• 菌丝体 - 引用次数：281

  Measured and analyzed the nutrition ingredient of Lactarius hatsudake Tanaka both hymenium and mycelium ,there is no large difference between them.3.

  2．对红汁乳菇子实体和菌丝体的营养成分进行测定分析，结果表明其子实体和菌丝体的各种成分均相差不大。

  参考来源 - 红汁乳菇深层培养及多糖分离提取工艺的研究
• 菌丝体 - 引用次数：37

  The main results were as following:On the process of optimizing fermentation condition, impact of inoculation amount, temperature, initial pH, dissolution oxygen on fermentation by mycelium inoculation have been studied in shake flask level.

  在对黑曲霉DL116的摇瓶发酵条件优化的过程中,采用菌丝体方式接种,分别考察了接种量、温度、起始pH值、溶氧对发酵产酶的影响。

  参考来源 - 高温乳糖酶高产菌株发酵条件优化及酶制剂的研究
• 外生菌根真菌 - 引用次数：1

  参考来源 - 铆钉菇(Gomphidius viscidus)茵丝对Cu(Ⅱ)的生物吸附特性 Characteristics of biosorption of Cu(Ⅱ)by Gomphidius viscidus mycelium
• 菌丝
• 菌丝体

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