| 香菇的深层发酵工艺应用研究 |
| |
| 引用本文： | 王谦,刘利群,闫蕾蕾,冀宏,陈文杰. 香菇的深层发酵工艺应用研究[J]. 河北大学学报(自然科学版), 2004, 24(2): 172-174. DOI: 10.3969/j.issn.1000-1565.2004.02.015 |
| |
| 作者姓名： | 王谦 刘利群 闫蕾蕾 冀宏 陈文杰 |
| |
| 作者单位： | 河北大学,生命科学学院,河北,保定,071002;河北省科学院,微生物研究所,河北,保定,071051 |
| |
| 基金项目： | 河北省科技攻关项目 (0 2 2 2 0 15 0 4D) |
| |
| 摘 要： | 对香菇的发酵工艺研究表明,供试香菇菌株能适应液体培养环境,其适宜发酵培养温度为(25±1)℃,通气量1:0.5～1:1.摇瓶培养中48 h前为其调整期,48～144 h处于增殖生长期;从48 h起,pH值急剧下降,最终降至3.0左右趋于稳定,工业发酵培养96～120 h,生物量(鲜重)即达300g/L;提取的香菇营养液,氨基酸含量达18.52 g/L,多糖含量为14.75 g/L.
|
| 关 键 词： | 香菇 深层发酵 多糖 氨基酸 |
| 文章编号： | 1000-1565(2004)02-0172-03 |
| 修稿时间： | 2003-06-08 |
Studies on Submerged Fermentation Technology and Application of Lentinula edodes |
| |
| WANG Qian,LIU Li-qun,YAN Lei-lei,JI Hong,CHEN Wen-jie. Studies on Submerged Fermentation Technology and Application of Lentinula edodes[J]. Journal of Hebei University (Natural Science Edition), 2004, 24(2): 172-174. DOI: 10.3969/j.issn.1000-1565.2004.02.015 |
| |
| Authors: | WANG Qian LIU Li-qun YAN Lei-lei JI Hong CHEN Wen-jie |
| |
| Affiliation: | WANG Qian~1,LIU Li-qun~1,YAN Lei-lei~1,JI Hong~2,CHEN Wen-jie~2 |
| |
| Abstract: | Study on the fermentation technology of Lentinula edodes shows that the subject can adapt to the submerged culture conditions. Its optimal fermentation temperature is (25±1)℃, ventilating quantity (1∶0.5)～1∶1. Its adjustment period and multiplication period are 0～48 h and 48～144 h respectively in shake flask culture. After 48 h, its pH goes down quickly, and comes to a stabilization when reaching pH 3.0. The biomass(fresh weight) reaches 300 g/L after 96～120 h's industrial fermentation culture. The content of amino acid and polysaccharide reaches 18.52 g/L and 14.75 g/L in its concentrated nutrient liquid. |
| |
| Keywords: | Lentinula edodes submerged fermentation polysaccharide amino acid |
| 本文献已被 CNKI 万方数据 等数据库收录！ |
| 点击此处可从《河北大学学报(自然科学版)》浏览原始摘要信息 |
|
点击此处可从《河北大学学报(自然科学版)》下载全文 |
|
