摘要
羊肚菌液体发酵研究在国内外起步最早,并在各方面取得了一定的成效。该研究结果表明:羊肚菌中的人体必需氨基酸含量较高,约占氨基酸总含量的40%,具有较高的营养和药用价值。因此,加大对羊肚菌的食用、药物、保健等各方面的开发和利用,并带动羊肚菌液体发酵产业的迅速发展,是羊肚菌实现商品化生产的必然趋势。
Study on the fermentation liquid of Morchella Dill. Ex Fr. at home and abroad is the earliest, and certain achievements have been made in various aspects. The research results showed that the content of essential amino acid of Morchella Dill. Ex Fr. is high, accounting for about 40%. The Morchella Dill. Ex Fr. has high nutritional and medicinal value, strengthening the development and utilization of Morchella Dill. Ex Fr. in all aspects of food, drug, thehealth care, and promoting the rapid development of Morchella Dill. Ex.Fr. in liquid fermentation industry are the inevitable trends of the carrying out the commercialization production of Morchella Dill. Ex Fr.
出处
《青海草业》
2017年第4期38-42,共5页
Qinghai Prataculture
关键词
羊肚菌
液体发酵
氨基酸
培养基
开发利用
Morchella Dill.Ex Fr.
Liquid fermentation
Amino acid
Culture medium
Development and utilization
