将发酵后的菌丝发酵液经过处理生产茯苓保健饮料。
The mycelium and the culture broth were treated as the stuff of ferment health care beverage.
从猴头菌属真菌的子实体、菌丝体及菌丝发酵液中分离得到的多糖统称为猴头菌属真菌多糖。
Polysaccharides of the fungi in genus Hericium are one of the polysaccharides isolated from fruit-bodies or mycelium or fermented liquor from the fungi in genus Hericium.
次生产物检测认为发酵培养的菌丝成分与野生隐孔菌均含有相似的成分类型。
The secondary products detection found that composition types in wild hypha and in cultured ones were similar.
对于发酵型食品添加剂，发酵料液及发酵废水中含有残留的菌丝体、糖或蛋白质、悬浮微粒和有机盐等杂质。
As to fermented food additive, fermentation broth and fermentation wastewater contain impurities such as mycelia, sugar or protein that remained, suspend substance and organic salt, etc.
并将发酵菌丝与天然茯苓进行水溶性多糖含量比较。
The content of water-soluble polysaccharide of fermentation mycelia and natural Poria was also compared.
虫草素高产融合子在经过进一步遗传稳定测试后，可用于以获得虫草素为目的的菌丝体发酵培养。
The high yield strain could be applied in fermentation for cordycepin product after further genetic stability test.
发酵菌丝体、子实体及孢子粉中均含有生物必需微量元素和重金属，以孢子粉中含量相对较高。
The fermented mycelia, fruiting bodies and spore contained all kinds of detected trace elements and heavy metals, the contents of which were higher in spore.
发酵茯苓菌丝多糖含量高于天然茯苓。
Water-soluble polysaccharide content in Poria fermentation mycelia was higher than natural Poria.
对腐乳发酵过程中甲壳素酶、脱乙酰甲壳质酶、壳多糖酶和N-乙酰氨基葡萄糖酶进行研究，旨在探索腐乳毛霉后发酵菌丝自溶机理。
The chitinase, chitin deaceylase, chitosanase and N-acetyl-glucosaminase were detected to explore sufu mucor hypha autolysis mechanism in the course of sufu fermentation.
从灵芝发酵菌丝体中制备了乙酸乙酯提取物，实验了其对三种典型细菌生长的抑制作用。
The ethyl acetate extract from mycelium of Ganoderma lucidum was prepared, and its antibacterial activity on three typical bacteria was tested.
利用液体深层发酵技术生产食用菌的菌丝体和生理活性物质一直是食用菌研究的热点之一。
Using submerged technique to produce physiological active substances has been considered one of the focuses in edible mushroom research.
本文对发酵茯苓菌丝体和天然茯苓中多糖的提取分离进行了研究，并分别测定了二者总多糖的提取率及总糖的平均含量。
The extraction and isolation of polysaccharides from the mycelium of fermented Poria cocos and natural Poria cocos were studied in this paper.
本文对庆大霉素产生菌绛红色小单孢菌发酵过程中的菌丝进行了电镜观察。
The myceliums of the Micromonospora purpura during the fermentation were studied by electron microscope.
本文就液体发酵条件、液体深层发酵动力学、菌丝形态学等方面对食用菌液体深层发酵研究热点进行了阐述，并对其以后的研究发展趋势作出了展望。
The research of edible mushroom fermentation conditions, the fermentation kinetics and mycelium morphology are reviewed in this article. The future trend in the edible mu...
以豆渣为基料通过固态发酵培养美味牛肝菌，对其菌丝体适宜发酵条件进行了优化。
The solid fermentation conditions of Boletus edulis through soybean residue were studied. The results showed that Boletus edulis mycelium can grow well in the bean residue.
从冬虫夏草菌丝体发酵液中提取，分离虫草多糖，并建立样品中多糖的含量测定方法。
Take foramen magnum resin D101 to separate polysaccharide from the zymotic fluid of Cordyceps mycelium, the phenol-SO2 method to measure polysaccharide in sample.
白灵菇多糖不仅仅存在于子实体中，经发酵获得的菌丝体和发酵液也是多糖的主要来源之一。
The polysaccharides of Pleurotus nebrodensis not only exist in its fruiting bodies, but also in the mycelia and fermentation broth obtained from liquid culture.
一种生产调味品的新方法，首先在生产调味品的原料中培养食用菌菌丝体，而后令其发霉、发酵制成调味品。
A new method for producing the flavouring USES stalk, peel and shell of plant as main material to culture mycelia of edible fungus, which are then made to mould and ferment to prepare the flavouring.
利用ICP-MS、AFS和AAS对同一菌种灵芝深层发酵菌丝体、不同生长阶段的子实体及孢子粉中微量元素与重金属含量进行分析。
The trace elements and heavy metals in the different growth stages of Ganoderma lucidum were analyzed by ICP-MS, AFS and AAS.
马淑凤，王利强，胡志超，刘长江，酶法提取白灵菇深层发酵菌丝体多糖…
In order to improve the extraction rate of Submerged Mycelium Polysaccharide from Pleurotus nebrodensis, the influences of enzyme dosage , enzymolysis temperature, …
发酵菌丝体乙醇提取物不同溶剂萃取组分对活性氧的清除能力强弱为正丁醇总提物组分、乙酸乙酯组分、乙醇组分、氯仿组分；
The sequence of scavenging of active oxygen isn-butanol, ethyl acetate, ethanol, chloroform; the scavenging of active oxygen is dose-dependent on the content of total flavones.
发酵菌丝体乙醇提取物不同溶剂萃取组分对活性氧的清除能力强弱为正丁醇总提物组分、乙酸乙酯组分、乙醇组分、氯仿组分；
The sequence of scavenging of active oxygen isn-butanol, ethyl acetate, ethanol, chloroform; the scavenging of active oxygen is dose-dependent on the content of total flavones.
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