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对草菇工厂化生产中液体菌种的制作和出菇进行研究。通过摇床发酵进行草菇液体菌种配方的选择以及菌丝发酵终点的确定实验,并探索不同播种方法及不同发酵天数对出菇的影响。结果表明以葡萄糖20.2 g、蛋白胨2.0 g、酵母膏2.0 g、硫酸镁0.5 g、磷酸二氢钾1.0 g、磷酸氢二钾1.0 g,蒸馏水1 000 mL,pH8.3为液体培养基配方,发酵6 d后,直接将液体菌种洒在栽培料面并混匀的方法,出菇效果最佳。本研究首次系统探索草菇从母种到工厂化栽培出菇的最优配方、流程及方法,为草菇液体菌种的制作和工厂化栽培提供参考。
Research on the making and fruiting of liquid bacteria species in mushroom factory production. The choice of straw mushroom liquid bacterial species formula and the determination of mycelium fermentation end point were carried out by shaking table fermentation, and the effects of different sowing methods and days of fermentation on fruiting bodies were explored. The results showed that 20.2 g of glucose, 2.0 g of peptone, 2.0 g of yeast extract, 0.5 g of magnesium sulfate, 1.0 g of potassium dihydrogen phosphate, 1.0 g of dipotassium hydrogen phosphate, 1,000 mL of distilled water and pH 8.3 were used as the liquid culture medium to ferment 6 d, the liquid sprinkling sprinkled directly in the cultivation of noodles and mixing method, fruiting best. This study systematically explored the optimal formula, flow and method of straw mushroom cultivation from mother to plant, and provided reference for making mushroom strains and industrialized cultivation.