摘要
讨论了灵芝以麦芽汁为培养基在30L通风搅拌发酵罐中的深层培养。培养条件为：温度25℃，通风标准1∶0．25，搅拌转速120r／min，灵芝的培养周期96h。灵芝培养液经破碎离心处理后，上清液可直接调配成营养可口的灵芝饮料。
In the paper the deep cultures and processing of Glossy Ganoderm in the malt wort was studied.The culture liquid of the Glossy Gaoderm in the shakingflask was inoculated into the 30L draft-agitated fermentation-tank and cultured in the following conditions:temperature 25℃.agitated speed 120r/min and ventilating ratio∶1∶0.25 culture period 96h.After the culture liquid was smashed and centrifuged .the separated liquid could be directly made into a nutritious and delicious beverage.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2000年第9期27-29,共3页
Food Science
