杏鲍菇液体菌种发酵过程相关指标变化规律
Study on the Variation Rule of Relative Index during Pleurotus eryngii Liquid Fermentation Process
周峰 1王涛 1李玉 1尚晓冬 1宋春艳 1李巧珍 1谭琦 1李正鹏1
作者信息
- 1. 上海市农业科学院食用菌研究所,农业部南方食用菌资源利用重点实验室,国家食用菌工程技术研究中心,国家食用菌加工技术研发分中心,农业部应用真菌资源与利用重点开放实验室,上海市农业遗传育种重点开放实验室,上海 201403
- 折叠
摘要
[目的]研究杏鲍菇液体菌种发酵过程相关指标变化规律,以进一步有效指导杏鲍菇液体生产.[方法]对杏鲍菇液体菌种发酵罐培养过程中菌丝量、CO2浓度及pH的变化规律进行研究.[结果]菌丝量与CO2浓度变化基本符合微生物增长的"S"型曲线.培养初期菌丝量增长缓慢,第4~8天快速增长,增长量维持在0.5 g/L以上;第9天后菌丝量增长速度趋于缓慢,菌丝量也逐渐趋于平稳,培养后期菌丝量略有下降.培养过程中pH变化较小,从培养初期到对数生长期,pH下降幅度不超过0.50.[结论]液体菌种发酵时间以8~9 d为宜.
Abstract
[Objcctive] To study the variation rule of the relative index during Pleurotus eryngii liquid fermentation process,in order to effectively guide industrial cultivation of Pleurotus eryngii.[Method]Study on the variation of the mycelium amount, concentration of CO2 and pH value during industrial cultivation of Pleurotus eryngii was carried out.[Result]During the culture of mycelium, the change of mycelium amount and the concentration of CO2 accorded with the S type growth curve, and the 4th-8th days was the period of logarithmic phase with the growth amount of mycelium 0.5 g/L per day.After 9 days, mycelium growth tended to slow, by the end of the mycelium cultivation, mycelium started slightly decreased.The pH value of medium changed slightly in 0.5 during the mycelium cultivation.[Conclusion]Three groups of parameters showed that the liquid strain fermentation time should be 8 to 9 days.
关键词
杏鲍菇/液体菌种/菌丝量/CO2浓度/pHKey words
Pleurotus eryngii/Liquid spawn/Mycelium amount/CO2 concentration/pH引用本文复制引用
基金项目
现代农业产业技术体系建设专项(CARS-24)
上海食用菌工程技术研究中心项目(16DZ2281300)
上海市食用菌产业技术体系建设专项(沪农科产字〔2017〕第9号)
出版年
2017
国家科技期刊平台
NSTL
维普
万方数据