董明盛; 沈愛光; 石教彩
南京農業大學食品科學系; 南京農業大學食品科學系; 湖北省陽新縣食用菌研究所 南京210014; 南京210014; 陽新

【中文摘要】 濃香乳菇 Lactarius cumphoratus Fs.香氣濃郁,是理想的食品風味劑和天然香料。本文對濃香乳菇的菌絲生長的生理特性作了較為深入的研究,其結果表明:菌絲最適生長溫度為23～25℃;最適 pH 值是3～4;以葡萄糖、可溶性淀粉為碳源最適宜,其次是甘露糖、麥茅糖、棉籽糖、甘露醇、蔗糖、果糖、山梨醇、蜜二糖,而對羧甲基纖維素,纖維二糖和木糖利用較差。對十六種氮源的利用,中性大豆蛋白顯著優于蛋白胨、(月示)蛋白胨、酪蛋白;較適宜的無機氮源是硝酸鉀、硫酸銨,不能利用尿素;添加鹽酸硫銨素、復合維生素B、反丁烯二酸、L-酪氨酸、DL-β-苯丙氨酸對菌絲生長有顯著的促進作用。濃香乳菇菌絲體能產生香味。

【英文摘要】 Lactarius camphoratus Er,is a welcome wild anticancer edible mushroom.Because of its strong aroma,it used as spices or food flavoring,has higher economic value. In order to exploitate the useful resource,we have intensively studied since 1986.This paper only reported the ephysiological charactresticseof its mycelial growth.The results describe as fellows:(1) Optimum temperature and pH value are 23—25℃ and 3—4 respectively.(2) Among the 19 carbon sources tested,ineludiong 6 monosaccharides,6 oligosaceharides,2polysaccharides,3sugar alcohols and 2 organic acids glucose and souble starch are found robe optimum carbon sources lext to mannose,maltose,fructose,raffinose, melibiose,sucrose mannitol,sorbitol,but cellose,cellobioseer or d-xylose is not aitabe carbon source,(3)Among 16 nitrogen sources,including tested,8 organic nitrogen and 8 inorganic nitrogen,neutralized soya protein is superior to peptone;Next are proteose peptone,casein,tryptone and yeast extract;(NH_4)SO_4 and KNO_3 are op...更多timum inorganic nitrogen carbon sources,not utilize urea,(4) The media added with thiamine,tabellae vitami B complies,fumaric acids,L-tyrosine and DL-phenylalanine separately accelerate the growth rate of L.camphoratus highly obviously. It is of interest to note that the mycelium of the rungus produce strong aroma.  還原

【中文關鍵詞】 濃香乳菇; 生物學特性
【英文關鍵詞】 Laetarius camphoratus(Bull.)Fr.Biological characteristics

【文獻出處】 中國食用菌,Edible Fungi of China,編輯部郵箱,1993年01期 【DOI】CNKI:SUN:ZSYJ.0.1993-01-000