[1]李超,李红,张敏.黑木耳液体培养基配方优化[J].北方园艺,2017,41(16):170-173.[doi:10.11937/bfyy.20164845]
 LI Chao,LI Hong,ZHANG Min.Formula Optimization of Auricularia auricula Liquid Spawn[J].Northern Horticulture,2017,41(16):170-173.[doi:10.11937/bfyy.20164845]
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黑木耳液体培养基配方优化

参考文献/References:

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[1]李玉.中国黑木耳[M].长春:长春出版社,2001.

[2]粱延海,张萍,赵雪岭,.液体菌种在黑木耳栽培中应用效果分析[J].防护林科技,2004(5):33-34.

[3]张恒银,孙艳丽,徐良,.黑木耳液体深层发酵培养基的初步筛选咖[J].食用菌,2006(5):13-14.

[4]YOON S J,YU M A,PYUN Y R,et al,The nontoxicmushroom Auricularia auricula contains apolysaeeharide with anti-coagulant activity mediated by antithrombin[J].Thrombosis Research,2003,112(3):151-158.

[5]WU Q,TAN Z P,LIU H D,et a1.Chemical characterizationof Auricularia auricula polysaeeharides and its pharmacological effect on heart antioxidant enzyme activities and left ventricular function in aged mice[J].International Journal of Biological Macromoleeules,2010,46(3):284-288.

[6]CHEN G,LUO Y C,JI B P,et al.Effect of polysaccharidefrom Auricularia auricula on blood lipid metabolism andlipoprotein lipase activity of ICR mice fed a cholesterol-enriched diet[J].Journal of Food Science,2008,73(6):103-108.

[7]MA Z,WAN J,ZHANG L,et al.Evaluation of water soluble β-d-glucan from Aurieularia auficularludae as potential anti-tumor agent[J].Carbohydrate Polymers,2010,80:977-983.

[8]孟丽君,王芳,张玉萍.黑木耳液体菌种的制备条件及应用研究[J].食用菌,2009(6):25-26.

[9]王谦,贾震.不同条件对黑木耳液体深层发酵的影响[J].河北大学学报(自然科学版),2011,31(1):74-78.

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备注/Memo

第一作者简介:李超(1976-),男,硕士,副研究员,研究方向为食用菌育种及栽培。E-mail:lnnkylxy@163.com.

更新日期/Last Update: 2017-08-31