安徽农业科学2017，Vol.45Issue(23)：25-26,34,3.
不同灭菌方法对蟹味菇培养料中氨基酸含量的影响
Effects of Different Sterilization Methods on the Content of Amino Acids in the Culture Material of Hypsizygus marmoreus
摘要
Abstract
[Objective] To screen the sterilization method which is suitable for the culture material of Hypsizygus marmoreus.[Method] The effects of different sterilization methods(atmospheric pressure sterilization,ordinary high pressure sterilization,stepped high pressure sterilization) on amino acids in the culture material of Hypsizygus marmoreus were analyzed.[Result] The total content of amino acids in stepped high pressure sterilization was the highest (27.87％),and the amino acid content was the lowest at atmospheric sterilization(21.41％).In the three treatments,glutamic acid content was the highest in the culture material,aspartic acid and leucine content were higher.[Conclusion] Stepped high pressure sterilization is better than others in industrialized and large-scale edible fungus cultivation.关键词
蟹味菇/培养料/灭菌方法/氨基酸Key words
Hypsizygus marmoreus/Culture material/Sterilization methods/Amino acid分类
农业科技引用本文复制引用
杨红澎,班立桐,黄亮,王玉,王旭峰,杨华..不同灭菌方法对蟹味菇培养料中氨基酸含量的影响[J].安徽农业科学,2017,45(23):25-26,34,3.基金项目
天津市科技特派员项目(16 JCTPJC48800) （16 JCTPJC48800）
天津市蔬菜产业技术体系创新团队项目(ITTVRS2017015). （ITTVRS2017015）
