Analysis of Nutritional Characteristics of Boletus edulis Mycelium

This study aimed to investigate the nutritional characteristics of Boletus edulis mycelium. The results showed that the optimal carbon source was glucose;the optimal nitrogen source was peptone; the optimal inorganic salt was KH2PO4;the optimal vitamin was VB1. The optimal medium, in which B. edulis mycelium in-cubated at 28 ℃ and pH 5.5 exhibited the strongest growth vigor and the rapidest growth rate, contained 3.0% glucose, 0.20% peptone, 0.60% KH2PO4, 0.20% Mg-SO4＆#183;7H2O and 0.000 50% VB1.

“黄瓜要煮,苹果要烧!”——“O—157风暴”中的日本

“黄瓜要煮,苹果要烧!”——悬挂在东京电车中的杂志广告中,近期增加了这么一个标题。一场“O—157风暴”,直把日本搅得沸沸扬扬,家庭主妇们对已经导致900余人——其中大部分是孩子——食物中毒的大肠杆菌“O—157”,宛如惊弓之鸟,不仅对传统美味的生鱼片、生牛肝和烤肉串心存畏惧,连瓜果,也不敢吃生的了。