苦蒜、刺梨和鱼腥草提取液对黑木耳深层发酵的影响  

Effects of allium macrostemon bunge,rosa roxburghii tratt and houttuynia extracts on the fermentation of auricularia auricula

作　　者：张大为[1] 赵亮[2] 吴天祥[1] 

机构地区：[1]贵州大学化学工程学院,贵州贵阳550003 [2]贵州大学生命科学学院,贵州贵阳550003

出　　处：《河北工业科技》2008年第3期129-131,147,共4页Hebei Journal of Industrial Science and Technology

基　　金：贵州省委高层次人才特助基金资助项目(GZ2006001)

摘　　要：研究了苦蒜、刺梨和鱼腥草水提取液及醇提取液对黑木耳深层发酵的影响,通过向培养基中添加不同量的3种原料的提取液,研究了各种不同原料提取液添加量对黑木耳发酵的影响。结果表明,苦蒜提取液能抑制黑木耳菌丝体的生长,刺梨提取液对黑木耳胞外多糖产生的促进作用最佳。The effects of water and ethanol extracts of allium macrostemon bunge,rosa roxburghii tratt and houttuynia on the submerged culture of auricularia auricula were studied.By adding extracts to the medium,the effects of different quantities of extracts on the fermentation were studied as well.The results show that the extract of allium macrostemon bunge can inhibit the growth of auricularia auricula.Both ethanol and water extracts of rosa roxburghii tratt can increase the production of extro-polysaccharide of ...

关 键 词：苦蒜 刺梨 鱼腥草 黑木耳 深层发酵 

分 类 号：TQ920.1[轻工技术与工程—发酵工程]