摘要
以深层发酵产生的羊肚菌菌丝体和发酵液为主要原料提取羊肚菌多糖，对影响多糖提取率的几个因素分别进行了对比实验，并对多糖进行了纯化及组分测定。
We have gotten Morchella polysaccharide by submerged fermentation,the main material is from Morchella mycelia and fermented liquid.We have made comparative experiments amond elements which influence extract rate and puried polysaccharide analysed components of polysaccharide.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2002年第4期59-63,共5页
Food Science
