几种食用菌液态发酵及发酵液的比较

The Comparison Study on the Submerged Fermentation and Nutrition Compositions of Several Edible Fungi

本文研究了在相同条件下,几种不同的食用菌发酵过程中总糖、氨基氮、pH、菌丝干重等参数变化,以及发酵液中营养成分分析,并进行比较,为食用菌发酵过程调控提供了理论依据。

The paper studied the variations of parameters of total sacchara, amino nitrogen, pH value and the dry weight ofmycelium etc, under the processing conditions during the whole fermentation. The analysis and comparisons of the nutritioncompositions in the fermentation liquid, providing theoretical data for the process of the edible fungi fermentation.