期刊论文、会议论文

Zhang, Tong-Cun

英文

Lecture Notes in Electrical Engineering

1876-1100

2014

249 LNEE

VOL. 1

513-521

2012 International Conference on Applied Biotechnology, ICAB 2012

Lecture Notes in Electrical Engineering

18 October 2012 through 19 October 2012

Tianjin

[Wang, Zhenyu;He, Ping;Zhang, Tong-Cun] Wuhan Univ Sci & Technol, Inst Life Sci, Wuhan 430065, Peoples R China.^[Li, Jia] Wuhan Polytech Univ, Coll Biol & Pharmaceut Engn, Wuhan 430023, Peoples R China.

Tianjin Univ Sci & Technol, Chinese Acad Sci, Tianjin Inst Ind Biotechnol, Minist Educat, Key Lab Ind Fermentat Microbiol, Chinese Soc Biotechnol, Tianjin Soc Microbiol, Tianjin Int Joint Acad Biotechnol & Med, Nanjing Univ Technol, Coll Biotechnol & Pharmaceut Engn, Nankai Univ, Coll Life Sci, Jiangnan Univ, Sch Biotechnol, Beijing Univ Chem Technol, Coll Life Sci & Technol, South China Univ Technol, Sch Bioscience & Bioengineering, Chongqing Univ, Coll Biotechnol, East China Univ Sci & Technol, State Key Lab Bioreactor Engn, Dalian Polytechn Univ, Sch Biolog Engn, Shandong Polytechn Univ, Sch Food & Bioengineering

Zhang, TC Ouyang, P Kaplan, S Skarnes, B

233 SPRING STREET, NEW YORK, NY 10013, UNITED STATES

Springer Verlag

9783642379154

10.1007/978-3-642-37916-1_53

This study was supported by the part of National High Technology Research and Development Program (China “863” Program) (2008AA10Z336), Wuhan Science and Technology R&D program and the scientific research funds of Wuhan University of Science and Technology (2006XY36). We thank Guangdong Institute of Entomology and Testing Center of Sun Yat-sen University for the assistant of testing the content of amino acid and microelements.

本校为第一机构

The contents of three main functional components including amino acids, microelements, and polysaccharides were determined in submerged-fermentation mycelium and compared with data of fruit body in Grifola frondosa. The results showed that the contents of three main functional components in mycelium were higher than or as same as the fruit body. This indicated that submerged-fermentation mycelium was not only better in output and period than traditional culture method, but also better in nutrient components than fruit body. So the process of su...