食品科学 ›› 1997, Vol. 18 ›› Issue (8): 22-24.

• 食品科学 • 上一篇    下一篇

灵芝、酵母“双菌”发酵饮料的研制

  潘继红,  李峰   

  1. 安徽师范大学生物系
  • 出版日期:1997-08-15 发布日期:2011-12-19

Preparation of a ’bifungi’ beverage fermented with Ganoderma Lucidum and Saccharomyces Cerevisiae

   Pan-Ji-Hong,   Li-Feng   

  • Online:1997-08-15 Published:2011-12-19

摘要:  采用灵芝菌深层培养滤液再继啤酒酵母发酵制成“双菌”发酵饮料。经测定,每100ml饮料中总糖含量达2.48g,粗蛋白量为42.43mg,游离氨基酸含量为35.72mg。同时,该饮料符合中国食品卫生标准。

关键词: 灵芝菌, 啤酒酵母, 深层培养, &ldquo, 双菌&rdquo, 发酵饮料

Abstract:  The submerged culture filtrate of Ganoderma Lucicum was fermented with Saccharom yces Cerevisiae to obtain ’bifungi’ beverage. The examination showed that the producdt contained abundant nutrients. In 100ml beverage, the content of total sugar was 2. 48g ; the crude protein was 42. 43mg; the free amino acids was 35. 72mg. The result, indicated that this beverage is conformed with the food hygiene standard of China.

Key words:  Gannderma Lucidum; Saccharomyces Cerevisiae; Submerged Culture; ‘Bifungi&rsquo, fermentative;