The sensory quality, pH, number of lactic acid bacteria, soluble sugar content and crude protein content of mushroom dregs fermented without adding adjuvant were studied taking mushroom dregs from the production base of abalone mushroom in Wuqing District of Tianjin as the material to provide a reference for rational and scientific utilization of mushroom dreg resource. Results: 1) sensory quality, the shorter the fermentation time, the higher the grade. The mushroom dregs fermented for 30 days were of thick butyric acid odor, loose structure compared with raw material and brown color, the sensory quality was classified into grade 3 (middle grade). 2) pH decreased speedily from 6. 25 (before fermented) to 4. 4 (fermented for 15 days), and then decreased gradually to 4. 2( fermented for 30 days). 3) the number of lactic acid bacteria increased rapidly first and reached a maximum at the second day (6.45×107CFU/g), then decreased speedily to 4. 9 X 106 CFU/g at the 30th day. 4) the soluble sugar content decreased rapidly with fermentation time prolonging, which was 0. 12% at the 15th day and then 0. 1% constantly. 5) with the fermentation time prolonging, crude protein content rapidly decreased from 9. 52%(before fermentation) to 8. 86% (fermented for 30 days).%为了给菌糠资源的合理科学利用提供参考,以天津武清区杏鲍菇生产基地生产的菌糠为材料,研究其不添加辅助剂发酵的感官品质、pH、乳酸菌数、可溶性糖和粗蛋白的含量变化.结果表明:1)感官品质,以发酵时间较短的等级较好,发酵30 d时,菌糠的丁酸味较重,结构较原材料稍松散,颜色呈褐色,感官品质评定质量为3等(中等).2)pH,由发酵前的6.25迅速下降到第15天时的4.4,之后缓慢下降,到第30天时下降为4.2.3)乳酸菌,发酵开始时迅速上升,第2天达到最大值,为6.45 × 107 CFU/g,后迅速下降,到第30天为4.9×106 CFU/g.4)可溶性糖含量,随发酵时间的延长迅速下降,第15天为0.12％,后恒定为0.1％.5)粗蛋白含量,随着发酵时间的延长迅速下降,发酵前为9.52％,到第30天发酵结束时为8.86％.
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