上海农业学报2025，Vol.41Issue(2)：33-40,8.DOI:10.15955/j.issn1000-3924.2025.02.05
保藏温度及时间对香菇液体菌种质量的影响
Effects of preservation temperature and time on the quality of Lentinula edodes liquid spawn
摘要
Abstract
To explore the optimal preservation temperature and time of Lentinula edodes liquid spawn,the soluble protein content,reducing sugar content,malonaldehyde content,extracellular enzyme activity,intracellular enzyme activity,mycelial filling time,fruiting body yield in the culture medium of 'Huxiang F6' were determined.The results showed that the pH value of fermentation solution at different preservation temperature decreased and then increased with the preservation time,and it was the lowest on the 2nd day of preservation.The reducing sugar content decreased gradually with the preservation time,and it was the lowest on the 9th day of preservation.For the same preservation time,the mycelial biomass was the highest at 20℃,with an average of 9.06 g/L.For the same preservation temperature,the mycelial biomass increased first,then decreased and then increased with the preservation time.The activities of superoxide dismutase,catalase,ascorbate peroxidase,laccase and manganese peroxidase all increased and then decreased with the preservation time.There was no significant difference in the mycelial filling time under different preservation temperature from day 1 to day 7,while the difference was significant from day 8 to day 10,and the mycelial filling time increased with the preservation time.The highest single rod yield was 947.32 g on the 8th day of preservation at 15 ℃,and the lowest single rod yield was 743.05 g on the 1st day of preservation at 10 ℃.There was no significant difference in single rod yield under different preservation temperature for the same preservation time.The results of this study provided a theoretical basis for the industrialization of L.edodes liquid spawn.关键词
香菇/保藏温度/保藏时间/液体菌种/质量Key words
Lentinula edodes/Preservation temperature/Preservation time/Liquid spawn/Quality分类
园艺学与植物营养学引用本文复制引用
董浩然,吴立峰,蔡轶泓,周峰,李玉,于海龙,李巧珍,姜宁..保藏温度及时间对香菇液体菌种质量的影响[J].上海农业学报,2025,41(2):33-40,8.基金项目
国家现代农业产业技术体系(CARS-20) （CARS-20）
重要食药用菌种质资源收集评价和利用 （）
