The effect of the fermentative factors on accumulation Se in Ganoderma by submerged culture was reported.
本文报道了发酵因素对灵芝菌富硒深层培养的影响。
This paper is a survey on basica and applied studies of edible fungi by submerged culture technology home and abroad.
笔者主要综述了国内外利用液态发酵这一生物技术在食用菌的基础研究和开发应用方面的情况。
We studied the effects of several medicinal insects on biosynthesis of polysaccharides from Ganoderma lucidum in submerged culture.
采用液体深层发酵方式，研究了几种药用昆虫对灵芝多糖生物合成的影响。
The optimum formula for the preparation of flavoured yoghurt from the submerged culture filtrate of Ganoderma lucidum as the major material was studied.
研究以灵芝深层发酵滤液为主要原料，生产风味型酸奶的最适配方。
The optimum medium and relevant technical conditions of producing pigment by monascus with corn as a main raw material in submerged culture were studied.
研究了以玉米为主要原料的红曲色素深层发酵最适培养基及其相关工艺条件。
Through flask culture, research Lentinula edods submerged culture optimum fermentation time, the optimum carbon, nitrogen and optimum best quality carbon and nitrogen ratio.
通过摇瓶培养，研究香菇液体深层培养最适发酵培养时间、最适碳源、最适氮源及最佳碳源与氮源质量配比。
Dynamic variation of extracellular enzyme activity, extracellular polysaccharide and other relative target during the submerged culture of Corilus versicolor were investigated.
研究了云芝在液体培养过程中胞外酶与胞外多糖等相关指标的动态变化。
Shake flask culture was used and the yield of polysaccharide was taken as main index to ensure the optimum culture conditions of submerged fermentation for Ganoderma lucidum by corn mash medium.
以灵芝多糖为指标，采用摇瓶液体发酵的方法，研究了以玉米水解糖为主要原料，液体培养灵芝的发酵条件。
Shake flask culture was used and the yield of polysaccharide was taken as main index to ensure the optimum culture conditions of submerged fermentation for Ganoderma lucidum by corn mash medium.
以灵芝多糖为指标，采用摇瓶液体发酵的方法，研究了以玉米水解糖为主要原料，液体培养灵芝的发酵条件。
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