食药用菌酸乳制作中深层发酵滤液添加量的比较

利用深层发酵培养基对两种食药用菌（香菇、猴头菌）进行深层发酵培养，然后分别将香菇（猴头菌）发酵滤液、奶粉、无菌水按不同比例配制成相应的复原奶，并接种乳酸菌制成酸乳。同时检测不同比例发酵滤液添加量所制得的酸乳的营养和理化特性，选择出了最佳比例的滤液添加量，即香菇滤液添加量以3份较好，而猴头菌则以4份滤液添加量最佳。

Comparison of Different Accession of Filtrate on Submerged Fermentation for Yogurt Made from Edible Fungi for Medical Use

The authors use submerged fermentation culture medium to culture two kinds of the edible fungi for medical use,which are Lentinus edodes and Hericium erinaceus,then add milk and water into the filtrate from the edible fungi for medical use with different percentages,and inoculate Lactobacillus to make yogurt.Testing the nutrition and the physical and chemical characteristic of different yogurt,it is best accession of the filtrate: the portion of Lentinus edodes is 3 and Hericium erinaceus 4.