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《Science and Technology of Food Industry》 2012-08
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Optimizing the fermentation conditions of Tricholoma giganteum

LIANG Da-wei1,ZHU Ping2,CHEN Jing-diao1,MA Jian-wei1,MO Mei-hua1,*(1.College of Food Science,South China Agriculture University,Guangzhou 510642,China;2.College of Food Science,Hai Nan University,Haikou 570228,China)  
The optimization of liquid shake-flask fermentation conditions of Tricholoma giganteum was studied by single factor experiment and uniform design method.The results showed that the optimal liquid shake-flask fermentation conditions Tricholoma giganteum were as follows:volume was 179mL medium in 250mL flask,rotate speed was 165r/min,cultivation temperature was 28℃,pH was 6 and the inoculum size was 4 pieces of 1.2cm sclertium in diameter.The weight of dry mycelia achieved to 0.8626g.Through the experiment research,liquid optimal fermentation conditions of Tricholoma giganteum was obtained,theoretical basis would be provided for the future Tricholoma giganteum liquid strain production.
【Fund】: 广东省科技计划项目(2011B020303007);; 广东省科技特派员专项项目(2010A02050700-18)
【CateGory Index】: S646
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