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以金针菇、香菇2种食用菌为试材,采用液体发酵培养的方法分别在培养基中添加不同量的锌、硒,研究锌、硒浓度对金针菇和香菇菌丝体生物量和甘露醇含量的影响。结果表明:在一定锌浓度范围内,锌对于食用菌的生长具有促进作用,甘露醇含量随着锌浓度的增加逐渐增加。其中,在锌浓度为500μg/mL时,金针菇菌丝体中甘露醇含量为20.86%,香菇菌丝体中甘露醇含量为23.99%且为最高。而硒浓度在0~15μg/mL时,甘露醇含量随硒浓度增加而增加,15~25μg/mL时甘露醇浓度降低。
Taking mushrooms and mushrooms as test materials, different amounts of zinc and selenium were added to the medium by liquid fermentation method. The effects of zinc and selenium concentrations on the biomass and mannitol content of Flammulina velutipes and Lentinus edodes influences. The results showed that zinc could promote the growth of edible fungi in a certain range of zinc concentration, while mannitol content increased with the increase of zinc concentration. Among them, the mannitol content of Flammulina velutipes mycelia was 20.86% and the content of mannitol in mycelia was 23.99% at the zinc concentration of 500μg / mL. When the concentration of selenium was 0 ~ 15μg / mL, the content of mannitol increased with the increase of selenium concentration, and the concentration of mannitol decreased when the concentration of selenium was 15 ~ 25μg / mL.