香菇富钙培养条件及其酯酶同工酶研究

食品科学 ›› 2008, Vol. 29 ›› Issue (7): 240-242.

香菇富钙培养条件及其酯酶同工酶研究

叶明, 陈辉,叶崇军

合肥工业大学生物与食品工程学院；合肥工业大学生物与食品工程学院安徽合肥230009；安徽合肥230009上海食用菌研究所；食用菌遗传育种农业部部级重点实验室；上海201106；安徽合肥230009

出版日期:2008-07-15 发布日期:2011-07-28

Study on Calcium-enriched Cultivation Condition for Lentinula edodes and Effect of Calcium Ion Concentration on Its Esterase Isozymes

YE Ming, CHEN Hui, YE Chong-Jun

1.College of Biotechnology and Food Engineering, Hefei University of Technology, Hefei 230009, China; 2.Key Laboratory of Gen and Breed of Mushroom, Agricultural Ministry of China, Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, Shanghai 201106, China

Online:2008-07-15 Published:2011-07-28

摘要/Abstract

摘要： 对香菇双单杂交NN22、QS29、QQ6菌株进行了富钙培养,其生长耐受钙的浓度范围为0～10mg/ml。选择富钙能力强的NN22菌株进行培养条件优化和酯酶同工酶分析,结果表明:NN22菌株在PDY培养基中富钙的适宜培养条件为4.0mg/mlCa2+、25℃、pH6.5、20d;在此条件下,1g菌丝(干重)的钙含量达到9.57mg,多糖含量为3.36mg。结果还显示,随着钙离子浓度的提高,香菇NN22菌株酯酶同工酶活性明显降低。

关键词: 香菇, 富钙, 培养条件, 酯酶同工酶

Abstract: Three di-mon mating strains (NN22,QS29 and QQ6) of Lentinula edodes were calcium-enriched in PDY medium with Ca2+ concentration range from 0 to 10 mg/ml. The optimization of cultivation conditions of strain NN22 was performed and analyzed by gel electrophoresis of esterase isoenzyme. The results showed that the highest Ca2+ intake of strain NN22 is obtained within 20 days at 25 ℃ and initial pH 7.0 in adding 4 mg/ml Ca2+ PDY. Under the optimized cultivation conditions, Ca2+ content and polysaccharide content of the strain NN22 reach 9.57 mg/g and 3.36 mg/g, respectively. The results also showed that along with the Ca2+ concentration enhancement, the esterase isozymes activities of strain NN22 of Lentinula edodes reduce obviously.

Key words: Lentinula edodes, calcium-enrichment, cultivation condition, esterase isozyme

叶明, 陈辉, 叶崇军. 香菇富钙培养条件及其酯酶同工酶研究[J]. 食品科学, 2008, 29(7): 240-242.

YE Ming, CHEN Hui, YE Chong-Jun. Study on Calcium-enriched Cultivation Condition for Lentinula edodes and Effect of Calcium Ion Concentration on Its Esterase Isozymes[J]. FOOD SCIENCE, 2008, 29(7): 240-242.

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