摘要
通过单因子实验,研究了温度、装液量、pH及转速对金针菇摇瓶发酵产呈味核苷酸的影响,确定了金针菇深层培养的最佳条件为:250mL摇瓶发酵装液量为100mL,最适培养温度为26℃,适宜培养pH6～7,摇床转速120r/min。利用此培养条件进行了最适培养期试验,结果表明26℃培养7～8d,金针菇菌丝生物量达26.52g/L,呈味核苷酸产量达0.26g/L。
By using single factor experiment,we have studied the effect of temperature, medium volume,pH value and stir speed on hyphae and flavor nucleotide yield of Flammulina velutipes in-depth fermentation. The results showed that suitable culture conditions were initial pH 6～7, temperature 26 ℃, stir 120 r/min, medium volume 100 mL and culture period 7～8 d by Flammulina velutipes submerged culture in 250 mL flask.
出处
《中国调味品》
CAS
北大核心
2008年第5期45-47,共3页
China Condiment
关键词
金针菇
发酵
菌丝
味核苷酸
Flammulina velutipes ； fermentation
hyphae； flavor nucleotide
