食品科学 ›› 2002, Vol. 23 ›› Issue (1): 64-69.
• 工艺技术 • 上一篇 下一篇
吴大康, 张久春, 杨晓丽
出版日期:
发布日期:
WU Da-Kang, ZHANG Jiu-Chun, YANG Xiao-Li
Online:
Published:
摘要: 研究了银耳菌As5.526液体深层发酵工艺条件。以单因子试验,确定了在液体培养基中添加0.5%β-CD增稠剂,以L9(33)正交试验确定了摇床最佳供氧形式,即振荡频率为200r/min,装液量为150ml/500ml,5层纱布。菌球数量多而小,菌体浓度最高,菌体干重达0.5g/100ml,总糖含量达5.5mg/ml。通过试验还确定了银耳菌As5.526转种时间为36-48h、接种量为5%、发酵温度24-26℃、pH值6-7、发酵周期72h左右。
关键词: 菌球, 菌体干重, 总糖, &beta, -CD
Abstract: In this paper,we studied the liquid submerged fermentation process conditions for Tremella facifamis Berk As5.526.Through one-factor experiments,we determined that 0.5% concentration of β-CD thicker is added to liquid medium;and through othogonal experiments L9(33),we determined the optimal formations of oxygen-supplying for shaker:oscillation frequency is 200r/min,500ml flask contatins 150ml meedium,five layers of tela are used.The peloton should be plenty and small,and at high thalline concentration.Thus,the content of dry weight of thalline amounts to 0.5g/100ml,and total sugar to 5.5mg/ml.Moreover,through many experiments,subcultivation period is 36 hours,inoculum concentration is 5%,fermentation temperature is from 24℃ to 26℃,the value of pH is from 6 to 7,fermentation cycle is 72 hours.That is considered as optimum conditions for Tremella facifamis Berk As5.526.
Key words: Peloton , Dry weight of thalline , Total sugar , β-CD
吴大康, 张久春, 杨晓丽. 银耳深层发酵条件的研究[J]. 食品科学, 2002, 23(1): 64-69.
WU Da-Kang, ZHANG Jiu-Chun, YANG Xiao-Li. Research on Liquid Submergred Fermentation Conditions for Tremella Facifamis Berk[J]. FOOD SCIENCE, 2002, 23(1): 64-69.
0 / / 推荐
导出引用管理器 EndNote|Ris|BibTeX
链接本文: https://www.spkx.net.cn/CN/
https://www.spkx.net.cn/CN/Y2002/V23/I1/64