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[目的]对姬菇液体菌种培养条件进行优化。[方法]以该实验室筛选的品种姬菇2号为研究对象,采用单因素试验方法结合Plackett-Burman(PB)试验及利用Central Composite Design(CCD)试验设计的响应面分析法(Response Surface Methodology,RSM)对姬菇液体菌种生产工艺的8个参数进行筛选优化。[结果]通过单因素试验,确定了影响姬菇液体菌种生物量的8个因素,通过PB试验,筛选出3个影响姬菇液体菌种生物量的3主要因子为甘露醇的加入量、初始PH值和培养温度,通过CCD设计及响应面法优化分析得到影响姬菇液体菌种生物量的二阶模型:Y=-70.72+2.44X3+2.67X7+3.72X8+0.08X3X7-0.01X7X8-0.05X32-0.34X72-0.08X82。[结论]姬菇液体菌种生产的最优操作条件确定为:姬菇液体菌种培养基中甘露醇加入量为28.17g/L,初始pH值控制在5.90,250ml三角瓶装液量100ml,接种量5%(V/V),摇床转速150r/min,23.97℃振荡培养5d。
[Objective] The research aimed to optimize the culture conditions of Shijingshu liquid strains. [Method] With the laboratory selection of Jiji 2 as the research object, the single factor experiment method combined with Plackett-Burman (PB) test and the Response Surface Methodology , RSM) to optimize the eight parameters of the liquid bacteria production process of Shimeji mushroom. [Result] Eight factors influencing the biomass of Shimeji liquid were determined by single factor test. Three main factors affecting the biomass of Shimeji liquid were selected by PB test. The main factors were mannitol, Initial pH value and culture temperature, the second-order model that affected the biomass of the liquid of Shimeji mushroom was obtained through the design of CCD and the optimization of response surface methodology: Y = -70.72 + 2.44X3 + 2.67X7 + 3.72X8 + 0.08X3X7-0.01X7X8- 0.05X32-0.34X72-0.08X82. [Conclusion] The optimal operating conditions for the production of liquid mushroom strains of Pleurotus ostreatus were determined as follows: the amount of mannitol in the liquid medium of mushroom was 28.17g / L, the initial pH value was controlled at 5.9ml, Amount of 5% (V / V), shaker speed 150r / min, 23.97 ° C shaking culture 5d.