红平菇菌株H1的培养特性与营养成分分析

分别在PDA培养基、马铃薯半组合培养基和MEA培养基上研究了红平菇菌丝体的培养特性,并对栽培后获得的红平菇子实体的各种营养成分进行了分析。培养特性的研究结果表明,红平菇在不同的培养基上宏观和微观培养特性各有不同,但菌体在3种培养基上都能够产生细胞外酚氧化酶,说明红平菇是一种白腐菌。菌丝在PDA和马铃薯半组合培养基上生长旺盛,白色,绒毛状至絮状,略显粉状,在马铃薯半组合培养基上呈现出明显的环纹;在MEA培养基上生长较弱,气生菌丝体较稀疏。菌体在3种培养基上产生的微观特征包括多数为节状分隔少数为简单分隔的薄壁菌丝、膨大的头状囊状体、很多八面体形和圆柱形的晶体等结构。对红平菇子实体营养成分分析的结果表明,红平菇是一种高蛋白低脂肪的健康食品,富含多种人体必需和非必需的氨基酸、多种维生素和矿物元素。其中新鲜子实体中水分含量为90．16％,自然风干的子实体中水分含量为6．36％。自然风干的子实体中粗脂肪的含量为2．63％;粗蛋白含量为24．69％;总酸度仅为0．187 3％;总灰分含量为9．43％;还原糖含量为0．507％;氨基酸总量为17．6％,其中含有人体必需的氨基酸包括异亮氨酸、亮氨酸、苯丙氨酸、赖氨酸、苏氨酸、缬氨酸、蛋氨酸(由于采用酸水解的方法分析氨基酸的成分与含量,因此没有检测出色氨酸),还含有其他10种非必需氨基酸;每100 g自然风干的子实体粉碎样品中含VB10．032 mg、VB20．469 mg、VC0．20 mg、VE701．16 mg;每100 g自然风干的子实体粉碎样品中含大量元素钾1 292 mg、磷1 206 mg、钠338．06 mg、钙151．44 mg、镁262．25 mg;每100 g自然风干的子实体粉碎样品中含微量元素锌16．1 mg、铁10．89 mg、铜1．53 mg、锰1．46 mg。

Cultural Characters and Nutrition Composition of Pleurotus djamor Isolate H1

Cultural characters of Pleurotus djamor were observed and studied on PDA medium, half-combined PDA medium and MEA medium, respectively, and many items of nutrition compositions of cultivated P. djamor fruitbody were also analysed. Results of cultural characters show that P. djamor has different macroscopic and microscopic culture characteristics on different media, but all the mycelium can produce extracellular phenol oxidase, indicating that P. djamor is a kind of white-rot fungus. On PDA medium and half-combined PDA medium, hyphae, white, villiform, cottony, flocky, and somewhat farinaceous, grow very well. Comparatively, on MEA medium hyphae grow faintly, and aerial mycelia grow loosely. The microscopic culture characteristics produced on the three kinds of media include thin-walled hyphae with more nodose-septate and less simple-septate, swollen cephaloid cystidia, many octahedron crystals and cylindrical crystals. Results of nutrient composition analysis of P. djamor fruit-body indicates that P. djamor is a kind of healthy edible food with high protein and low fat, containing essential amino acids needed by human body and other several kinds of non-essential amino acids, manifold vitamins and mineral elements. Among which the moisture content of fresh fruitbody is 90.16%, and the moisture content of natural airdry fruitbody is 6.36%. For natural air-dry fruitbody, the contents of the nutrition compositions were determined as crude fat 2.63% , crude protein 24.69% , acidity 0.187 3% , ash 9.43% , reducing sugar 0.507% , total amino acid 17.6% consisting of seven kinds of essential amino acids needed by human body, such as isoleucine, leucine, phenylalanine, lysine, threonine, valine, methionine (tryptophan wasn't detected out due to the adopted method of acid hydrolyzation in analysing amino acid composition and content) , and other 10 kinds of non-essential amino acids; it containes vitamin B, 0.032 mg, vitamin B2 0.469 mg, vitamin C 0.20 mg, vitamin E 701.16 mg, mass element potassium 1292 mg, phosphorus 1 206 mg, sodium 338.06 mg, calcium 151.44 mg, magnesium 262.25 mg as well as trace element zinc 16.1 mg, iron 10.89 mg, copper 1.53 mg, manganese 1.46 mg in 100 g sample.