摘要
食品微生物的检验是食品检验一项非常重要的内容。本文结合实际，从人员、环境、仪器设备、检测办法、结果控制等几个方面讨论食品微生物检验应注意的环节。
This paper presents a new research decastes and the formula of fungal beverage. fermentation conditions of Lyophyllum decastes on liquid fermentation technology of I.yophyllum Based on the previous results of shake-flask Mycelia, fermentation conditions of Lyophyllum decastes Mycelia was optimized by uniform design with 200L fermenter. The result showed that optimum conditions of pilot fermentation were as follows： agitation speed, 160 r/min; fermenter pressure, 0.2 MPa; ventilation, 80 L/h; pit 6.5; temperature, 20℃ and inoculum size, I0%. Mycelia yield was maximum on the eighth day （10.578 g/L） and the content of exopolysaccharides was maximum on the ninth day （1.212 g/L）. In addition, We have selected out the optimal beverage formula （40 % Fermentation liquid, 0. 12 % citric acid, Sodium carboxymethyl cellulose0. 04 %, White granulated sugar4.0%）. The beverage is warmly received by people for its favor able taste, flavor and appearance.
出处
《中国食品工业》
2013年第3期46-49,共4页
China Food Industry
基金
科技部农业科技成果转化基金（NO.GB2008G10019）
甘肃省科技支撑项目（090HKCG068）
甘肃省农业科技成果转化基金（1105NCNG094）
甘肃省教育厅科研项目（1109B-08）.
关键词
食品微生物
检验
环节
Lyophyllum decaste, mushroom mycelium, liquid fermentation, beverage
