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以杏鲍菇(Pleurotus eryngii)的4个品种为试材,采用液体发酵培养的方法,测量液体发酵过程中菌丝球密度、干重、直径以及发酵液p H值、还原糖等指标,研究液体发酵过程中菌丝球的生长情况及发酵液的变化;并通过感官检测、显微镜观察和菌丝球回接试验探索优良的液态杏鲍菇菌丝体的感官指标、生化指标和微生物学指标。结果表明:优质杏鲍菇液体菌种质量标准具体为菌液为淡黄色澄清状,含浓郁的苦杏仁味,无杂菌污染;菌丝球肉眼可见,洁白、均匀、表面有毛刺、直径<2.5 mm且浓度达到80%~100%;显微镜下菌丝体粗壮,每个视野有3~4个锁状联合;一般发酵时间为120-144 h。
Four varieties of Pleurotus eryngii were used as materials to measure the mycelium density, dry weight, diameter, p H value of fermentation broth, reducing sugar and other indicators during liquid fermentation by liquid fermentation. The growth of mycelium spheres and the changes of fermentation broth during the liquid fermentation process were also investigated. The sensory, biochemical and microbiological indexes of excellent liquid Pleurotus eryngii mycelium were explored by sensory test, microscopic observation and mycelial rewinding test . The results showed that the quality standard of high-quality Pleurotus eryngii liquid strains was that the bacterial liquid was light yellow clarified, with rich bitter almond flavor and no bacterial contamination. The mycelium ball could be seen by the naked eye and was white and uniform with burr on the surface and diameter < 2.5 mm and the concentration of 80% ~ 100%; microscope mycelium stout, each field has 3 to 4 lock-like combination; the general fermentation time is 120-144 h.