| 食药用菌制作酸乳深层发酵培养基的比较 |
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| 引用本文： | 潘继红,孟凡会.食药用菌制作酸乳深层发酵培养基的比较[J].中国野生植物资源,2005,24(6):51-54. |
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| 作者姓名： | 潘继红 孟凡会 |
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| 作者单位： | 安徽师范大学生命科学学院,安徽,芜湖,241000 |
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| 摘 要： | 利用3种深层发酵培养基对灵芝和云芝进行深层发酵培养,所得的发酵滤液可以制成相应的灵芝和云芝酸乳.经测定采用这两种食药用真菌深层发酵滤液制成的酸乳营养丰富,并具有灵芝和云芝的药用价值;但使用不同的深层发酵培养基,酸乳的营养和理化特性有差异,通过比较可以选择出最佳深层发酵培养基.
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| 关 键 词： | 灵芝 云芝 深层培养 滤液 灵芝酸乳 云芝酸乳 |
| 修稿时间： | 2005年4月28日 |
Comparison of Submerged Culture on Making Edible and Medical Mushroom Yogurt |
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| Pan Jihong,Meng Fanhui.Comparison of Submerged Culture on Making Edible and Medical Mushroom Yogurt[J].Chinese Wild Plant Resources,2005,24(6):51-54. |
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| Authors: | Pan Jihong Meng Fanhui |
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| Abstract: | Three kinds of submerged culture filtrate of Ganoderma lucidum and Corilus versicolor were made into Ganoderma lucidum and Corilus versicolor yogurt.The examination showed that the products contained abundant nutrition and had medical values.There were differences in the different products.We can choose the best submerged culture through the comparing. |
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| Keywords: | Ganoderma lucidum Corilus versicolor Submerged culture Filtrate Ganoderma lucidum yogurt Corilus versicolor yogurt |
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