安徽农业科学2017，Vol.45Issue(18)：9-10,14,3.
杏鲍菇液体菌种发酵过程相关指标变化规律
Study on the Variation Rule of Relative Index during Pleurotus eryngii Liquid Fermentation Process
摘要
Abstract
[Objcctive] To study the variation rule of the relative index during Pleurotus eryngii liquid fermentation process,in order to effectively guide industrial cultivation of Pleurotus eryngii.[Method]Study on the variation of the mycelium amount, concentration of CO2 and pH value during industrial cultivation of Pleurotus eryngii was carried out.[Result]During the culture of mycelium, the change of mycelium amount and the concentration of CO2 accorded with the S type growth curve, and the 4th-8th days was the period of logarithmic phase with the growth amount of mycelium 0.5 g/L per day.After 9 days, mycelium growth tended to slow, by the end of the mycelium cultivation, mycelium started slightly decreased.The pH value of medium changed slightly in 0.5 during the mycelium cultivation.[Conclusion]Three groups of parameters showed that the liquid strain fermentation time should be 8 to 9 days.关键词
杏鲍菇/液体菌种/菌丝量/CO2浓度/pHKey words
Pleurotus eryngii/Liquid spawn/Mycelium amount/CO2 concentration/pH分类
农业科技引用本文复制引用
周峰,王涛,李玉,尚晓冬,宋春艳,李巧珍,谭琦,李正鹏..杏鲍菇液体菌种发酵过程相关指标变化规律[J].安徽农业科学,2017,45(18):9-10,14,3.基金项目
现代农业产业技术体系建设专项(CARS-24) （CARS-24）
上海食用菌工程技术研究中心项目(16DZ2281300) （16DZ2281300）
上海市食用菌产业技术体系建设专项(沪农科产字〔2017〕第9号). （沪农科产字〔2017〕第9号）
