摘要
将从食用蕈菌筛选出来的天然食品防腐剂生产菌E .F .15和E .F .4 2分别进行深层发酵 ,用既定筛选模型系统的跟踪模型逐一测试其发酵产物的抑菌效价。梯度试验结果表明 ,E .F .15和E .F .4 2的最适发酵周期 ,最适发酵温度 ,发酵液最适起始 pH ,摇床最适转速 ,发酵液最适装量和最适接种量 (v/v) ,分别为 6d ,2 5～ 30℃ ,7.0～ 7.5,150r/min ,2 0 0mL( 50 0mL三角瓶 )和15%。
E.F.15 and E.F.42 with the ability of producing certain kinds of native food preservatives were screened out from the edible fungi and put into the submerged culture resp.. Using the tracking model of the screening model system of native food preservative, the bacteriostatic potency of the fermentation products was determined and the submerged fermentation period, submerged fermentation temperature, initial pH of the media, fermenting table rotation rate, medium content and inoculation rate were detected with the gradient tests. The result showed that the optimum submerged fermentation period, the optimum submerged fermentation temperature, the optimum initial pH of the medium, the optimum fermenting table rotation rate, the optimum medium content and the optimum inoculation rate in the submerged culture of E.F.15 and E.F.42 were 6d, 25～30℃, 7.0～7.5,150r/min, 200mL(500mL triangular culture bottle) and 15%(v/v) resp..
出处
《食用菌学报》
2000年第2期41-46,共6页
Acta Edulis Fungi
基金
上海市科委资助项目
华东理工大学生物反应器工程国家重点实验室部分资助项目
关键词
食用蕈菌
天然食品防腐剂
深层发酵工艺
Edible fungus
Native food preservative
Submerged fermentation technology
E.F.15
E.F.42
