Optimization of the proliferative condition of Tibetan mushroom

doi:10.13386/j.issn1002-0306.2012.22.008

Optimization of the proliferative condition of Tibetan mushroom[J]. Science and Technology of Food Industry, 2012, (22): 238-241. DOI: 10.13386/j.issn1002-0306.2012.22.008

Citation:

Optimization of the proliferative condition of Tibetan mushroom[J]. Science and Technology of Food Industry, 2012, (22): 238-241. DOI: 10.13386/j.issn1002-0306.2012.22.008

Citation:

Optimization of the proliferative condition of Tibetan mushroom[J]. Science and Technology of Food Industry, 2012, (22): 238-241. DOI: 10.13386/j.issn1002-0306.2012.22.008

Optimization of the proliferative condition of Tibetan mushroom

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Using single factor experiment, fractional factorial experiment and central composite design to optimize the proliferative condition of Tibetan mushroom in compound media, the result showed that temperature and inoculation amount had significant effects on the proliferation of Tibetan mushroom.The optimal condition as follows:when inoculation amount of 1.1% (w/v) , temperature of 23.2℃, initial pH6.48 and replacing time of medium 22h, the prediction of the maximum value was 263.04%.The result of verification test showed that the proliferative rate of Tibetan mushroom would be 252.67%±4.54% under the condition.

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Science and Technology of Food Industry

Optimization of the proliferative condition of Tibetan mushroom

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