Effect of Selected Fermentation Conditions on the Anti-microbial Activity of Pleurotus tuber-regium Spent Culture Liquid

作     者：CAI Hai-song, LIN Rong-bin, LIN Chen-qiang, ZHENG Yong-biao, LIN Xin-jian, CHEN Ji-chen*The Soil and Fertilizer Institute, Fujian Academy of Agricultural Sciences, Fuzhou, Fujian 350013, China 

出 版 物：《食用菌学报》 (Acta Edulis Fungi)

年 卷 期：2006年第4期

页      面：78-80页

学科分类：09[农学] 0902[农学-园艺学] 090202[农学-蔬菜学] 

基　　金：Sponsored by The Natural Science Foundation of Fujian(No.B0310024) 

主　　题：Anti-microbial activity Fermentation Pleurotus tuber-regium 

摘      要：The effect of different fermentation conditions on the anti-microbial activity of Pleurotus tuber-regium spent culture liquids was determined using Staphylococcus aureus (ATCC6538) as the indicator bacterium. Our data showed that the optimal submerged culture conditions were as follows: temperature, 30 ℃; initial pH of the culture medium, 7.0; culture volume, 80 mL/250 mL culture flask; shaker speed, 160 r/min; and culture period, 6 days.