| 深层发酵猴头菌的研究 |
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| 引用本文： | 蒋丽,陈惠音,夏枫耿,杨汝德. 深层发酵猴头菌的研究[J]. 食品科学, 2001, 22(2): 23-25 |
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| 作者姓名： | 蒋丽 陈惠音 夏枫耿 杨汝德 |
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| 作者单位： | 华南理工大学食品与生物工程学院广州 510640 |
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| 摘 要： | 研究了猴头菌深层发酵过程中的几项参数的变化情况，确定了猴头菌深层发酵的最佳发酵时间。并探讨了几种摇瓶培养基组成分所得发酵液用于制作保健饮料的可能性。
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| 关 键 词： | 猴头菌 深层发酵 菌丝体 保健饮料 工艺参数 发酵液 |
A Preliminary Study on Submerged Fermentation Process of Hericium Erinaceus |
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| Jiang Li et al.. A Preliminary Study on Submerged Fermentation Process of Hericium Erinaceus[J]. Food Science, 2001, 22(2): 23-25 |
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| Authors: | Jiang Li et al. |
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| Affiliation: | Jiang Li et al. |
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| Abstract: | Based on submerged fermentation process of hericium erinaceus some parameters were studied.And the apppropriate submergd fermentation time was determined.An inquiry into several culture media and the possibility of applying the fermented liquid to formulating a healthy beverage were studied. |
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| Keywords: | Hericium erinaceus Submerged culture Mycelia Healthy beverage |
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