DEEP FERMENTATION TECHNIQUE OF TRICHOLOMA MATSUTAKE MYCELIUM
- VernacularTitle:松口蘑深层发酵工艺的研究
- Author:
Ping LIU
;
Wen-Yi TAO
;
Zheng-Hong XUE
;
Zhong-Hua AO
;
Zhi-Hao SUN
;
- Publication Type:Journal Article
- Keywords:
Tricholoma matsutake, Deep fermentation, Process
- From:
Microbiology
1992;0(05):-
- CountryChina
- Language:Chinese
-
Abstract:
The deep fermentation technique of Tricholoma matsutake is systemically studied in this paper firstly. The best culture determined by orthogonal test is 3g/L of cornflour, 1g/L of glucose, 1g/L of bean cake flour, 1mL/L of corn steep liquid, 1g/L of KH 2PO 4. The best fermenting condition is: 25℃, rotating speed 160 r/min, pH5.0,inoculating amount 10%, 120mL culture medium per 500mL flask. Under these conditions, the mycelia reach 12.94g/L after fermenting 12d.
