| 猴头菌丝体发酵酒的研制 |
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| 引用本文： | 饶绍信.猴头菌丝体发酵酒的研制[J].江西科学,1994,12(4):244-247. |
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| 作者姓名： | 饶绍信 |
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| 作者单位： | 江西省上饶市啤酒厂 |
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| 摘 要： | 采用深层液体发酵技术获取猴头菌丝体，再经发酵、调配而得猴头营养补酒。经检测，酒液中含氨基酸总量为３２．６２ｍｇ／１００ｍｌ，人体必需氨基酸占５１．７７％，总酸０．３６ｇ／１００ｍｌ，酒度体积分数为６．５％。
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| 关 键 词： | 猴头菌丝体 深层液体发酵 氨基酸 发酵 酒 |
STUDIES ON PRODUCING FERMENTED WINE WITH HERICIUM ERINACEUS HYPHA |
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| Rao Shaoxin.STUDIES ON PRODUCING FERMENTED WINE WITH HERICIUM ERINACEUS HYPHA[J].Jiangxi Science,1994,12(4):244-247. |
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| Authors: | Rao Shaoxin |
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| Abstract: | A nutritious tonic wine was prepared by deep-liquid fermentation with Hericium exinaceus hypha.The wine had a total amino acids 32.62mg/ml, necessary amino acids 51.77%, total acids 0.36 g/100 ml, and spirit degree 6.5 V%. |
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| Keywords: | Hypha of Hericium erinaceus Submerged culture Amino acids Bacterial destruction |
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