【作者】 莫美华； 朱华伟； 陈静叼； 马建伟；

【Author】 MO Mei-Hua ZHU Hua-Wei CHEN Jing-Diao MA Jian-Wei (Food Science College of South China Agricultural University,Guangzhou,510642,China)

【机构】 华南农业大学食品学院；

【摘要】 巨大口蘑Tricholoma giganteum（Massee）是热带地区的一种大型食用菌。它具有极高的营养价值和保健作用,从而受到了市场的热烈欢迎,但其生长速度较慢,从母种到出菇需要5个月时间,严重制约了该产业的发展。如果能够使用液体接种技术,将能大大缩短其栽培周期,具有重要的经济效益。因此,本文对巨大口蘑的发酵条件进行了优化,以期提高其生产效率。本文采用均匀设计法优化了巨大口蘑液体摇瓶发酵培养条件。选取发酵的温度、培养基初始pH、摇瓶装液量、摇瓶转速为参试因子,每因子设6个水平,利用U₆（6⁴）的均匀设计表安排实验,实验结果用DPS9.50数据处理软件进行二次多项式回归分析,得到回归方程:Y=10.00190124-0.00009336159358X₁*X₁-0.006147322918X₁*X₄+0.0010413843304X₂*X₄+0.00006497290543X₃*X₄对回归方程进行检验,最终得出相关系数R=0.9998,调整后相关系数Ra=0.9991,F值=731.7352,显著水平p值=0.0277,剩余标准差SSE=0.0099,说明方程的可信度好。利用数学模型模拟,得到优化发酵条件为:采用250ml三角瓶,装液量179 mL,培养基初始pH为6.0,发酵温度28℃、摇床转速165 r/min。在该优化条件下发酵菌丝体平均干重为1.6870g/瓶,而筛选试验中最好的组合的菌丝体平均干重仅为0.6142g/瓶,两者差异极显著,这说明上述筛选出的优化发酵条件即为最适宜巨大口蘑生长的发酵条件。更多还原

【Abstract】 Tricholoma giganteum Massee is one of the most delicious edible mushroom in the tropical area.It has extremely high nutritive value and health care functions.So it has received a warm welcome in the marketplace.But it grew slowly and took five months from slant strain culture to gain fruitbodies with traditional cultivation method.It has some shortage,such as period too long,inefficiency and resulting in the current market supply.It’s important to optimize the condition of shake flask culture of Tricholoma giganteum so that the liquid strain could be used during Tricholoma giganteum culture.The aim of this study was to obtain the best fermentation condition of Tricholoma giganteum Massee,and shorten the culture period of Tricholoma giganteum Massee,and obtained the biggest economy benefit. Four factors,named the fermentation temperature,the original pH of the medium,the liquid medium volume in 250 mL triangular flask and the rotate speed of shake flask were selected as experimental factors in the fermentation process.U6(64) design table was used to arrange experiment and every factor contained six levels. The dry weight of mycelium of different fermentation conditions were studied as the object function,DPS statistical software was used to analyzed the results.A quadratic regression analysis was used to identify the significant variables,relationship coefficient and the model parameters.The model can be used to gain the optimum conditions of the fermentation process and predict the responses. The mathematical relationship between the dry weight of mycelium and these variables is as follow: Y=10.00190124-0.00009336159358X,*XI-0.006147322918X1*X4+0.0010413843304X2*X4+0.0000649729 0543X3*X4 This quadratic regression equation which was established that could draw a conclusion of the test of significance showed as follow:Regression equation level of significance p=0.0277<0.0500,correlation coefficient R=0.9998,after adjustment correlation coefficient Ra=0.9991,which proved that equation reliability was strong. According to the result,an optimum fermentation condition was obtained:liquid medium of 179 mL in 250 mL triangular flask,the original pH of the medium was 6,the fermentation temperature was 28°C and the rotate speed of shake flask was 165 r/min.The dry weight of mycelium of the best fermentation condition was 1.6870g in one shake flask and it’s more than the dry weight of mycelium of all fermentation conditions in uniform design experiment significantly(p<0.05).更多还原