【摘要】 为了探索大球盖菇菌丝液体培养过程中的生理生化变化，并确定最佳培养结束时间，对其培养过程中的菌丝干重、蛋白质含量、菌液pH和酶活性等指标进行监测和分析，并进行液体培养终点验证试验。结果表明，第3～7 d菌丝干重迅速增加，菌丝生长速率最快，第9 d达到最大值（0.54±0.02） g·150 mL^-1。第7 d,菌液的pH迅速下降至5.5以下，菌液过氧化氢酶活性达到最大值（104.77±0.81）μmol·min^-1·mL^-1。第8 d,菌液漆酶、超氧化物歧化酶和锰过氧化物酶活性达到最大值，分别为（32.25±0.75）、（30.2±1.6） nmol·min^-1·mL^-1和（3.98±0.05）μmol·min^-1·mL^-1。第9 d,菌丝蛋白质含量达到最大值（1 950±50）μg·mL^-1。摇瓶培养7 d和8 d的液体菌种接种至栽培种的固体培养基后，满瓶时间为（31±1） d,显著低于用培养5 d和9 d的液体菌种制备栽培种的满瓶时间。可以确定大球盖菇菌丝液体培养的培养终点应控制在第7～8 d。这些研究结果为采用液体原种技术生产大球盖菇栽培种提供了重要参考。更多还原

【Abstract】 In order to explore the physiological and biochemical changes of Stropharia rugosoannulata mycelium during liquid culture and determine the optimal end time of culture, the mycelium dry weight, protein content, pH of bacterial liquid and enzyme activity were monitored and analyzed during the culture process, and liquid culture endpoint verification tests were carried out. The results show that the dry weight of mycelium increases rapidly from the 3^th to the 7^th day, and the mycelium growth rate is the fastest, the maximum value reaches to（0.54±0.02） g·150mL^-1 on the 9^th day. On the 7^th day, the pH of the solution drops rapidly to below 5.5, and the catalase activity of the solution reaches the maximum value of（104.77±0.81） μmol·min^-1·mL^-1. On the 8^th day, the activity of laccase, superoxide dismutase, and manganese peroxidase reaches maximum values of（32.25±0.75）,（30.2±1.6） nmol·min^-1·mL^-1 and（3.98±0.05） μmol·min^-1·mL^-1. On the 9^th day, the mycelial protein content reaches the maximum value of（1 950±50） μg·mL^-1. After inoculating liquid cultures grown for 7 and 8 days into solid culture medium for cultivation, the full bottle time（31±1） days is significantly shorter than that of cultivation using liquid cultures grown for 5 and 9 days. It can be determined that the culture endpoint of the liquid culture of mycelium of the Stropharia rugosoannulata should be controlled between 7 and 8 days. These findings provide a valuable reference for the production of Stropharia rugosoannulata cultivars using the liquid stock technique.更多还原