摘要
对灵芝 [1] 松茸 [2 ] 功能饮料生产的副产物、灵芝、松茸混菌共酵混菌菌丝体的主要成分进行了分析 ,其结果证明混菌菌丝体不仅含真菌活性多糖 1 5.2 5% (干基、发酵 3 d)及多种营养成分 ,而且具有浓郁的真菌香气 。
Ingredients of the mycelia in the liquid co-fermentation of Ganoderma tsugae and Tricholoma matsutake, the by-product of the L-S functional beverage were analyzed.The result showd that the co-fermentational mycelia containd not only active fungal polysaccharide(6.95%,dry)but also various nutrient ingredients. It is a kind of superb natural functional food addition with dense fungal aroma.
出处
《上海师范大学学报（自然科学版）》
2002年第2期69-73,共5页
Journal of Shanghai Normal University(Natural Sciences)
关键词
灵芝-松茸功能饮料
混菌菌丝体
天然功能添加剂
functional beverage
mycelia of the co-fermentation
natural functional addition
