作　　者： ; ; ;

机构地区： 韶关学院英东生物工程学院

出　　处： 《华中农业大学学报》 2004年第1期44-46,共3页

摘　　要： 研究了金针菇发酵过程中菌丝产量、还原糖、总糖、pH、氨态氮与发酵时间的动态关系,并在选定条件下确定了最佳发酵时间。结果表明,在发酵前期,总糖含量下降,72 h后总糖含量有所回升;pH值在整个发酵过程中变化不大;还原糖第60 h下降到37 mg/mL;氨态氮随培养时间的延长呈上升趋势,菌丝产量发酵到48 h最高,为12.47 g/L;由此确定最佳发酵时间为48 h。 In this paper, the dynamic relationships between fermentation time and mycelium yield, reducing sugar content, total sugar content, pH value and amino nitrogen of Flammulina velutipes fermentation were investigated by submerged culture method, and the optimal culture time was determined. The results showed that total sugar content went down at the beginning of the fermentation and began to go up after 72 hours; pH value did not change significantly during the culture process; reducing sugar content decreased to 37 mg/mL at the 60th hour;a-mino nitrogen was increasing with culture time; the highest yield of mycelium was 12. 47 g/L at the 48th hour; thus, the optimal fermentative time was determined to be 48 hours.

关 键 词： 金针菇 发酵动力学 培养基 菌丝产量

领　　域： [农业科学] [农业科学]