ScholarLens Back to search
2003•Anhui Nongye Daxue xuebaoRequires access

Studies on Submerged Fermentation Process of Pleurotus eryngii

Meng Yan

Open publisher page 0 citations

Abstract

In the present paper,the fermentation process of the Pleurotus eryngii was studied,by means of single factor experiment and the orthogonal testing method of L9(34)design.The experimental results showed that the optimal compositions of medium including soybean powder 4%,commercial sugar 4%,K2HPO4 005%, FeSO4·7H2O 001%,and that the highest mycelium dry weight 2296 g/L was obtained when it was cultured under such submerged culture condition for 6 days.

About this research paper

What this paper is about

In the present paper,the fermentation process of the Pleurotus eryngii was studied,by means of single factor experiment and the orthogonal testing method of L9(34)design.The experimental results showed that the optimal compositions of medium including soybean powder 4%,commercial sugar 4%,K2HPO4 005%, FeSO4·7H2O 001%,and that the highest mycelium dry weight 2296 g/L was obtained when it was cultured under such submerged culture condition for 6 days.

Why it matters

A significance statement is not available in the OpenAlex record.

Key contribution

A contribution statement is not available in the OpenAlex record.

Method / approach

Method details are not available in the OpenAlex metadata.

Main findings

Findings are not separately available in the OpenAlex metadata.

Limitations

Limitations are not available in the OpenAlex metadata.

Applications

Application details are not available in the OpenAlex metadata.

Available abstract

In the present paper,the fermentation process of the Pleurotus eryngii was studied,by means of single factor experiment and the orthogonal testing method of L9(34)design.The experimental results showed that the optimal compositions of medium including soybean powder 4%,commercial sugar 4%,K2HPO4 005%, FeSO4·7H2O 001%,and that the highest mycelium dry weight 2296 g/L was obtained when it was cultured under such submerged culture condition for 6 days.

Key concepts: Pleurotus eryngii, Mycelium, Fermentation, Sugar, Food science, Pleurotus, Chemistry, Dry weight

Related papers

Related paper 1Related paper 2Related paper 3
Back to paper searchBrowse research topicsOriginal source
Studies on Submerged Fermentation Process of Pleurotus eryngii — Research Paper | ScholarLens