不同香菇品种液体发酵菌丝体的营养成分分析

Analysis of Nutritive Composition of Mycelia of Various

本文对几种香菇液体发酵的菌丝体进行生物量、蛋白质、氨基酸和无机元素等成分分析比较，并对液体发酵代替固体发酵在生产实践中的开发前景和应用价值作了初步探索。

This article analyse and compare such factors about mycelia of several varieties of xianggu mushroom as biomass,protien,amino acid,inorganic element in liquid fermentation,and make apreliminary approach on applied value and development prospect of liquid fermentation replacing sol-id fermentation.