| 白阿魏菇深层发酵工艺的研究 |
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| 引用本文： | 李永泉,吴炬,杨全珍,秦卫平,沈东华,吴应文.白阿魏菇深层发酵工艺的研究[J].西北民族学院学报,2003,24(4):14-18. |
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| 作者姓名： | 李永泉 吴炬 杨全珍 秦卫平 沈东华 吴应文 |
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| 作者单位： | 西北民族大学医学院，兰州大学生命科学院，兰州大学生命科学院，兰州大学生命科学院，兰州大学生命科学院，兰州大学生命科学院 甘肃兰州730030，甘肃兰州730000，甘肃兰州730000，甘肃兰州730000，甘肃兰州730000，甘肃兰州730000 |
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| 摘 要： | 用单因子实验、正交实验,检测白阿魏菇深层发酵指数,结果为:摇瓶发酵的最佳条件为温度25℃,装液量为三角瓶体积的1/5,培养基起始pH值5.5,接种量10%,大号玻璃珠12个/瓶 通过单因子和正交实验可知,菌丝体生长的最佳碳源为土豆汁;发酵罐最佳培养基配方为葡萄糖0.5%,蔗糖0.5%,玉米粉5%,麸皮4%,蛋白胨0.2%,KH2PO40.1%,MgSO4·7H2O0.05%,羧甲基纤维素钠0.5%,VB1微量;发酵罐发酵时间为48h
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| 关 键 词： | 白阿魏菇 深层发酵 正交实验 |
| 文章编号： | 1009-2102(2003)04-0014-05 |
| 修稿时间： | 2003年10月31 |
Study on Submerged Fermentation Technology of Plerotus Nebrodensis |
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| LI Yong-quan,WU Ju,WU Ying-wen,QING Wei-ping,SHEN Dong-hua.Study on Submerged Fermentation Technology of Plerotus Nebrodensis[J].Journal of Northwest Minorities University(Natural Science ),2003,24(4):14-18. |
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| Authors: | LI Yong-quan WU Ju WU Ying-wen QING Wei-ping SHEN Dong-hua |
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| Institution: | LI Yong-quan~1,WU Ju~2,WU Ying-wen~2,QING Wei-ping~2,SHEN Dong-hua~2 |
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| Abstract: | The optimum growth temperature,fermentation period,fermentation broth contents of the shake flask culture and initiative pH of Plerotus nebrodensis showed 25,50(250 of flask),10% of volume of inoculation,12 pearl of glass bead and 5.5 respectively.The optimum carbon source is potato juice by utilizing the single factor experiment.The optimum fermentation medium selected with orthogonal experiment,934 contained 0.5% glucose,0.5% sucrose,5% maize powder,4% juice of bran,0.2% peptone,0.1% KH_2PO_4,0.05%MgSO_4 7H_2O,0.05% sodium carboxymethyl cellulose and a little thiamine.The fermentation period of fermenter is 48 h. |
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| Keywords: | plerotus nebrodensis submerged fermentation orthogonal test |
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