摘要：本研究的目的是试图通过金针菇和香菇共菌（混菌）发酵，来获得氨基酸活性物质的过量产生，并探讨该混菌发酵产生氨基酸的发酵条件。主要论述氨基酸在不同条件下的产量。实验证明在金针菇比香菇1:3（体积比），摇瓶机转速130r/min，培养温度25℃，培养时间10d的条件下氨基酸的产量最大，鲜味物质最多。

关键词：金针菇；香菇；混菌液体培养；生物量；氨基酸

Abstract:The purpose of this study is trying to lily flowers and mushrooms, fungus fermentation (mixed bacteria), to obtain the excessive production of active substances, amino acids and discusses the mixed fungus fermentation to produce amino acid fermentation conditions. Main production of amino acids in different conditions is discussed. Experimental proof in enoki mushroom 1:3 (volume ratio), shake the bottle machine speed 130 r/min, culture temperature 25 ℃, incubation time under the condition of 10 d amino acid production, the largest most umami substances.

Key words: Enoki mushroom   Lentinus edodes  Mixed bacterium liquid culture  The biomass    Amino acids