| 灵芝深层液体发酵过程研究 |
| |
| 引用本文： | 罗莹,张志军,李淑芳,杨丽维.灵芝深层液体发酵过程研究[J].农产品加工．学刊,2007(10):50-52. |
| |
| 作者姓名： | 罗莹 张志军 李淑芳 杨丽维 |
| |
| 作者单位： | 天津市林业果树研究所,天津,300112 |
| |
| 摘 要： | 研究灵芝液体菌种的培养时间对灵芝液体发酵的影响,以及菌丝量、胞外粗多糖量及pH值随发酵时间的变化,结果表明,培养6d的液体菌种最佳,发酵7d发酵液中的菌丝量最大,pH值最低。
|
| 关 键 词： | 灵芝 液体发酵 培养时间 |
| 文章编号： | 1671-9646（2007）10-0050-03 |
| 修稿时间： | 2007-08-28 |
Studies on Liquid Fermentation of Ganoderma Lucidum |
| |
| Luo Ying,Zhang Zhijun,Li Shufang,Yang Liwei.Studies on Liquid Fermentation of Ganoderma Lucidum[J].Nongchanpin Jlagong.Xuekan,2007(10):50-52. |
| |
| Authors: | Luo Ying Zhang Zhijun Li Shufang Yang Liwei |
| |
| Institution: | Tianjin Forestry and Fruit Tree Institute, Tianjin 300112, China |
| |
| Abstract: | Effects of culture time of Ganoderma strains on liquid fermentation and mycelium volume, Ganoderma polysaccharides volume and pH changed with time have been studied in this report, the results showed that the six-day Strain is the best, in the seventh day mycelium volume is the most, pH is the lowest. |
| |
| Keywords: | Ganoderma Lucidum liquid fermentation culture time |
| 本文献已被 维普 万方数据 等数据库收录！ |
|
