劉映淼; 王蘭青; 高玉千; 戚元成; 申進文; 邱立友
河南農(nóng)業(yè)大學(xué)生命科學(xué)學(xué)院

【中文摘要】 食用菌液體菌種由于具有不耐貯藏和不便于運輸?shù)热秉c,極大地限制了液體菌種的推廣應(yīng)用。研究報道了一種食用菌液體菌種固化技術(shù),可有效解決液體菌種的上述缺點。在優(yōu)選的蔗糖、豆餅粉液體培養(yǎng)基中搖瓶培養(yǎng)香菇856,將得到的菌絲球與優(yōu)選的主要成分是棉籽殼的固化載體基質(zhì)按1∶6的比例混合,制成固化菌種,室溫保藏30d,與保藏0d的固化菌種相比,呼吸強度低,纖維素酶活力明顯升高,萌發(fā)力強,菌絲生長快。

【英文摘要】 The application and popularization of edible mushroom liquid spawn had been limited greatly due to its short storage time and shiping inconvenience. The liquid spawn solidification technique discussed in the present report would be a facility resolution to overcome the disadvantages of liquid spawn. Lentinus edodes 856 was cultivated by shaking flask in a selected optimum liquid medium, in which sugar and soybean cake powder were main compositions. Solidification spawn was made of the mixture of hyphae pellet and optimum solid carrier medium composed of cottonseed hull mainly, and the proper proportion between hyphae pellet and carrier medium was 1∶6. Compared to that of the solidification spawn stored for 0 d, the breathe intensity of solidification spawn stored for 30 d was decreased, and cellulase activity was otherwise higher and growth faster.

【中文關(guān)鍵詞】 香菇; 液體菌種; 固化技術(shù)
【英文關(guān)鍵詞】 Lentinus edodes; Liquid spawn; Solidification technique
【基金】河南省科技攻關(guān)項目(編號:0524040003)。

【文獻出處】 中國食用菌,Edible Fungi of China,編輯部郵箱,2009年01期 【DOI】CNKI:SUN:ZSYJ.0.2009-01-009