安络小皮伞液体发酵过程中还原糖与pH值、菌丝干重及产量的关系

The relations among reducing sugar,pH,dry weight of mycelium and production during the liquid fermentation of Marasmius androsaceus

作者通过对安络小皮伞的液体发酵过程进行研究发现 :在安络小皮伞液体发酵过程中还原糖的变化呈一定规律性。在发酵过程中 ,随着总糖的逐渐消耗 ,还原糖含量呈下降趋势 ,且与pH值的变化呈正相关 ,与菌丝干重及产量的增加呈负相关 ,为安络小皮伞发酵的生产提供了重要的依据。

By studying the process of Marasmius androsaceus′s liquid fermentation,the authors found that the change of reducing sugar appeared a certain of regularity,the content of reducing sugar presented a drop tendency with the gradual consumption of total sugar,and had a postive bearing on the change of pH value,and a negative bearing on the dry weight of mycelium and the increase of production.The results provided an important fundation for the submerged cultivation of Marasmius androsaceus.