| 灵芝酱油的生产工艺研究 |
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| 引用本文： | 彭荣,彭洪光.灵芝酱油的生产工艺研究[J].西南师范大学学报(自然科学版),2004,29(6):1073-1076. |
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| 作者姓名： | 彭荣 彭洪光 |
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| 作者单位： | 1. 西南农业大学,生物技术中心,重庆,400716
2. 西南师范大学,生命科学学院,重庆,400715 |
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| 摘 要： | 筛选出高生物量、多糖灵芝菌株和富锗培养基,采用固体同步发酵(SSF)工艺,成功生产出富含有机锗和灵 芝多糖的灵芝酱油,并取得了良好经济和社会效益.
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| 关 键 词： | 灵芝 有机锗 固体同步发酵 酱油 |
| 文章编号： | 1000-5471(2004)06-1073-04 |
| 修稿时间： | 2004年3月10日 |
Study on the Produce Technics of Ganoderma Soy |
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| PENG Rong,PENG Hong-guang.Study on the Produce Technics of Ganoderma Soy[J].Journal of Southwest China Normal University(Natural Science),2004,29(6):1073-1076. |
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| Authors: | PENG Rong PENG Hong-guang |
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| Institution: | PENG Rong~1,PENG Hong-guang~2 1. Center of Biology Technology,Southwest China Agriculture University,Chongqing 400716,China, 2. School of Life Science,Southwest China Normal University,Chongqing 400715,China |
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| Abstract: | Screening the ganodermas which has good growth in mycelium and polysaccharide, and the substrate which has an abundance of germanium, and SSF (solid synchronization fermentation) technics is adopted to have succeeded. Succeed in making an enriched organic germanium and polysaccharide of ganoderma soya, and having got a good benefit in economy and society. |
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| Keywords: | ganoderma organic germanium solid synchronization fermentation soya |
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