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卵孢长根菇液体发酵培养基配方优化

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  • 国家科技期刊平台
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以卵孢长根菇菌株H1为试材，以菌丝生物量为主要评价指标，在碳氮源单因素试验的基础上，采用Plackett-Burman设计对影响卵孢长根菇液体发酵培养生物量的主效因素进行筛选，通过最陡爬坡试验及Box-Benhnken响应面法对卵孢长根菇液体发酵培养基成分进行优化，以期获取优良液体菌种，为工厂化大规模生产卵孢长根菇提供保障。结果表明，适合卵孢长根菇的最适碳源为玉米粉，最适氮源为豆粕粉。当摇床转速150r/min、培养温度为25 ℃时，优化后卵孢长根菇液体发酵培养基成分为葡萄糖 25。8 g/L、玉米粉 26。0 g/L、KH2P041。0 g/L、豆粕粉 1。5 g/L、酵母粉 1。0 g/L、MgSO4 0。4 g/L、维生素 B1(VB1)0。01 mg/L，其卵孢长根菇菌丝生物量可达23。2 g/L。与常规培养基对比，培养周期缩短3 d，菌丝活力更高。
Optimization of Oudemansiella raphanipes Liquid Fermentation Medium
Oudemansiella raphanipes strain H1 was used as experimental material and single factor test,Plackett-Burman design,maximum climb test and Box-Benhnken design response surface method were used to optimize the liquid culture medium of strain H1 with mycelial dry weight as the main evaluation index,in order to improve the mycelium biomass of O.raphanipes liquid seeds,and provide the guarantee for the industrial large-scale production of O.raphanipes.The results showed that the most suitable carbon source for the growth of O.raphanipes was corn meal and the most suitable nitrogen source was soybean meal.When the rotating speed of shaker was 150 r/min and the culture temperature was 25 ℃,the formula of optimized liquid fermentation medium was 25.8 g/L glucose,26.0 g/L corn flour,1.0 g/L KH2PO4,1.5 g/L soybean meal,1.0 g/L yeast extract powder,0.4 g/L MgSO4,0.01 mg/L VB1,and under this culture condition,the measured value of mycelium dry weight was 23.2 g/L.The culture cycle was shortened by 3 d,and the mycelial activity was higher compared with conventional medium.

Oudemansiella raphanipesPlackett-Burman experimentResponse surface methodLiquid spawnFermentation medium

刘国丽、陈珣、肖军、马晓颖、张敏、张鹏、张曼、龚娜

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辽宁省农业科学院食用菌研究所,辽宁沈阳 110161

辽宁省葫芦岛市建昌县现代农业发展服务中心,辽宁建昌 125300

卵孢长根菇 Plackett-Burman试验 响应面 液体菌种 发酵培养基

辽宁省"揭榜挂帅"科技攻关专项辽宁省应用基础研究计划国家食用菌产业技术体系建设项目辽宁省农科院食药用菌栽培学科建设项目辽宁省农科院院长基金

2021JH1/104000352022JH2/101300160CARS-202022DD0723112024QN1804

2024

10.15933/j.cnki.1004-3268.2024.05.014

河南农业科学
河南省农业科学院

河南农业科学

CSTPCD北大核心
影响因子：0.787
ISSN：1004-3268
年,卷(期)：2024.53(5)