摘要
介绍了松茸的基本性质和生理功能.松茸虽然营养丰富,但野生松茸子实体无法人工栽培,应用生物工程技术用液体深层培养的方法,可以获得大量的松茸菌丝体.着重介绍了松茸菌丝体的培养方法,菌种的分离纯化过程和最佳工艺条件的研究过程,初步提取了松茸多糖,获得了液态培养时松茸多糖的胞内多糖与胞外多糖,确定了二者的比例 提出应用液体深层发酵生产松茸菌丝体和松茸多糖,并以此为原料生产高营养高品位的松茸制品,此项产业将具有很好的经济和社会效益.
Introduced the basic characteristics of pine mushroom (tricholoma matsutake) and its physiological function Although pine mushroom is rich of nutrition, wild pine mushroom cannot be cultured artificially A great number of pine mushroom mycelium can be obtained by liquid deep culture technology Introduced emphatically the culture methods of pine mushroom mycelium, the culture isolation process and fermentation conditions Pine mushroom polysaccharide which included endocellular polysaccharide and extra cellular polysaccharide was extracted preliminarily under liquid deep culture condition and determined the proportion between endocellular and extra cellular polysaccharide.
出处
《哈尔滨商业大学学报（自然科学版）》
CAS
2003年第4期466-469,共4页
Journal of Harbin University of Commerce：Natural Sciences Edition
基金
黑龙江科技厅攻关项目(黑科成鉴字[2001第168号]).
关键词
松茸
菌丝体
发酵
多糖
tricholoma matsutake
mycelium
ferment
polysaccharide
