绿色木霉菌种制备工艺优化与工业化制备考察

Optimization of Preparation Process and Industrial Preparation of Trichoderma viride Strain

摘要: 在绿色木霉活菌制剂的工业化生产中，生产菌种的保存周期过短，菌种退化较为严重，斜面孢子颜色变浅、向黄绿转变，制种工艺流程过长，影响最终产品质量。本实验基于原配方工艺，通过正交实验及验证实验等方法对发酵工艺进行优化，最终确定最佳固体种子发酵培养基组成：小米35%，玉米粉25%，海藻活性粉10%，麸皮30%，无机盐0.8%。在上述优化的绿色木霉固体培养基中，分生孢子颜色由浅绿转为深绿，分生孢子最大产量可达到7.7 × 10⁹个/克(干培养物)。经实验证明，300 L液体发酵罐生产时的菌丝体在发酵周期30 h时，优化后的菌丝含量是优化前儿的1.25倍。

Abstract: In the industrial production of Trichoderma viride, the storage cycle of the producing strain is too short, the strain is more serious, the color of the spore is shallow, the yellow green is changed, the process of seed production is too long and the quality of the final product is affected. Based on the original formula, the fermentation process was optimized by orthogonal experiment and verification experiment. Finally, the optimum fermentation medium of solid seed was determined: millet 35%, corn flour 25%, seaweed active powder 10%, bran 30%, and inorganic salt 0.8%. In the above optimized solid medium of Trichoderma green, the color of conidia changed from light green to dark green, and the maximum yield of conidia could reach 7.7 × 10⁹/g (dry culture). The results showed that the optimized mycelium content was 1.25 times higher than that of the original mycelium in 300 L liquid fermentor at 30 h fermentation period.