文献类型： 会议论文

第一作者： Ziping Zhu

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

作者机构： 1.Shanghai Academy of Agricultural Sciences

关键词： Phellinus;Broth;Physical and chemical properties

会议名称： International Conference on Sustainable Energy and Environmental Engineering

主办单位：

页码： 277-280

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 mg/mL 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.

分类号： x3-53