摘要
选用4种培养基对羊肚菌进行深层发酵培养制成羊肚菌营养液。培养期间定期测定各发酵液还原糖含量、pH 值、粘度以及菌丝体生物量等理化指标,并对其色泽、气味、口感及体态等感官特征进行了描述。
Selecting 4 cultivation solutions,a new morel nutritionalliquid has been prepared by using biological fermentation engineeringtechnology.During the period of fermentation,some main physical and chemicalindexes are determined,such as reducing sugar,pH Value,Viscosity andmycelias biological amount. Finally,We described the sense features of theproducts,including colour,smell,taste and sight.
出处
《甘肃农业大学学报》
CAS
CSCD
1997年第1期61-64,共4页
Journal of Gansu Agricultural University
关键词
羊肚菌
营养液
生物发酵工程
食用菌类
Morchella
angusticeps
nutritional
liquid
biological
fermentation
engineering
