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The physical and chemical properties changes of broth during Phellinus fermentation

文献类型： 外文期刊

作者： Zhu, Ziping 1 ; Chen, Jianzhong 1 ; Lv, Beibei 1 ; Tang, Xueming 1 ;

作者机构： 1.Shanghai Acad Agr Sci, Shanghai 201106, Peoples R China

关键词： Phellinus;broth;physical and chemical properties

期刊名称：PROGRESS IN ENVIRONMENTAL PROTECTION AND PROCESSING OF RESOURCE, PTS 1-4

ISSN： 1660-9336

年卷期： 2013 年 295-298 卷

页码：

收录情况： SCI

摘要： The physical and chemical properties changes of broth in the fermentation process of Phellinus and its mutant strain were studied. The results showed that the mycelia yield of the two strains of Phellinus increased rapidly in the first 6 days and increased slowly 6 days later, the soluble protein content of broth took on an increasing trend, up to 0.15 mg/mL and 0.13 mWmL respectively, the variation tendency of the content of polysaccharide and viscosities of broth were semblable, that was declined in the initial stage of fermentation and change little in later stage. The physical, chemical properties and viscosities show similarity in both two strains' broth, therefore, the physical and chemical properties of broth in the fermentation process of Phellinus changed regularly.

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[1]The physical and chemical properties changes of broth during Phellinus fermentation. Ziping Zhu,Jianzhong Chen,Beibei Lv,Xueming Tang. 2013

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