摘要
不同菌株深层发酵的生物量和粗多糖含量变异很小。菌种发酵性状的优劣可用单位多糖来衡量比较。对6个姬松茸菌株深层发酵的干菌丝体量和粗多糖含量进行了比较,结果表明,6个菌株中4号菌株的生物量与单位多糖含量最高,分别为21.50mg/ml与4.54 mg/ml;1号菌株粗多糖含量最高,为23.86%。
The contents of mycelium biomasses and rough polysaccharide on the submerged fermentation of six agaricus blazei strains were studied in this paper. Result showed that strain No.4 has the highest mycelium biomass and polysaccharide per 100 ml, which were 2.15 g/100 ml and 453.65 mg/100 ml, respectively. Strain No. 1 has the highest percentage of rough polysaccharide with 23.86%.
出处
《湖南农业科学》
2007年第1期35-36,共2页
Hunan Agricultural Sciences
基金
湖南省科技厅资助项目
关键词
姬松茸
菌丝体
粗多糖
生物量
Agaricus blazei murrill
mycelium
rough palysaccharide
biomass
