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双语推荐：深层发酵

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以纳豆粉和茶树菇深层发酵液为主要原料，研究纳豆-茶树菇深层发酵液果冻的制作工艺。通过单因素试验和正交试验确定出纳豆-茶树菇深层发酵液果冻的最佳配比为：纳豆粉（g）与茶树菇深层发酵液（mL）比例1：8、魔芋精粉0.4％、琼脂0.2％、白砂糖15％。在此条件下制作的纳豆-茶树菇深层发酵液果冻质地均匀、光滑、有弹性，并呈金黄色半透明状，具有独特香气、香甜适口。
Natto-Submerged fermentation liquid of Agrocybe aegirit Jelly was produced by using natto and Submerged fermentation liquid of Agrocybe aegirit as main material. The optimal production conditions of Natto-Submerged fermentation liquid of Agrocybe aegirit Jelly were obtained by single factor experiments and orthogonal experiments as followed:the ratio of natto to Submerged fermentation liquid of Agrocybe aegirit 1∶8, konjaku flour 0.4%,agaragar 0.2%,and sugar 15%. Under these conditions, Natto-Submerged fermentation liquid of Agrocybe aegirit Jelly has the characteristics of homogeneous structure, smooth, flexible and yellowish translucency, as well as unique fragrance and sweet taste.

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食用菌深层发酵物中含有很多与免疫相关的生物活性物质。本文以白灵菇、金针菇、茶树菇、平菇、香菇、桑黄、云芝和灰树花八种食用菌为实验材料，利用摇瓶深层发酵技术，对相同发酵条件下，8种食用菌发酵物中的胞外多糖、胞内多糖、黄酮、总酚、VC和可溶性蛋白含量进行了比较。结果表明，灰树花深层发酵物中总多糖产量最高为0.349 g/100 mL，桑黄中的黄酮和可溶性蛋白的产量最高分别为3.92μmol/100 mL和0.58 mg/mL，云芝中的VC产量最高为19.95 g/100 mg，金针菇的总酚产量最高为5.07 mg/100 mL。通过比较，白灵菇的综合指标表现最好，以白灵菇为实验材料进行发酵罐深层发酵，比较摇瓶与发酵罐深层发酵液中各物质的含量变化。结果表明，在发酵罐条件下，白灵菇的胞外多糖和胞内多糖产量明显提高，但黄酮和VC产量增幅不大，说明发酵条件对发酵物中活性物质产量有很大的影响。
The submerged ferments of edible fungus contain many biologically active substances related to the immune. In this study, we made a compared research about the contents of extracellular polysaccharides, intracellular polysaccharides, flavonoids vitamin C and soluble protein of eight edible fungus including pleurotus nebrodensis, flammulina velutipes, agrocybe cylindracea, pleurotus ostreatus, lentinula edodes, phellinus,coriolus versicolor and grifola frondosa under the flask cultural condition of submerged fermentation. Results showed that The total yield of polysaccharide of grifola frondosa, flavonoids and soluble protein yield of phellinus, the yield of vitamin C of coriolus versicolor, the yield of total phenols of flammulina velutipes reached the top, they were respectively 0.349 g/100 mL, 3.92μmol/100 mL and 0.58 mg/mL, 19.95 g/100 mg, 5.07 mg/100 mL. By comparison, pleurotus nebrodensis showed the best among all comprehensive targets. Next, the pleurotus nebrodensis

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灵芝多糖具有调节免疫、抗肿瘤、抗氧化、降血脂、抗辐射、保护肝脏等多种生物活性，但由于野生灵芝很少，固体种植灵芝周期长，深层发酵技术是获取灵芝多糖类化合物的重要手段。本文对国内外灵芝多糖深层发酵生产技术的研究进展进行了综述，并作出展望。
Ganoderma polysaccharides have a wide range of biological activities,such as immuno-modulating, anti-tumor,antioxidant,hypolipidemic,anti -radiation and hepatoprotective activity,etc. However,the wild fruiting bodies of Ganoderma lucidum is rare,and the production of fruiting bodies and spores includes a long cultivation. It is an importantly alternative method to produce Ganoderma polysacchrides by submerged culture of G. lucidum. The progress of Ganoderma polysacchrides production by submerged culture of G. lucidum was reviewed,and further research outlook was put forward in this paper.

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本文以大平顶枣为原料，经过深层液态发酵法酿造保健果醋，研究了影响大枣保健果醋的发酵条件，确定最佳酿造工艺。结果表明，大平顶枣最佳果醋发酵条件：发酵温度32℃，添加食用酒精量8%，发酵时间3d，接种量6%。
In this paper, the Dapingding jujubes were taken as raw material, and brewed to health vinegar through the deep liquid fermentation. We studied the effects of jujube vinegar fermentation conditions and determine the optimal brewing process. The results showed that the optimum fermentation conditions of Dapingding health vinegar are that:the fermentation temperature at 32℃, the amount of edible alcohol addotion 8%, fermentation period 3 days, and the inoculation amount 6%.

