巴西蘑菇菌体深层发酵培养条件的优化及成分分析*

对巴西蘑菇深层发酵条件进行了详细的研究,确定了巴西蘑菇菌体发酵的最优方案是:7%葡萄糖,1.5%酵母膏,0.3%磷酸氢二钾,0.1%硫酸镁,VB1 10mg/100ml,自然pH,接种量为15%,装液量为100ml/250ml三角瓶,150r/min,25℃恒温培养9天,菌丝干重达到1.8g每100ml发酵液。通过对巴西蘑菇子实体与深层培养菌丝体中蛋白质营养成分及多糖含量进行了分析比较,发现它们均是极好的营养食品之源。

RESEARCH ON SUBMERGED FERMENTATION PROCESS AND NUTRITIVE ANALYSIS OF AGARICUS BLAZEI

Submerged fermentation process and amino acid analysis of Agaricus blazei strain were studied. Experimental results showed that the composition of the optimal fermentation medium was as fellows: 7% glucose, 1.5% yeast extract, 0.3% K2HPO4, 0.1% MgSO4 and 10mg/100mlVB1. The optimum cultural period was 9 days at 25℃ in 250-ml shake flasks at 150r/min. The best aeration ratio was 2:5 (medium volume: flask volume). The inoculation volume was 15%. The highest dry weight of mycelia of Agaricus blazei was obtained (about 1.8g/100ml) in the optimum culture. Comparison of the content of amino acid and polysaccharide between fruiting bodies and mycelia was made. It was found that fruiting bodies and mycelia were equally very good source for health food, and in the polysaccharide content mycelia is nearly equal to fruiting bodies.