| 蛹虫草菌丝体深层发酵培养加工虫草酸奶研究 |
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| 引用本文： | 李海洲,孙新涛,孙自余,张吉勇,陈正余.蛹虫草菌丝体深层发酵培养加工虫草酸奶研究[J].中国食用菌,2014(4):55-56. |
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| 作者姓名： | 李海洲 孙新涛 孙自余 张吉勇 陈正余 |
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| 作者单位： | [1]安康市蚕桑产业发展中心,陕西安康725000 [2]西北农林科技大学,陕西杨凌712100 |
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| 摘 要： | 采用液体深层培养法，将活化的蛹虫草斜面菌种，经摇瓶培养、发酵罐扩大培养，得到含有蛹虫草有效成分的菌丝体，通过调配、灭菌、接种乳酸菌、发酵等工艺生产蛹虫草酸奶。本工艺比常规蛹虫苹酸奶加工方法具有明显的优势。
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| 关 键 词： | 深层发酵 蛹虫草 酸奶 菌丝体 |
Study on Cordyceps Yogurt Processing of Cordycep smilitaris Mycelium by Liquid Fermentation |
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| LI Hai-zhou,SUN Xin-tao,SUN Zi-yu,ZHANG Ji-yong,CHEN Zheng-yu.Study on Cordyceps Yogurt Processing of Cordycep smilitaris Mycelium by Liquid Fermentation[J].Edible Fungi of China,2014(4):55-56. |
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| Authors: | LI Hai-zhou SUN Xin-tao SUN Zi-yu ZHANG Ji-yong CHEN Zheng-yu |
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| Institution: | 1. Ankang Sericulture Industry Development Center, Ankang Shanxi 725000; 2. Northwest Agriculture and Forestry University, Yangling Shanxi 712100) |
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| Abstract: | The mycelium with active ingredient were obtained using activated Cordyceps militaris strain by shaking culture, expanding culture in fermentation tank. Cordyceps yogurt were produced through the mix, sterilization, inoculating lactic acid bacteria and fermentation. This process had obvious advantages compared which the conventional method of Cordyceps yogurt. |
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| Keywords: | Liquid fermentation Cordyceps militaris Yogurt Mycelium |
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