食品科学 ›› 1999, Vol. 20 ›› Issue (12): 40-43.

• 工艺技术 • 上一篇    下一篇

深层发酵灵芝生物工程技术与产品研究

 宋淑敏, 王大鹏, 李新华, 贾建会, 侯明迪, 吕晓莲, 郭洪源, 曹炜   

  1. 北京市食品研究所
  • 出版日期:1999-12-15 发布日期:2011-12-04

SONG  Shu-Min, WANG  Da-Peng, LI  Xin-Hua, JIA  Jian-Hui, HOU  Ming-Di, LV Xiao-Lian , GUO  Hong-Yuan, CAO  Wei   

  • Online:1999-12-15 Published:2011-12-04

摘要: 研究了深层发酵灵芝(Ganoderma Lucidum)工艺条件;基质中强化锌(Zn)、硒(Se)和测试中试菌种质量指标、最佳发酵条件:温度28℃±1℃、时间72h、基质WG、pH值(最终)3.8左右、锌(Zn)、硒(Se)。加入量分别为8mg/L、4mg/L

关键词: 深层发酵, 强化微量元素, 最佳发酵条件

Abstract: A study was made on the process conditions of’ deep fermentation for Ganoderma by some nutritiveelements such as Zn and Se were added into the basic material for the fermentation.A test on the quality standard ofthe fungus mushroom was conducted during the period of medium-scaled expert mental production .The result on theoptimum condition for the fermentation has been achieved :temperature 28 1 time 72 hours within the on culturemedium WG with final pH about 3 .8 The added amount of Zn and Se were 8mg/L. and 4mg/L. respectively.

Key words: Deep fermentation Nutritive elements Opeimum condition