pH对灰树花液体深层发酵的影响  

Effects of pH Value on the Submerged Fermentation of Grifora frondosa

作　　者：宋爱荣[1,2] 郭立忠[1,2] 段方猛 刘作亭[1,2] 

机构地区：[1]山东省莱阳农学院 [2]山东省栖霞县农业局

出　　处：《中国食用菌》1999年第3期29-31,共3页Edible Fungi of China

摘　　要：本研究对不同ｐＨ条件下和相同ｐＨ条件下灰树花发酵液及菌丝生长情况进行了测定。结果表明，灰树花发酵液的初始酸碱度以ｐＨ８为宜，终止ｐＨ３５，菌丝最适宜生长的ｐＨ为５左右。无论初始ｐＨ相同或不同，发酵液的ｐＨ随着时间的延长和菌丝的生长而逐渐下降，其下降的趋势为快慢快慢。The mycelia of Grifora frondosa and pH value of fermented solution were measured at different pH value and the same pH valus. The results showed that optimal primary pH value was 8, the final pH value was 35 for Grifora frondosa fermentation. The optimal pH value for mycelia growth was 5. The pH value of fermented solution declined gradually as the culture time elongated and the mycelia growed whether the primary pH value was the same or not. The declined trend was quickslowquickslow.

关 键 词：PH 灰树花 深层发酵 蕈菌 

分 类 号：S646.190.3[农业科学—蔬菜学]