【摘要】 初步探讨了红平菇深层发酵培养的原料对菌丝形成的影响,以及用碱水解红菇子实体和菌丝体,然后用比色法测定它们的色氨酸的含量,实验结果表明,深层发酵培养以玉米浆为原料时,浓度2.5％对菌丝体形成较有利,菌容可达34.27g/100mL,红平落子实体和菌丝体色氨酸含量分别为0.3238％和0.4038％。更多还原

【Abstract】 This paper delves initially into the effects of raw materials made from deep-fermented culture of plcu-rotus salmonco-stramincus on hypha, and the process of dissolving fruit body and mycangia of pleurotus salmo-neo-stramincus in alkali water, and measurement of the content of their tryptophan by using colorimctric analysis. The results indicate that when corn paste is the raw material of deep-fermented culture, density of 2. 5% is favorable to the formation of mycangia, and the content of mycangia can reach 34.27 g/100 mL, the ccntent of trytophan in the fruit body of pleurotus salmonco-stramincus is 0. 323%, and the content of tryptophan in the mycangia of pleurotus salmoneo-stramineus is 0. 403 8% .更多还原