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自H.Hurnfeld于1947年提出深层发酵培养蘑菇菌丝体以来,1968年Toyew又发明了在液体营养基质里深层培养真菌菌丝体的技术。从此以后,食用菌发酵技术发展很快,目前国内外已研究并采用深层培养的食用菌达40多种,为食用菌工业生产开辟了新的前景。深层培养的优点是:①周期短,流程快,产量高,成本低;②占地面积小,便于操作和控制;③生产条件较稳定,有利于机械化、自动化生产;④所得菌种污染少,菌龄一致;⑤培养液中还可提取多种菌体代谢物,具有较高的经济价值。本实验供试的侧耳(Pleurotus floride)生产菌
Since InHurnfeld proposed in-depth fermentation of mushroom mycelium in 1947, Toyew invented the technique of in-depth cultivation of fungal mycelium in liquid nutrient medium in 1968. Since then, the rapid development of edible fungi fermentation technology, at home and abroad have been studied and the use of deep culture of more than 40 kinds of edible fungi, edible fungus industrial production has opened up new prospects. The advantages of deep culture are: ① short cycle, fast process, high yield, low cost; ② small footprint, easy to operate and control; ③ production conditions are more stable, conducive to mechanization, automated production; The same age of bacteria; ⑤ medium can also extract a variety of bacterial metabolites, with high economic value. Pleurotus floride producing bacteria tested in this experiment