常繼東
華東理工大學生物工程學院; 華東理工大學生物反應器工程國家重點實驗室!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菌E .F .15和E .F .4 2分別進行深層發酵 ,用既定篩選模型系統的跟蹤模型逐一測試其發酵產物的抑菌效價。梯度試驗結果表明 ,E .F .15和E .F .4 2的最適發酵周期 ,最適發酵溫度 ,發酵液最適起始 pH ,搖床最適轉速 ,發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..

【中文關鍵詞】 食用蕈菌; 天然食品防腐劑; 發酵工藝; E.F.15; E.F.42
【英文關鍵詞】 Edible fungus; Native food preservative; Submerged fermentation technology; E.F.15; E.F.42
【基金】上海市科委資助項目 ;; 華東理工大學生物反應器工程國家重點實驗室部分資助項目

【文獻出處】 食用菌學報,Acta Edulis Fungi,編輯部郵箱,2000年02期 【DOI】CNKI:SUN:SYJB.0.2000-02-008