常繼東
華東理工大學(xué)生物工程學(xué)院; 華東理工大學(xué)生物反應(yīng)器工程國家重點(diǎn)實(shí)驗(yàn)室!上海200237

【中文摘要】 將從食用蕈菌篩選出來的天然食品防腐劑生產(chǎn)菌E .F .15和E .F .4 2分別進(jìn)行深層發(fā)酵 ,用既定篩選模型系統(tǒng)的跟蹤模型逐一測試其發(fā)酵產(chǎn)物的抑菌效價(jià)。梯度試驗(yàn)結(jié)果表明 ,E .F .15和E .F .4 2的最適發(fā)酵周期 ,最適發(fā)酵溫度 ,發(fā)酵液最適起始 pH ,搖床最適轉(zhuǎn)速 ,發(fā)酵液最適裝量和最適接種量 (v/v) ,分別為 6d ,2 5～ 30℃ ,7.0～ 7.5,150r/min ,2 0 0mL( 50 0mL三角瓶 )和15%。

【英文摘要】 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..

【中文關(guān)鍵詞】 食用蕈菌; 天然食品防腐劑; 發(fā)酵工藝; E.F.15; E.F.42
【英文關(guān)鍵詞】 Edible fungus; Native food preservative; Submerged fermentation technology; E.F.15; E.F.42
【基金】上海市科委資助項(xiàng)目 ;; 華東理工大學(xué)生物反應(yīng)器工程國家重點(diǎn)實(shí)驗(yàn)室部分資助項(xiàng)目

【文獻(xiàn)出處】 食用菌學(xué)報(bào),Acta Edulis Fungi,編輯部郵箱,2000年02期 【DOI】CNKI:SUN:SYJB.0.2000-02-008