河南农业大学学报

【目的】筛选适合液体深层培养生产真菌蛋白的糙皮侧耳菌株，为替代蛋白产业提供菌种资源。【方法】利用固体培养基平板培养和液体摇床培养，筛选生长快、生物量高、适合液体深层发酵生产真菌蛋白的糙皮侧耳菌株；通过测定菌株菌丝体的粗蛋白质量分数及蛋白质氨基酸组成，并与WHO/FAO氨基酸评价模式和全鸡蛋模式进行对比，采用氨基酸评分、氨基酸比值、氨基酸比值系数、氨基酸比值系数评分、化学评分、必需氨基酸指数、生物价、营养指数等指标，综合评价蛋白质营养价值。【结果】利用平板培养从38个糙皮侧耳菌株中初筛出15个生长速率大于5.50 mm·d^-1的菌株进行液体摇床培养，复筛获得3株生物量最高的菌株，分别为TD80、X831和TD130，其菌丝体生物量分别为18.4、17.1和17.0 g·L^-1，粗蛋白质量分数分别为575.1、403.2和447.7 g·kg^-1。在氨基酸组成方面，3株菌株中，TD80的总氨基酸、必需氨基酸、总呈味氨基酸、鲜味氨基酸、甜味氨基酸、苦味氨基酸、支链氨基酸、芳香族氨基酸及含硫氨基酸质量分数均为最高，甜味氨基酸比例和含硫氨基酸比例亦最高，营养指数最优；X831的必需氨基酸比例、苦味氨基酸比例、支链氨基酸比例和芳香族氨基酸比例均为最高，必需氨基酸指数和生物价最优；TD130的鲜味氨基酸比例最高。与WHO/FAO氨基酸评价模式相比，3株糙皮侧耳菌株的菌丝体蛋白质富含苏氨酸、色氨酸，其他氨基酸相对不足；与全鸡蛋模式相比，3株糙皮侧耳菌株的菌丝体蛋白质中，8种必需氨基酸质量分数均相对不足；与2种模式相比，蛋氨酸+半胱氨酸为第一限制性氨基酸。【结论】筛选到3株适合用于液体深层培养生产食用菌蛋白的糙皮侧耳菌株，其中，TD80适合规模化真菌蛋白生产，X831适合功能性营养强化产品研制，TD130则适合风味基料制备。研究结果有助于开发兼具营养和功能性的食用菌和替代蛋白产业的发展。

【Objective】This study aimed to screen Pleurotus ostreatus strains suitable for mycoprotein production using submerged liquid fermentation， thereby providing superior germplasm resources for the alternative protein industry. 【Method】Using solid medium plate culture and liquid shake-flask culture， Pleurotus ostreatus strains with fast growth， high biomass， and suitability for liquid submerged fermentation for fungal protein production were screened. The crude protein content and amino acid composition of the mycelia were determined and compared with the WHO/FAO amino acid scoring pattern and the whole egg pattern. The nutritional value of the protein was comprehensively evaluated using indicators such as AAS， RAA， RC， SRC， CS， EAAI， BV， and NI.【Result】Using plate culture， 15 strains of Pleurotus ostreatus with a growth rate greater than 5.50 mm·d^-1 were preliminarily screened from 38 strains and subjected to liquid shake-flask culture. Through secondary screening， three strains with the highest biomass were obtained， namely TD80， X831， and TD130， with mycelial biomass values of 18.4， 17.1， and 17.0 g·L^-1， and crude protein contents of 575.1， 403.2， and 447.7 g·kg^-1， respectively. In terms of amino acid composition， among the three strains， TD80 had the highest mass fractions of total amino acids， essential amino acids， total flavor amino acids (including umami， sweet， and bitter amino acids)， branched?chain amino acids， aromatic amino acids， and sulfur?containing amino acids. It also exhibited the highest proportions of sweet amino acids and sulfur?containing amino acids， as well as the best nutritional index. X831 showed the highest proportions of essential amino acids， bitter amino acids， branched?chain amino acids， and aromatic amino acids， along with the best essential amino acid index and biological value. TD130 had the highest proportion of umami amino acids. Compared with the WHO/FAO amino acid scoring pattern， the mycelial proteins of the three Pleurotus ostreatus strains were rich in threonine and tryptophan， but deficient in other amino acids. Compared with the whole egg pattern， the mass fractions of all eight essential amino acids in the mycelial proteins were relatively insufficient. When compared with both reference patterns， methionine+cysteine was identified as the first limiting amino acid.【Conclusion】Three Pleurotus ostreatus strains suitable for submerged liquid culture to produce edible fungal protein were screened: TD80 for large-scale fungal protein production， X831 for developing functional nutritional enrichment products， and TD130 for flavor base preparation. These findings support the development of edible fungi with both nutritional and functional properties， as well as the advancement of the alternative protein industry.