常继东
华东理工大学生物工程学院; 华东理工大学生物反应器工程国家重点实验室!上海200237
【中文摘要】 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%。
【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..
【中文关键词】 食用蕈菌; 天然食品防腐剂; 发酵工艺; E.F.15; E.F.42
【英文关键词】 Edible fungus; Native food preservative; Submerged fermentation technology; E.F.15; E.F.42
【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
【文献出处】 食用菌学报,Acta Edulis Fungi,编辑部邮箱,2000年02期 【DOI】CNKI:SUN:SYJB.0.2000-02-008