Lactarius Submerged Culture Mycelia

Belongs to the genus of lactarius,Russulaceae family and Russulales,Lactarius hatsudake Tanaka is a precious indigenous mushroom which is mainly distributed in China,Japan etc.It lives in special ecological,nutritional mode and condition to differentiate fruiting,which is symbiosis with Pinus massoniana Lamb,so it can not be cultivated artificially now.So the supply of market is mainly by wild collection, which would lead to serious natural resources destruction because of the intemperance in pluck,and Lactarius hatsudake Tanaka output are gradually decreasing.To protect diversity of edible fungus and meet consumers' needs,it is an investigatory focus both here and abroad to adopt submerged cultivation techniques for Lactarius hatsudake Tanaka and other domestic funguses.This paper studied and optimized the fermentation medium and the fermentation conditions;and cultivates the mycelium using the rocking bed and the fermentation tank;And the relation between the physiological indexes such as the activity of the chief enzyme,pH value,reducing sugar and the biomass during the progress of the fermentation were studied as well, which provided the scientific bases and technique parameters for the industrial production of Lactarius hatsudake Tanaka.Main findings are as follows:1.Optimized the liquid fermentation medium of Lactarius hatsudake Tanaka on the basis of the single factor test,the result indicates that the maximal mycelia biomass is 0.763 g/100mL under the condition of the liquid fermentation medium of fructose 30.253g/L,peptone 3.576g/L,K₂HPO₄2.5g/L.2.Optimized the liquid fermentation conditions of Lactarius hatsudake Tanaka on the basis of the single factor test.The result is:initial pH 5.0,broth VOL 60mL,the rotary speed of rocking bed 140rpm,injection volume 6%,culture under 27℃were the best and the most mycelia biomass is 0.813 g/100mL which is increased by 6.5 percent than the result pretested using the optimization medium singly.3.The fermentation process of Lactarius hatsudake Tanaka in shaking flask was studied,in which the end of fermentation was determined to be the sixth-seventh day. Amplified the liquid fermentation medium and cultivated the mycelium using the fermentation tank under the optimization fermentation condition on the basis of shake flask test,studied and analyzed the physiological index in the course of the fermentation.