摘要
探索金针菇(Flammulina velutiper)菌糠在基质化利用过程中理化指标的变化情况,为金针菇菌糠科学合理利用提供理论基础。在金针菇菌糠中添加微生物菌剂进行发酵处理,分别测定菌糠发酵物的可溶性糖、可溶性蛋白质、容重、总孔隙度、pH、电导率。结果表明,添加微生物菌剂发酵金针菇菌糠0～20 d,可溶性糖、可溶性蛋白质含量有所下降,总孔隙度、电导率先上升后下降,容重、pH下降。研究结果明确了添加微生物菌剂后金针菇菌糠发酵过程中理化指标的变化情况,优化了金针菇菌糠发酵过程,为金针菇菌糠的基质化利用提供有效方法。
The aim of the study was to evaluate the changes of physical and chemical indicators,and to provide theoretical foundation for rational utilization of Flammulina velutiper mushroom residue.Microbial agent was added to the F.velutiper mushroom residue,and the content of soluble sugar and soluble protein,bulk density,total porosity,pH and conductivity during the fermentation process were measured.During the 0~20 d after microbial agent was added,the content soluble sugar and soluble protein decreased;The total porosity and conductivity rose in the first stage,and then decreased;Bulk density and pH decreased.The changes of physical and chemical indicators during the fermentation process of F.velutiper mushroom residue were detected,and the fermentation process of F.velutiper mushroom residue was optimized,which could provide effective method for utilization of F.velutiper mushroom residue.
作者
李学龙
杨镇
张敏
刘国丽
李超
刘国宇
李跃
LI Xue-long;YANG Zhen;ZHANG Min;LIU Guo-li;LI Chao;LIU Guo-yu;LI Yue(Institute of Edible Fungi,Liaoning Academy of Agricultural Sciences,Shenyang 110161,China)
出处
《湖北农业科学》
2018年第22期32-35,共4页
Hubei Agricultural Sciences
基金
沈阳市重点科技研发计划项目(17-163-3-00)
国家食用菌产业技术体系项目(CARS-20)
