The Study On The Liquid Fermentation Conditions And The Comparation Of The Major Nutrients And Crude Polysaccharide Of Lyophyllum Cinerascens Konr & Maubl

The paper studied on the liquid fermentation conditions of the Lyophyllum cinerascens Konr & Maubl, and definited the composition of the culture medium and the optimum conditions. Meanwhile, the experiment compared the major nutrients and the crude polysaccharide of the myceliue with the fruiting body. In addition, the main parameters, such as the biomass,pH,amino nitrogen,polysaccharides and the optimum fermentation time, of fermentation in the fermenter were studied.The conclusions of this study as follows:1. The optimum fermentation conditions of the Lyophyllum cinerascens Konr Maubl were:0.19% soybean dosage;carbon and nitrogen ratio of 15:1; soluble starch2.85%; K2HPO4:MgSO4 0.2%: 0.1%; 6 days fermentation; pH 6.0; inoculum 8%; liquid volume 140mL/500mL; temperature28.7℃; 0.19% soybean dosage; frequency 200r/min, in which,the soybean dosage, temperature, rotation frequency were the main factors. And the effect size was:temperature> soybean dosage> frequency.2. The experiment compared the main nutritional componentes of the mycelium with the fruiting body and the conclutions were as follows:ash content, fruiting body of 8.75%,7.35% mycelia; the crude protein content, fruiting body of 23.10%,27.37% mycelium; fat content, fruiting bodies of 4.73%,3.62% mycelium; crude polysaccharide content, fruit body of 4.34%,4.07% mycelium.3. The content of the amino acids was very similar. But the content of amino acids was higher in mycelia. The glutamic acid were the highest in the mycelium and the fruiting body, followed by aspartic acid, and the contents of the cystine, the methionine were the least. In addition to the cystine,the other amino acids contents were higher in the mycelia, and the content of the arginine was almost twice of the content of fruiting body.4. Observed the changes of the main parameters of the mycelia fermenting in the fermenter, we can find the conclutions as follows:In the fermentation period of 1-7 days, the pH of the liqud in the ferment was gradually decreased. The pH reached the lowest point at the 7th day. And on the 8th day, the parameter increased slightly. On the other hand, the mycelium biomass increased rapidly from the second day to the sixth day, and reached to the maximum biomass at 6th day. And the content of the amino nitrogen, in the fermentation of 1-3 days, increaced rapidly to the maximun. Then the content drop down, and slight increase after 8th day. 5. The crude polysaccharide content was increased with the growth of the mycelium. At the 9th day of fermentation,the content began to decline.