摘要
研究了猴头菌深层发酵过程中的几项参数的变化情况，确定了猴头菌深层发酵的最佳发酵时间。并探讨了几种摇瓶培养基组成分所得发酵液用于制作保健饮料的可能性。
Based on submerged fermentation process of hericium erinaceus some parameters were studied.And the apppropriate submergd fermentation time was determined.An inquiry into several culture media and the possibility of applying the fermented liquid to formulating a healthy beverage were studied.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2001年第2期23-25,共3页
Food Science
