|Table of Contents|

Research on Quality Evaluation and Standard System of Pleurotus eryngii Liquid Spawn(PDF)

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2016年06
Page:
128-132
Research Field:
Publishing date:

Info

Title:
Research on Quality Evaluation and Standard System of Pleurotus eryngii Liquid Spawn
Author(s):
JI Hong1LIANG Yongjun2LIU Ning1YAO Luye1WANG Hui2SONG Chi1
(1.School of Biology and Food Engineering,Changshu Institute of Technology,Changshu,Jiangsu 215500;2.Shandong Wanzhiyuan Mushroom Company,Rizhao,Shandong 276800)
Keywords:
Pleurotus eryngiiliquid strainstandard
PACS:
-
DOI:
10.11937/bfyy.201606032
Abstract:
The mycelial growth activity in liquid culture were studied using four species of Pleurotus eryngii.Mycelial density,dry weight,diameter,pH value,growth rate and the deoxidized sugar concentration were investigated.Moreover,the sensory,biochemical and microbiological parameters of excellent P.eryngii mycelium were determined by microscopic morphology detection and mycelia pellets back inoculation experiments.The results showed P.eryngii liquid spawn quality standard was that the culture liquid which was light yellow,clarified and bitter almond flavor.While the hypha ball was visible,white,uniform size,burr,and its diameter<2.5 mm,concentration reached 80%-100%.By microscope,the mycelium was robust,which contained 3-4 per visual fields and without sundry bacterium.The excellent P.eryngii mycelium was obtained through liquid fermentation for 120-144 hours.

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Last Update: 2016-05-05