我们从菌丝体的水溶部分分得五种化学成分。
Five compounds have been isolated from the water soluble portion of the mycelium.
经过优化后菌丝体的营养成分有不同程度的增加，氨基酸总量增加40.7%；
The nutritional ingredients of mycelium after optimized cultivation had increased on different levels, the total amino acid increased by 40.7%;
摇瓶液体培养所用培养基成分及营养含量以及培养条件的改变影响菌丝体的营养成分。
The composition of culture media, and the cultivation condition of shake flask process had great effects on the nutritional ingredient of mycelium.
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