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Study on the medium of submerged fermentation for Pleorotus eryngii

Jianying Chen

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Abstract

Four main nutrition factors which affect the growth of Pleorotus eryngii were investigated.The results indicated that the optimum medium for liquid culture of Pleorotus eryngii contained soluble starch as carbon source,soybean powder as nitrogen source,KCl as inorganic salt,and complex vitamin B.Then the orthogonal test was designed to confirm the optimal ratio of the four factors.It was found that the optimum medium should be prepared as follows: soluble starch 5%,soybean powder 3%,KCl 0.15%,and complex vitamin B 75 μg/ml.Under above conditions,3.163 g dry mycelium of Pleorotus eryngii was obtained in 100 ml broth.

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What this paper is about

Four main nutrition factors which affect the growth of Pleorotus eryngii were investigated.The results indicated that the optimum medium for liquid culture of Pleorotus eryngii contained soluble starch as carbon source,soybean powder as nitrogen source,KCl as inorganic salt,and complex vitamin B.Then the orthogonal test was designed to confirm the optimal ratio of the four factors.It was found that the optimum medium should be prepared as follows: soluble starch 5%,soybean powder 3%,KCl 0.15%,and complex vitamin B 75 μg/ml.Under above conditions,3.163 g dry mycelium of Pleorotus eryngii was obtained in 100 ml broth.

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Available abstract

Four main nutrition factors which affect the growth of Pleorotus eryngii were investigated.The results indicated that the optimum medium for liquid culture of Pleorotus eryngii contained soluble starch as carbon source,soybean powder as nitrogen source,KCl as inorganic salt,and complex vitamin B.Then the orthogonal test was designed to confirm the optimal ratio of the four factors.It was found that the optimum medium should be prepared as follows: soluble starch 5%,soybean powder 3%,KCl 0.15%,and complex vitamin B 75 μg/ml.Under above conditions,3.163 g dry mycelium of Pleorotus eryngii was obtained in 100 ml broth.

Key concepts: Pleurotus eryngii, Food science, Chemistry, Starch, Mycelium, Fermentation, Carbon source, Dry weight

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