食品与机械2013，Vol.29Issue(3)：58-60,100,4.DOI:10.3969/j.issn.1003-5788.2013.03.015
香菇摇瓶发酵中钙盐对菌丝体生长的影响
Effect of calcium salt on the growth of Lentinan mycelium in course of shaking-flask fermentation
摘要
Abstract
To explore the effect of calcium salts on Lentinan growth,the liquid shaking-flask fermentation was studied by using the medium containing calcium carbonate,calcium lactate,calcium sulfate,calcium chloride,and calcium nitrate,respectively.The results were showed as follows:all calcium salts except calcium nitrate had a significant promoting effect on mycelium growth,and calcium sulfate was most advantageous to mycelium growth,and used calcium lactate as calcium salt in medium,as a result,the highest calcium-content mycelium and enrichment ratios of calcium had been gained.The promoting of mycelium growth was recorded with the calcium lactate concentration below 0.6％ (V/m),but the inhibition over 0.6％ (V/m).The highest calcium content in mycelium was recorded when calcium lactate was added to the PDY culture medium at a concentration of 1％ (V/m),however,the absorption of calcium significantly decreased with the increase of adding calcium lactate.关键词
香菇/摇瓶发酵/钙盐/菌丝生长Key words
lentinus edodes/shaking-flask fermentation/calcium salt/mycelium growth引用本文复制引用
陈永发,肖少香,陈振雄,马丽,刘青..香菇摇瓶发酵中钙盐对菌丝体生长的影响[J].食品与机械,2013,29(3):58-60,100,4.基金项目
湖南省科技厅科技计划项目(编号:S2011N20233430) （编号:S2011N20233430）
湖南省教育厅项目(编号:12C1088) （编号:12C1088）
