The Study And Application On Production Technology Of Liquid Spawn Of Pleurotus Eryngii

Pleurotus eryngii which is tender, unique taste, rich aroma like almond, delicious as abalone, isfavored by consumers. In recent years, with the development of social economy and science andtechnology, mushroom industry develop rapidly, factory production of Pleurotus eryngii scaleincreasingly expand, there is an urgent need to improve the Pleurotus eryngii production technology,especially the culture technology. In order to get the optimum production technology for Pleurotuseryngii liquid spawn growing well, liquid medium and culture conditions for shaking flask fermentationof the Pleurotus eryngii introduced from Korea were screened and optimized, the culture conditions forfermentor fermentation were also studied. Producing mushroom experiments originated from liquidspawn and solid strain were compared for the widely application of Pleurotus eryngii liquid spawn onindustrial production. The application of liquid spawn could shorten the time of strain preparation andthe whole production, and it could also improve the quality and yield of Pleurotus eryngii. We chose thebest medium from six mediums including potato medium、bran medium、soy bean cake powdermedium、soy bean powder medium、corn powder medium and soy pulp medium as the initial medium,then the contents of each ingredient in the medium were optimized using L9(34) orthogonal test. Theeffect of different inoculation amount、age of inoculation、liquid volume、rotational speed of shake-flaskand initial pH on the mycelial growth were studied with the single-factor experiment. In the liquidcultural fermentation with fermentor, the optium conditions for Pleurotus eryngii fermentationespecially aeration and pH value were screened through the detection and comparation of variousindexes such as the dry mycelial weight of Pleurotus eryngii、dentisity of mycelial ball、the diameter ofmycelial ball、the sprouting time after mycelial being inoculated on plates and the content ofexopolysaccharides. Producing mushroom experiments originated from liquid spawn and solid spawnwere compared at last. The results were as follows:First, the optimum constituents of the medium was glucose10g/L, peptone5g/L, soy bean cakepowder60g/L, potassium dihydrogen phosphate0.5g/L, magnesium sulfate0.5g/L, VB10.01g/L。Andthe optimum cultural conditions were as follows: pH value,6.0; age of inoculation,fourth day;inoculation amount,12％;100mL liquid volume per250mL flask; rotational speed of shake-flask,150revolutions per minute。Second, the optimum condition was as follows: intial content of glucose,50g/L; aeration,4literper minute; pH value,6; The yield of mycelial was18.2g/L, and the diameter of mycelial ball wasabout0.1centimeter; the dentisity of mycelial ball reached273per milliliter, and the sprouting timeafter mycelial being inoculated on plates was about6.5h.Third, producing mushroom experiments originated from liquid spawn and solid spawn werecompared, and the results showed liquid spawn was better than solid strain in the various indexes. Thetime of liquid spawn mycelial growing all over the bottle was18days which was5days less than that ofsolid strain. The average stipe length of Fruting bodies originated from liquid spawn was10.36cm; thediameter of pileus was7.79cm; the diameter of stipe was3.42cm;the yield of sigle cultural bottle was91.67g and biological conversion rate was50.93%.