摘要
浓香乳菇 Lactarius cumphoratus Fs.香气浓郁,是理想的食品风味剂和天然香料。本文对浓香乳菇的菌丝生长的生理特性作了较为深入的研究,其结果表明:菌丝最适生长温度为23～25℃;最适 pH 值是3～4;以葡萄糖、可溶性淀粉为碳源最适宜,其次是甘露糖、麦茅糖、棉籽糖、甘露醇、蔗糖、果糖、山梨醇、蜜二糖,而对羧甲基纤维素,纤维二糖和木糖利用较差。对十六种氮源的利用,中性大豆蛋白显著优于蛋白胨、(月示)蛋白胨、酪蛋白;较适宜的无机氮源是硝酸钾、硫酸铵,不能利用尿素;添加盐酸硫铵素、复合维生素B、反丁烯二酸、L-酪氨酸、DL-β-苯丙氨酸对菌丝生长有显著的促进作用。浓香乳菇菌丝体能产生香味。
Lactarius camphoratus Er,is a welcome wild anticancer edible mushroom.Because of its strong aroma,it used as spices or food flavoring,has higher economic value. In order to exploitate the useful resource,we have intensively studied since 1986.This paper only reported the ephysiological charactresticseof its mycelial growth.The results describe as fellows:(1) Optimum temperature and pH value are 23—25℃ and 3—4 respectively.(2) Among the 19 carbon sources tested,ineludiong 6 monosaccharides,6 oligosaceharides,2polysaccharides,3sugar alcohols and 2 organic acids glucose and souble starch are found robe optimum carbon sources lext to mannose,maltose,fructose,raffinose, melibiose,sucrose mannitol,sorbitol,but cellose,cellobioseer or d-xylose is not aitabe carbon source,(3)Among 16 nitrogen sources,including tested,8 organic nitrogen and 8 inorganic nitrogen,neutralized soya protein is superior to peptone;Next are proteose peptone,casein,tryptone and yeast extract;(NH_4)SO_4 and KNO_3 are optimum inorganic nitrogen carbon sources,not utilize urea,(4) The media added with thiamine,tabellae vitami B complies,fumaric acids,L-tyrosine and DL-phenylalanine separately accelerate the growth rate of L.camphoratus highly obviously. It is of interest to note that the mycelium of the rungus produce strong aroma.
出处
《中国食用菌》
1993年第1期3-5,共3页
Edible Fungi of China
关键词
浓香乳菇
生物学特性
食用菌类
Laetarius camphoratus(Bull.)Fr.Biological characteristics
