FOOD SCIENCE ›› 2008, Vol. 29 ›› Issue (2): 280-283.

Previous Articles     Next Articles

Study on Liquid Cultivating Conditions of Morchella costata (Vent.) Pers.

 YANG  Fang, WANG  Xin-Feng, ZHU  Jun, LI  Gang, LIU  Yan-Wen, YUAN  Sheng   

  1. 1.Key Laboratory of Microbial Engineering, College of Life Sciences, Nanjing Normal University, Nanjing 210097, China;2.Institute of Resource Microorganism, Department of Biology, Huaiyin Teachers’ College, Huaian 223300, China
  • Online:2008-02-15 Published:2011-08-24

RichHTML

0

PDF (PC)

356

Abstract: The optimization of culture of Morchella costata (Vent.) Pers on liquid culture was studied. With dry weight of mycelium, inopolysaccharide(IPS) output and its yield. The results showed that the concentration of starch was 2%, the chorma of lobster sauce was 1%, the concentration of MgSO4·7H2O was 0.1% and the concentration of KH2PO4 was 0.05%, the initial pH of culture was 7.5, and the temperature was 28 ℃. The dry weight of mycelium reached 16.94 g/L, and the weight of inopolysaccharides(IPS) reached 0.984 g/L after culturing for 8 days.

Key words: Morchella costata (Vent.) Pers, liquid culture, inopolysaccharides(IPS)