摘要
为探讨pH和无机盐对樟芝液体发酵的影响,设置了添加KH2PO4和不加KH2PO4条件下不同起始pH、不同无机盐对樟芝液体发酵的影响。结果表明,樟芝在中性偏酸性条件下生长较好,而在中性和碱性的条件下生长缓慢;在KH2PO4存在的条件下,樟芝生长较好。另外,樟芝对不同的无机盐离子有不同的需求:对钾盐需求量大,对钠盐、铁盐、镁盐和铜盐需求量少。所以,pH和无机盐对樟芝液体发酵有一定的影响。
In order to research the effects of pH and inorganic salt on liquid fermentation of Antrodia camphorate, different fermental initial pH values including KH2PO4 and without KH2PO4, and different inorganic salts were arranged. The results indicated that Antrodia camphorate grows well under the condition of neutrality partial to acidity, while it grows slowly under the conditions of neutrality and alkalinity. And Antrodia camphorate grows well if KH2PO4 has been added in the culture medium. In addition, the requirements for different inorganic salts of Antrodia camphorate growth are different; the demand for K salt is large, while Na salt, Fe salt, Mg salt and Cu salt are little. Therefore, pH values and inorganic salts have effects on liquid fermentation of Antrodia camphorata.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2007年第11期365-369,共5页
Food Science
关键词
樟芝
液体发酵
无机盐
PH
Antrodia camphorata
liquid fermentation
inorganic salt
pH
