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近年来,我国已开展了对羊肚菌的培育、生物学特性和营养成分等多方面的研究。但对其菌丝营养基质的研究尚不多见,为此,我们对这方面进行了研究,现将结果报告如下: 1 材料与方法 1.1 菌种来源 采自辽宁梁山镇马莲岗子村林地的野生羊肚菌M_(95)-04,经鉴定为Morchella BPP羊肚菌,经过分离、提纯获得菌株。 1.2 营养基质 ①母种培养基配方:A组(对照)PDA;B组黄豆芽300g煮汁,羊肚菌基脚土100g悬液,玉米粉100g,麦麸40g,蔗糖20g,苹果50g;C组阔叶木屑400g,黄豆粉10g,白糖20g;D组酵母膏1g,玉米粉100g,麦麸40g,白糖20g;E组苹果50g,蛋白胨
In recent years, China has conducted many aspects of the cultivation of Morchella, biological characteristics and nutritional components. However, its mycelium nutrition matrix research is still rare, therefore, we conducted a study in this regard, the results are reported as follows: 1 Materials and methods 1.1 sources of bacteria were collected from Liangshan Town, Liaoning Province, Wild Morchella M_ (95) -04, identified as Morchella BPP Morchella, isolated and purified strains. 1.2 Nutrient Substrate ① Mother culture medium: Group A (control) PDA; Group B: 300 g boiled sauteed bean sprouts, 100 g suspension of Morchella root soil, 100 g corn flour, 40 g bran, 20 g sucrose and 50 g apple; Hardwood sawdust 400g, soybean powder 10g, sugar 20g; D group yeast extract 1g, corn flour 100g, wheat bran 40g, sugar 20g; E group of apple 50g, peptone