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研究了金针菇发酵过程中菌丝产量、还原糖、总糖、pH、氨态氮与发酵时间的动态关系,并在选定条件下确定了最佳发酵时间。结果表明,在发酵前期,总糖含量下降,72 h后总糖含量有所回升;pH值在整个发酵过程中变化不大;还原糖第60 h下降到37 mg/mL;氨态氮随培养时间的延长呈上升趋势,菌丝产量发酵到48 h最高,为12.47 g/L;由此确定最佳发酵时间为48 h。
The dynamic relationship between mycelium yield, reducing sugar, total sugar, pH, ammonia nitrogen and fermentation time during the fermentation process of Flammulina velutipes was studied. The optimal fermentation time was determined under the selected conditions. The results showed that the total sugar content decreased in the early fermentation stage, and the total sugar content recovered after 72 h. The pH value did not change much during the whole fermentation process. The reducing sugar decreased to 37 mg / mL at 60 h. The extension of time showed an upward trend. The yield of mycelia was the highest at 48 h after fermentation, which was 12.47 g / L. The optimum fermentation time was 48 h.