| 花粉生物破壁法的研究 |
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| 引用本文： | 李永成. 花粉生物破壁法的研究[J]. 华南热带农业大学学报, 2004, 10(3): 9-10 |
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| 作者姓名： | 李永成 |
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| 作者单位： | 华南热带农业大学工学院,海南,儋州,571737 |
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| 摘 要： | 采用米曲霉、酵母、平菇、香菇4种微生物对混合花粉进行生物发酵破壁研究。结果表明,其破壁率分别为:米曲霉89.3%、酵母61.5%、平菇90.9%、香菇58.8%;平菇与香菇的发酵提取液风味较好,米曲霉发酵提取液有明显酱色与酱味,风味最差;可溶成分含量,米曲霉最高,平菇其次,香菇最差。
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| 关 键 词： | 花粉 破壁 生物法 |
Studies on Rupturing Pollen Wall |
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| Li Yongcheng. Studies on Rupturing Pollen Wall[J]. Journal of South China University of Tropical Agriculture, 2004, 10(3): 9-10 |
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| Authors: | Li Yongcheng |
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| Abstract: | Studies were made on rupturing mixed pollen wall by fermentation of Aspergillus oryzae,Saccharomyces cerevisiae,Plerotus ostreatus and Lentinus edodes.The result showed the percentage of rupturing pollen wall with Aspergillus oryzae,Saccharomyces cerevisiae,Leurotus ostreatus and Lentinus edodes are 89.3%, 61.5%, 90.9% and 58.8%. The taste of fermentation extract with Pleurotus ostreatus and Lentinus edodes are better, and Aspergillus oryzae is the worst. |
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| Keywords: | pollen grains rupturing pollen wall biological methods |
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