| 不同香菇品种液体发酵菌丝体的营养成分分析 |
| |
| 引用本文： | 单英芳,李用芳.不同香菇品种液体发酵菌丝体的营养成分分析[J].河南师范大学学报(自然科学版),1995,23(1):64-67. |
| |
| 作者姓名： | 单英芳 李用芳 |
| |
| 作者单位： | 河南师范大学生物系 |
| |
| 摘 要： | 本文对几种香菇液体发酵的菌丝体进行生物量、蛋白质、氨基酸和无机元素等成分分析比较，并对液体发酵代替固体发酵在生产实践中的开发前景和应用价值作了初步探索。
|
| 关 键 词： | 液体发酵 菌丝体 香菇 化学分析 |
Analysis of Nutritive Composition of Mycelia of Various |
| |
| Xianggu Mushroom in Liquid Fermentation Shan Yingfang Li Yongfang He Fangshu Li Dawei Zhao Wengzhong Yu Jianjun.Analysis of Nutritive Composition of Mycelia of Various[J].Journal of Henan Normal University(Natural Science),1995,23(1):64-67. |
| |
| Authors: | Xianggu Mushroom in Liquid Fermentation Shan Yingfang Li Yongfang He Fangshu Li Dawei Zhao Wengzhong Yu Jianjun |
| |
| Abstract: | This article analyse and compare such factors about mycelia of several varieties of xianggu mushroom as biomass,protien,amino acid,inorganic element in liquid fermentation,and make apreliminary approach on applied value and development prospect of liquid fermentation replacing sol-id fermentation. |
| |
| Keywords: | liquid fermentation mycelia xianggu mushroom chemical analysis |
| 本文献已被 CNKI 维普 等数据库收录！ |
