摘要
通过单因子实验,研究了装液量、培养基pH、培养温度、培养时间及转速对香菇菌丝摇瓶发酵的影响,结果表明,香菇液体深层发酵的培养基初始pH6,培养温度28℃,转速125r/min,装液量100ml/250ml三角瓶,发酵13d,干菌丝体得率高达7.00g/L,鲜味物质(α-氨基氮)产量达125mg/100mL。
Using single factor experiment, we have studied the effect of medium pH, culture temperature, stir speed, medium volume and period on hyphae yield of Lentinula edodes in-depth fermentation. The optimal submerged fermentation conditions for Lentinula edodes was obtained as follows： medium initial pH 6, volume 100ml, culture temperature 28℃, stir 125r/min and culture period 13d in 250mL flask. The largest biomass of hyphae and yield of α -NH2 were 7.00g / L and 125mg/100mL by culture with the optimal fermentation conditions.
出处
《山东食品发酵》
2009年第2期33-35,共3页
Shandong Food Ferment
关键词
香菇
发酵
培养条件
鲜味物质
Lentinula edodes
Fermentation Conditions
fresh taste components
