged Fermention Process of Agaricus Blazei Murill

JIA Wei, ZHANG Jin-Song, ZHOU Chang-Yan

Online:2002-11-15 Published:2011-12-31

摘要/Abstract

摘要： 本文对巴西蘑菇深层发酵条件进行了详细的研究,确定了巴西蘑菇发酵的最优方案是:7％葡萄糖,1.5％酵母膏,0 3％磷酸氢二钾,0.1％硫酸镁,VB110mg/100ml.自然pH,接种量为15％,装液量为100ml/250ml三角瓶,150r/min,25℃恒温培养9d,菌丝干重达到1.8g每100ml发酵液。

关键词: 巴西蘑菇, 深层培养菌丝体

Abstract: Agaricus blazei Murill was a delicious medicinal fungus. In this paper, the submerged fermetation process and amino analysis of the strain were studied . Experimental results showed that the composition of the optimal fermentation medium was as fellows: 7%lucose, 1. 5% yeast extract, 0. 3%K2HPO4, 0. 1%MgSO4and 10mg/100mlVB1. The optimum cultural period was 9 days at 25℃ in 250ml flasks shaked at 150r/min. Thebest aeration ratio was 2: 5 (medium volome: flask volume). The inoculation size was 15% . The dry weight of mycelia of Agaricus blazei Murill was obtained about 1. 8g /100ml in the optium culture.

Key words: Agaricus blazei , Murill Submerge Cultivates mycelium

贾薇, 张劲松, 周昌艳. 巴西蘑菇深层发酵培养条件的优化研究[J]. 食品科学, 2002, 23(11): 85-88.

JIA Wei, ZHANG Jin-Song, ZHOU Chang-Yan. Studies on the Submerged Fermention Process of Agaricus Blazei Murill[J]. FOOD SCIENCE, 2002, 23(11): 85-88.

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