黑木耳液体发酵产多糖的研究进展  

Research Progress on Polysaccharide Production by Liquid Fermentation of Agaric Fungus

作　　者：李丹林 朱柏润 于博唯 付晨曦 马诗雨 马怀良[1] Li Danlin;Zhu Borun;Yu Bowei;Fu Chenxi;Ma Shiyu;Ma Huailiang(College of Life Science and Technology,Mudanjiang Normal University,Mudanjiang,Heilongjiang 157012)

机构地区：[1]牡丹江师范学院生命科学与技术学院,黑龙江牡丹江157012

出　　处：《中国林副特产》2023年第1期69-71,共3页Forest By-product and Speciality in China

基　　金：黑龙江省教育厅项目(1354ZD006);黑龙江省属教育厅项目(1353MSYYB013);牡丹江师范学院博士科研启动基金(MNUB201503)。

摘　　要：通过对国内外有关黑木耳液体深层发酵技术的研究,阐述了黑木耳液体发酵产多糖培养基组分的优化、黑木耳液体发酵环境、外源添加物等因素对黑木耳液体深层发酵产多糖的影响,为进一步对黑木耳液体发酵技术的研究提供了参考。This article through to the domestic and foreign studies of black fungus liquid deep fermentation technology,this paper expounds the optimization of edible fungus culture medium liquid fermentation to produce polysaccharides components,black fungus liquid fermentation environment,exogenous additives on the output of polysaccharide of edible fungus liquid submerged fermentation,in order to further the study of black fungus liquid fermentation technology provides the reference.

关 键 词：黑木耳 液体深层发酵 发酵产物 黑木耳多糖 

分 类 号：S646.6[农业科学—蔬菜学]