漫话林区野生食用菌开发利用

罗列出黑龙江省林区野生食用菌63属156种,在对黑龙江省林区野生食用菌生态习性及其用途有一定研究和了解的基础上,提出3点建议。     

担子菌中牛磺酸的检测

利用基于离子交换色谱原理氨基酸自动分析仪检测了一些常见食用菌中牛磺酸的含量。牛磺酸在磷酸丝氨酸及磷酸乙醇胺洗脱液中经色谱分析可得到清晰的对称峰。灵芝的牛磺酸含量为每100g干重含3.7～83umol。火菇在所检蘑菇中牛磺酸含量高,每100g湿重含（83.2±6.6)umol,与陆生植物相近。双孢蘑菇与香菇的牛磺酸含量相对较高,每100g湿重含量约49～55umol,牡蛎蘑菇及糙皮侧耳的鲜重含量分别为（8.9±0.712)umol、（3.7±0.3)umol,木耳及甘露地衣的干重含量分别为（19.5±2.1)umol、（9.3±1.5)umol。高牛磺酸、无胆固醇的蘑菇有望作为低胆甾醇类食物的替代品。     

酸性蛋白酶抑制剂─—福菇肽在食用菌生产上的应用

酸性蛋白酶抑制剂─福菇肽能有好地抑制食用菌体内的酸性蛋白酶的活力，激活中性蛋白酶的活力，调节食用菌体内蛋白酶的代谢，具有促进子实体形成、增加子实体的数目、加速子实体生长的作用。将酸性蛋白酶抑制剂作为菇类增产剂应用于食用菌生产上表现出优良的生物学效应：促进生长效应、后劲效应与优质效应。有效地增加菇的产量、提高菇的品质，在大面积推广应用中展示出显著的经济效益与社会效益和广阔的应用前景。     

胰蛋白酶提取香菇可溶性含氮化合物的研究

[目的]研究各种蛋白酶水解提取香菇可溶性含氮化合物,优化筛选胰蛋白酶酶解条件。[方法]采用各种食品级蛋白酶对香菇进行酶解,选取较优蛋白酶酶解条件,并结合螺杆挤压预处理提取香菇可溶性氮。[结果]胰蛋白酶提取香菇可溶性含氮化合物的最佳酶解条件为料液比1∶11 g/ml,酶解时间1.5 h,酶解温度50℃,酶量0.5%。在最优酶解条件结合螺杆挤压物理方法,可使香菇可溶性氮释放率及氨基态氮含量提高94.94%、82.94%。[结论]研究可为食用菌鲜味物质的提取利用提供参考。     

箐口村哈尼族村落景观初探

随着城市化进程的不断加快,少数民族地区也受到了前所未有的影响。箐口村是一个以哈尼族为主的居民村落,在城市化的影响下,其自身固有的少数民族村落景观也逐渐淡化。通过对其村落景观进行分析,总结出哈尼族村落的人居环境的健康模式,为其他少数民族村落的建设提供良好的建议。     

Effects of UV-C treatment on inactivation of Escherichia coli O157:H7, microbial loads, and quality of button mushrooms

This study investigated the effects of ultraviolet-C (UV-C) light applied to both sides of mushrooms on microbial loads and product quality during storage for 21 d at 4 °C. Microflora populations, color, antioxidant activity, total phenolics, and ascorbic acid were measured at 1, 7, 14 and 21 d of storage. Additionally, the inactivation of Escherichia coli O157:H7 by UV-C was determined. Results showed that UV-C doses of 0.45-3.15 kJ m⁻² resulted in 0.67-1.13 log CFU g⁻¹ reduction of E. coli O157:H7 inoculated on mushroom cap surfaces. UV-C radiation also reduced total aerobic plate counts by 0.63-0.89 log CFU g⁻¹ on the surface of mushrooms. Although mushrooms treated with UV-C had more severe browning with increasing dosage after initial treatment, the control mushrooms also browned as indicted by lower L* and higher a* values after 21 d of storage at 4 °C. In addition, the UV-C treatments apparently inhibited lesion development on the mushroom surface. During the first 7 d, irradiated mushrooms had lower antioxidant activity, total phenolics, and ascorbic acid content compared to non-radiated samples. However, irradiated mushrooms reached similar amounts of these nutrients as the control after 14 d of storage at 4 °C. In summary, UV-C radiation could potentially be used for sanitizing fresh button mushrooms and extending shelf-life.     

Toxicological hazards of natural environments: Clinical reports from Poison Control Centre of Milan

The belief that approaching nature can enhance well-being, widely promoted by mass media, is widespread. People explore parks and forests searching for wild herbs, berries and mushrooms that could be used as food or medicines, thinking that all things natural are healthy and harmless while picking up toxic species or encountering a snake is not so infrequent. To point out the Italian cases concerning these natural poisons, all cases handled between 2001 and 2005 by Poison Control Centre of Milan, the leading toxicological centre in Italy, have been reviewed. Regarding plants, 4432 records were collected; the patients most frequently involved were children that had picked poisonous species at home, at school or in other public places, but the most serious cases were related to wild plants used by adults for health enhancement: three deaths were recorded. Among 4289 calls concerning mushrooms several life-threatening cases, 6 transplants and 9 deaths were recorded. Eventually, 2072 records connected to snake bites were collected, among them at least 1061 were related to Vipera spp.: three patients died. These accidents can lead to severe or lethal poisonings that, requiring intensive medical cares and antidotes, have also a social and economic cost to the National Health Service. A public information campaign should be promoted to make people more aware of the risks of these events and of the detrimental consequences that this could have. Some cases of poisonings have arisen due to incorrect information conveyed through radio, television, press and the Internet; we highlight the need for better control on the content of messages diffused through mass media.     

《食药用菌》性质及学科分类

根据期刊性质和学科分类方法,以文献数量为依据对《食药用菌》进行分类。结果发现,《食药用菌》2010年刊登的论文中,54.46%为学术性论文,应同时划入学术类期刊和技术类期刊。园艺类文献占当年文献总量的47.97%,其余学科文献量均较少,不能划入相应学科,因此该刊应归类为园艺类专业期刊。     

七种食用菌消毒剂抑制霉菌效果的比较研究

在PDA平板培养基上对7种常见食用菌消毒剂的抑制霉菌效果进行比较研究。结果表明。在同等条件下甲醛对霉菌抑制效果最好，多菌灵效果次之，之后是克霉灵。百菌清、甲基托市津、甲霜灵、代森锰锌均不太适宜在平菇生产中当作防霉剂使用。     

香菇酒的研制

以香菇为主要原料,经破碎、发酵、贮藏、杀菌等工艺获得较高品质的发酵酒,通过正交试验方法进行优化,确定出最佳配方和工艺条件.主发酵温度为18℃,时间为7 d,菌种添加量为3%,调整后总糖度为15%;偏重亚硫酸钠添加量为15～20 g/100kg;明胶(0.4%溶液)与单宁(0.3%溶液)添加量为2.5～3.5 mL;杀菌温度为80℃,时间为10 min.