检索结果-南通市图书馆

Effects of Fermentation Temperature and Time on Fermentation Quality of pleurotus eryngii substrate

Chinese Journal of Animal Nutrition 2024年第12期36卷 8110-8125页

作者： Liu, Bo Lin, Lingzhu Du, Yunlong Yang, Xiaoxue Liu, Yutong Fang, Shibin Geng, Chunyin Yang, Lianyu College of Animal Science and Technology Jilin Agricultural University Changchun 130118 China College of Agriculture Yanbian University Yanji 133000 China

The purpose of this study was to investigate the effects of different fermentation temperatures and time on the fermentation quality of pleurotus eryngii substrate, and to determine the optimum fermentation time at different fermentation temperatures by the analysis of membership function. This test is based on the annual climatic temperature conditions (at ≥0 ℃) in Jilin Province, five fermentation temperatures were designed, they were (4 ±1) ℃ (T1 group), (10 ± 1) ℃ (T2 group), (16 ± 1) ℃ (T3 group), (22 ± 1) ℃ (T4 group), (28 ±1) ℃ (T5 group), respectively. Bacillus subtilis, Lactobacillus No. 1 and Fubon active yeast were mixed to ferment the pleurotus eryngii substrate under the above designed temperatures. The fermented spent mushroom substrate samples were collected at 0, 5, 15, 30, 45, 60, 75 and 90 days of fermentation to carry the sensory evaluation, the determination of conventional nutritional component contents and fermentation quality indexes, and membership function was used to comprehensively evaluate the fermentation effect. The test results showed as follows: 1) at the end of fermentation at 90 days, there was no deterioration of the fermented spent mushroom substrate in all groups. 2) Compared with the unfermented spent mushroom substrate, the pH of spent mushroom substrate fermented at different temperatures decreased to below 4. 2 at the 30 days after fermentation, and then began to stabilize. Under each fermentation temperature, the lactic acid content of the fermented spent mushroom substrate had significantly change with the extension of fermentation time (P substrate changed in a quadratic curve of first rising, then decreasing and then rising with the extension of fermentation time (P substrate increased significantly with the extension of fermentation time (P <0.05);under different f

关键词： fermentation temperature fermentation time membership function pleurotus eryngii substrate

来源：

维普期刊数据库评论

在线全文

维普期刊数据库

学校读者我要写书评

暂无评论

欢迎您,

建议与咨询留下您的常用邮箱和电话号码，以便我们向您反馈解决方案和替代方法

时间限定

文献类型

馆藏选择

核心期刊

语言

文献类型

帮助

文字说明：

检索规则说明：

检索范例：

分类表

所选分类

限定检索结果

文献类型

馆藏范围

日期分布

学科分类号

主题

机构

作者

语言

在线全文

请选择保存的检索档案：

请选择收藏分类：

通借通还

欢迎您,

建议与咨询 留下您的常用邮箱和电话号码，以便我们向您反馈解决方案和替代方法

时间限定

文献类型

馆藏选择

核心期刊

语言

文献类型

帮助

文字说明：

检索规则说明：

检索范例：

分类表

所选分类

限定检索结果

文献类型

馆藏范围

日期分布

学科分类号

主题

机构

作者

语言

在线全文

请选择保存的检索档案： 新增检索档案 确定 取消

请选择收藏分类： 新增自定义分类 确定 取消

通借通还

建议与咨询留下您的常用邮箱和电话号码，以便我们向您反馈解决方案和替代方法

请选择保存的检索档案：

请选择收藏分类：