关键词: 莲花菌Sd, 菌丝体, 液态发酵, 发酵特性

Abstract: 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.

Key words: Grifola frondosa Sd, mycelia, submerged fermentation, fermentation properties