| 食用菌液体菌种摇瓶培养操作技术要点 |
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| 引用本文： | 丁米田,李灿.食用菌液体菌种摇瓶培养操作技术要点[J].农村实用技术与信息,2009(4):53-53. |
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| 作者姓名： | 丁米田 李灿 |
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| 作者单位： | 河南省洛阳市林业科学研究所,河南洛阳471002 |
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| 摘 要： | 食用菌液体菌种是指采用液体深层培养法获得的菌种。它是在发酵罐中，采用液体培养基通入无菌空气并加以搅拌，以增加培养基中溶解氧含量，控制发酵工艺参数，获得大量菌种或代谢产物。
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| 关 键 词： | 液体菌种 摇瓶培养 操作技术 |
Key Technical Points of Shaking Culture in Edible Fungi |
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| Authors: | DING Mi-tian LI Can |
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| Institution: | (Loyang Forestry Institute, Loyang, Henan 471002, China) |
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| Abstract: | Liquid strain is refers to the strain that is obtained by liquid submerged culture method. The experiments were done as follows： aseptic air is infused into liquid medium in fermentor and associated with stirring to increase dissolved oxygen content, meantime, controlling fermentation parameters so as to get much strains and metabolites. |
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| Keywords: | liquid strain shaking culture handling technique |
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