摘要
通过液体摇瓶发酵试验,以液体摇瓶的质量变化为参数结合微生物典型生长曲线确定秀珍菇和猪肚菇液体菌种的发酵终点,结果表明:秀珍菇、猪肚菇发酵摇瓶分别在4d、5d时质量变化最低,也即秀珍菇、猪肚菇液体菌种生长周期分别为4d、5d。
The fermentation end-points of Pleurotus geesteranus and Panus giganteus were determined based on the quality changes during shake flask cultivation and the typical microbial growth curve. The results showed that the minimum quality changes appeared at 4d and 5d during shake flask cultivation of P. geesteranus and P. giganteus, respectively. It was indicated that the growth cycles of P. geesteranus and P. giganteus were 4d and 5d respectively.
出处
《中国酿造》
CAS
北大核心
2010年第11期160-162,共3页
China Brewing
基金
国家科技支撑计划项目(2008BADA1B04)
山东省"泰山学者"建设工程专项经费
山东省农业良种工程项目(2008LZ-008)
关键词
液体发酵
发酵终点
质量变化
秀珍菇:猪肚菇
liquid fermentation
fermentation end-point
quality change
Pleurotus geesteranus
Panus giganteus
