| 食用菌液体菌种培养技术研究 |
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| 引用本文： | 李志香.食用菌液体菌种培养技术研究[J].山东教育学院学报,2003,18(5):98-99. |
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| 作者姓名： | 李志香 |
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| 作者单位： | 山东教育学院生物系,山东,济南,250013 |
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| 摘 要： | 本研究在相同培养生长条件下，对固、液体菌种的培养；液体菌种的连续培养技术，进行了初步对比实验研究。研究表明：食用菌菌种培养生产过程中，采用类似生物液体深层发酵技术培养菌种，可以大大缩短生产周期，适于工厂化大规模生产。
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| 关 键 词： | 食作菌 液体菌种 培养技术 连续培养 液体深层发酵 生产周期 |
| 文章编号： | 1008-2816(2003)05-0098-02 |
| 修稿时间： | 2003年6月23日 |
A Study on the Culturing Technique of Mushroom Species in Liquid |
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| Li Zhixiang.A Study on the Culturing Technique of Mushroom Species in Liquid[J].Journal of Shandong Education Institute,2003,18(5):98-99. |
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| Authors: | Li Zhixiang |
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| Abstract: | The culture of the liquid and solid mushroom species and the continuous culture of liquid mushroom species were studied. The results indicated that the product period could be shortened if the mushroom species was cultured by means of liquid bottom fermentation technique,which shows that the technique could be used in large-scale factories. |
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| Keywords: | mushroom mushroom species in liquid culturing technique continuous culture liquid bottom fermentation product period |
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