文章基本信息

标题：Research of Submerge Fermentation Conditions on Agaricus blazei Murill
本地全文：下载
作者：Xinzhi Cao , Yingqing Zhao , Li Xiong , Linsheng Ren , Jia Liu
期刊名称：Food and Nutrition Sciences
印刷版ISSN：2157-944X
电子版ISSN：2157-9458
出版年度：1926
卷号：05
期号：19
页码：1926-1943
DOI：10.4236/fns.2014.519204
语种：English
出版社：Scientific Research Publishing
摘要：Rotational speed, temperature, inoculation amount and pH are the four factors that affect the submerge fermentation of Agaricus blazei Murill. The orthogonal experiment was on the basis of single factor experiments. And the optimal submerge fermentation condition of Agaricus blazei Murill was determined through orthogonal test. The results were as follows: temperature (25℃), rotational speed (150 r/min), inoculation amount (6%) and pH (7), in this condition the cell dry weight reached 1.32 g/100mL; temperature (25℃), rotational speed (150 r/min), inoculation amount (8%) and pH (6.5) in this condition the extracellular polysaccharide reached 6.95 mg/mL.
关键词：Agaricus blazei Murill; Submerged Fermentation; Cell Dry Weight; Extracellular Polysaccharide