摘要
姬松茸（ＡｇａｒｉｃｕｓｂｌａｚｅｉＭｕｒｉｌ）是一种美味的食用兼保健的食用菌。本文探讨姬松茸深层培养的条件并对菌丝体氨基酸组成进行分析。试验结果表明：选用３％玉米淀粉、２％蔗糖、０．５％酵母粉、０．３％ＨＫ２ＰＯ４、０．３％ＭｇＳＯ４·７Ｈ２Ｏ、１０ｍｇ／１００ｍｌＶＢ１的发酵培养基，在ｐＨ５～６的条件下发酵７天，菌丝体生长最佳。经测定菌丝体氨基酸含量丰富。
Agaricus blazei was a kind of edible fungus with health effect and delicacy. In this paper, it was reported that submerged fermentation process and amino acid analysis of the strain were studied. Experimental results showed that the composition of the fermentation medium was as follow: 3% corn starch, 2% sugar, 0 5% yeast powder, 0 3% KH 2PO 4, 0 3% MgSO 4·7H 2O and 10mg/100mlVB 1. The optimum cultural period was 7 days with pH 5～6 condition. The analytical result indicated the mycelium contained many kinds of amino acids with high content.
出处
《中国食用菌》
1997年第3期41-43,共3页
Edible Fungi of China
关键词
姬松茸
发酵菌丝体
氨基酸组成
Agaricus blazei, Fermentation mycelium, Analysis of amino acid
