| 食用菌系列发酵工艺的研究 |
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| 引用本文： | 李春,朱道红.食用菌系列发酵工艺的研究[J].石河子大学学报,1998,2(2):121-124. |
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| 作者姓名： | 李春 朱道红 |
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| 作者单位： | 石河子城建局 |
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| 摘 要： | 以玉米、麸皮、葡萄糖、糖蜜为主要原料，以金针菇、灵芝、香菇等食用菌为菌种进行深层发酵培养，找出了适合的培养基和工艺条件。
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| 关 键 词： | 食用菌 深层发酵 发酵工艺 |
Studies on Submerged Fermentation of the Edible Fungi Series |
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| Li Chun,Zhou Hong,Zhu Daohong,Li Hui.Studies on Submerged Fermentation of the Edible Fungi Series[J].Journal of Shihezi University(Natural Science),1998,2(2):121-124. |
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| Authors: | Li Chun Zhou Hong Zhu Daohong Li Hui |
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| Institution: | Dept of Food Science |
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| Abstract: | The main raw materials for this experiement were maize powder,wheat bran,glucose malosses To find the composition of fermentation medium and develop the processing techniques,the edible fungi of Flammulina valutipes,Ganoderma lulidum,Lentinus edodes was used as strains for further submerged fermentation |
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| Keywords: | edible fugis submerged fermentation fermention technology |
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