Study on the Fermentation Dynamics of Flammulina velutipes

摘要

In this paper, the dynamic relationships between fermentation time and mycelium yield, reducing sugar content, total sugar content, pH value and amino nitrogen of Flammulina veluti pes fermentation were investigated by submerged culture method, and the optimal culture time was determined. The results showed that total sugar content went down at the beginning of the fermentation and began to go up after 72 hours; pH value did not change significantly during the culture process; reducing sugar content decreased to 37 mg/mL at the 60th hour; a-mino nitrogen was increasing with culture time; the highest yield of mycelium was 12. 47 g/L at the 48th hour; thus, the optimal fermentative time was determined to be 48 hours.