食品科学 ›› 2004, Vol. 25 ›› Issue (9): 132-134.
• 工艺技术 • 上一篇 下一篇
周键, 赵敏, 宋力, 魏洪福, 孙培龙
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ZHOU Jian, ZHAO Min, SONG Li, WEI Hong-Fu, SUN Pei-Long
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摘要: 本文研究了在相同条件下,几种不同的食用菌发酵过程中总糖、氨基氮、pH、菌丝干重等参数变化,以及发酵液中营养成分分析,并进行比较,为食用菌发酵过程调控提供了理论依据。
关键词: 食用菌, 发酵
Abstract: The paper studied the variations of parameters of total sacchara, amino nitrogen, pH value and the dry weight ofmycelium etc, under the processing conditions during the whole fermentation. The analysis and comparisons of the nutritioncompositions in the fermentation liquid, providing theoretical data for the process of the edible fungi fermentation.
Key words: edible fungi, fermentation
周键, 赵敏, 宋力, 魏洪福, 孙培龙. 几种食用菌液态发酵及发酵液的比较[J]. 食品科学, 2004, 25(9): 132-134.
ZHOU Jian, ZHAO Min, SONG Li, WEI Hong-Fu, SUN Pei-Long. The Comparison Study on the Submerged Fermentation and Nutrition Compositions of Several Edible Fungi[J]. FOOD SCIENCE, 2004, 25(9): 132-134.
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