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The Fermentation Optimization of Ganoderma tsugae Murrill Liquid Strain(PDF)

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2015年04
Page:
152-156
Research Field:
Publishing date:

Info

Title:
The Fermentation Optimization of Ganoderma tsugae Murrill Liquid Strain
Author(s):
YU Hai-yang; MI Chun-xia; CHEN Huan; HAN Xiao; LIAN Jing-ru
(College of Life Science and Technology, Mudanjiang Normal College, Mudanjiang,Heilongjiang 157001)
Keywords:
Ganoderma tsugae; fermentation; nutritional conditions
PACS:
-
DOI:
10.11937/bfyy.201504037
Abstract:
Taking Ganoderma tsugae as material，the developments of Ganoderma tsugae liquid fermentation，nutrient composition of mycelium in the process of fermentation culture，and the effect on biomass and polysaccharide yield were studied.The results showed that the best carbon source for corn flour；the best nitrogen source for bran；the effect of adding inorganic salt was more obvious.For the liquid fermentation of Ganoderma tsugae would provide a scientific basis in the process of industrial production.

References:

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Last Update: 2015-04-21