| 不同平菇菌种发酵对苹果渣营养成分的影响 |
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| 引用本文： | 袁惠君,袁毅君,刘左军,巩慧玲,冯再平. 不同平菇菌种发酵对苹果渣营养成分的影响[J]. 食品工业科技, 2010, 0(4) |
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| 作者姓名： | 袁惠君 袁毅君 刘左军 巩慧玲 冯再平 |
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| 作者单位： | 1. 兰州理工大学生命科学与工程学院,甘肃,兰州,730050
2. 天水师范学院生命科学与化学学院,甘肃,天水,741001 |
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| 摘 要： | 用平99、平6、平钟山三个平菇菌种发酵苹果渣,测定了发酵后果渣的营养成分,结果表明:不同菌种处理苹果渣对原料粗蛋白质、灰分含量影响显著(P0.05),对总糖、还原糖含量影响极显著(P0.01),对粗脂肪含量影响不显著(P0.05)。平菇发酵能提高果渣中粗蛋白、灰分、总糖、还原糖含量,但粗脂肪含量的变化与菌种有关。
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| 关 键 词： | 平菇 发酵 苹果渣 营养成分 |
Study on effect of different strains of Pleurotus ostreatus during fermentation on nutrients of apple pomace |
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| YUAN Hui-jun,YUAN Yi-jun,LIU Zuo-jun,GONG Hui-ling,FENG Zai-ping. Study on effect of different strains of Pleurotus ostreatus during fermentation on nutrients of apple pomace[J]. Science and Technology of Food Industry, 2010, 0(4) |
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| Authors: | YUAN Hui-jun YUAN Yi-jun LIU Zuo-jun GONG Hui-ling FENG Zai-ping |
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| Affiliation: | YUAN Hui-jun1,YUAN Yi-jun2,LIU Zuo-jun1,GONG Hui-ling1,FENG Zai-ping1 (1.College of Life Science , Engineering,Lanzhou University of Technology,Lanzhou 730050,China,2.College of Life Science , Chemistry,Tianshui Normal University,Tianshui 741001,China) |
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| Abstract: | Nutrients of apple pomace were studied during fermentation by different strains of Pleurotus ostreatus. The results showed that the change of nutrients of apple pomace was remarkable in content of crude protein,total sugar,reducing sugar and ash by fermentation. But the change of crude fat content was not obvious. Fermentation by different strains of Pleurotus ostreatus could increase the content of crude protein,total sugar,reducing sugar and ash. The change of crude fat content was related to the strains ... |
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| Keywords: | Pleurotus ostreatus fermentation apple pomace nutrients |
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