周少奇; 白鳳武
華南理工大學(xué)造紙與環(huán)境工程學(xué)院; 大連理工大學(xué)生化工程研究所

【中文摘要】 對(duì)云芝菌絲體采用搖瓶發(fā)酵培養(yǎng)，用旋轉(zhuǎn)圓筒粘度計(jì)對(duì)其發(fā)酵清液進(jìn)行流變測(cè)量表明：其流變特性隨發(fā)酵過(guò)程有較大變化，其流變模型由Ｎｅｗｔｏｎｉａｎ型變?yōu)椋拢椋睿纾瑁幔硇汀⒃僮優(yōu)椋伲椋澹欤洌穑螅澹酰洌铮穑欤幔螅簦椋阈汀Ｓ秒p毛細(xì)管最大汽泡壓力法測(cè)量其表面張力，結(jié)果顯示表面張力隨發(fā)酵過(guò)程變化較小，流變特性變化與表面張力變化之間沒(méi)有明顯的相關(guān)性

【英文摘要】 The double capillary maximum bubble pressure method was used to measure the surface tensions of fermentation supernatants with GPFI substrate of higher fungi of Polystictus versicolor. The results showed that the surface tensions of the supernatants varied a little with the fermentation time. The rheological measurement by using a set of rotating cylinder viscometer showed that the rheological property of the fermentation supernatant varied from Newtonian fluid to Bingham fluid, and further to yield pseudoplastic fluid at the end of fermentation process in which the mycelia lysis occured. It seemed that there was no obvious and strong correlation between the surface tensions and the rheological properties.

【中文關(guān)鍵詞】 發(fā)酵; 云芝; 表面張力; 流變特性; 泡沫
【英文關(guān)鍵詞】 Fermentation; Polystictus versicolor; Surface tension; Rheological property; Foaming
【基金】廣東省自然科學(xué)基金

【文獻(xiàn)出處】 中國(guó)食用菌,EDIBLE FUNGI OF CHINA,編輯部郵箱,1999年03期 【DOI】CNKI:SUN:ZSYJ.0.1999-03-015