摘要:本篇论文以平菇和金针菇作为研究菌种，利用液体发酵的培养方法，在不同条件下，对不同浓度的硒富集，通过一段时间的培养获得菌丝体，继而观察获得的菌丝体的形态特征并进行甘露醇含量的测定，分析硒元素的含量对这两种菌的菌丝体及甘露醇含量的影响。实验结果显示：在一定硒浓度范围内，对于食用菌的生长具有促进作用，随着硒的含量的逐渐升高，菌丝体的直径逐渐增大。菌丝体中的甘露醇的含量随着硒元素含量的升高呈逐渐上升的趋势。

关键词：金针菇；平菇；富硒；甘露醇；液体发酵

Abstract:In this paper, we used Flammulina and Pleurotus as the material, use of liquid fermentation culture method，under different conditions (different content of Selenium) through a period of training we have the Mycelium.Morphological characteristics observed mycelium and Determination mannitol and then analysis of selenium content and what impact these two mycelia and mannitol

　　　The results show that when selenium reach a certain concentration range, for the growth of edible fungus has a role in promoting.As the selenium content gradually increased Gradually increases the diameter of the mycelium

Key words：  Flammulina velutipes   Pleurotus ostreatus  Se-rich  Mannitol   liquid fermentation.