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目前,国内普遍采用亮菌固体发酵工艺生产亮菌制剂。采用小型发酵罐液体深层发酵和液体静置发酵对亮菌发酵工艺进行优化研究。液体深层发酵采用28℃,200 r/min,通气量1∶1 v/v·m,培养7 d,亮菌干重为16.55g/L,其中菌丝体中多糖含量为5.42%,蛋白含量为1.75%;液体静置发酵采用500 mL三角瓶,28℃,150 r/min,摇瓶3 d后静置发酵14 d,亮菌干重可达10.69 g/L,发酵液中多糖含量为1.016 g/L,蛋白含量为0.320 g/L。对液体静置发酵进一步研究发现其发酵液中亮菌甲素含量可达3.118 mg/L。由此可见,两种发酵方式在保证生物量和活性成分的前提下,缩短了发酵周期,均优于传统的固体发酵工艺,值得工业生产借鉴。
At present , preparation of Armillariella tabescens was generally carried on with solid state fermentation .The optimization of fermentation technology of Armillariella tabescens with taking the deep liquid fermentation of fermentor and stationary liquid fermentation methods was made .The deep liquid fermentation was studied under the condition of 28℃, 200 r/min, ventilation of 1∶1 v/v· m.Af-ter culturation for 7 days, the biomass of Armillariella tabescens in dry weight was 16.55 g/L, and the mycelia contained polysaccharide 5.42%, protein 1.75%;the stationary liquid fermentation was taken firstly by using 500 mL conical flask to shake for 3 days at 28℃, 150 r/min, and then to stationary culture for 14 days, the biomass of Armillariella tabescens in dry weight could reach to 10.69 g/L, and the fermentation broth included polysaccharide 1.016 g/L, protein 0.320 g/L.

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灵芝是我国著名的药食兼用大型真菌。对近年来灵芝液体深层发酵技术在菌种选育、培养基优化以及发酵参数选择等方面的研究进展进行总结阐述。
Ganoderma lucidum is famous for the medicinal fungi and new food resources. The recent advances in research on the stain improvement, medium optimization and the fermentation parameters selection were briefly introduced, as well as the prospect for the development of liquid submerged fermentation technology of Ganoderma lucidum.

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为了探讨羊肚菌的液体发酵工艺,优化液体深层发酵培养基的配方。在单因素试验的基础,进行了多因素正交试验。结果表明,羊肚菌的液体深层发酵培养基最佳配方为:葡萄糖1.5%、玉米粉1.5%、蛋白胨0.3%、黄豆粉0.3%、KH2PO40.3%、MgSO40.2%、CaCO30.1%、VB10.001%,菌丝生物量达3.10 g·100mL-1;液体培养条件为pH值6.5左右、温度25℃。
In order to discuss technology of submerged fermentation of Morchella,the submerged culture medium formula was optimized.Based on single factor experiment,the orthogonal test was made.It is shown that the best formula were glucose 1 .5%,corn powder 1 .5%,peptone 0.3%,soybean powder 0.3%,KH2 PO4 0.3%,MgSO4 0.2%,CaCO3 0.1%,VB1 0.001%,the mycelium biomass could reach 3.1 0 g·1 00mL-1 .The submerged culture conditions were temperature 25℃ and pH 6.5 for Morehella esculenta.

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泡沫问题是发酵工业中一个棘手的问题,几乎所用的液体深层发酵都会用到天然或者化学消泡剂。在过去的发酵过程中,泡沫控制一般是依靠经验,关于消泡剂的系统知识较少。本文综述了发酵工业中消泡剂的种类和作用机制,以及消泡剂的应用进展。
Foaming is a nuisance during industrial fermentations;very few submerged fermentation processes are performed without the use of either natural or synthetic antifoam agents.In the past,foam control is typically dependent on experiences;a lack of collective systematic knowledge of antifoam exists. The categories of antifoam,mechanism of action and application are summarized in this article.

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以毛樱桃和鲜姜为主要原料，进行液态深层发酵酿造果醋的工艺研究，通过单因素和正交试验确定了酒精发酵和醋酸发酵的最佳工艺参数。研究结果表明：酒精发酵的最佳发酵工艺为发酵温度为25℃，活性干酵母添加量0．3‰，pH 3．6，姜汁的最佳添加量5％，酒精含量可达6．95％。醋酸发酵的最佳发酵工艺为发酵温度32℃，醋酸菌添加量12％，通风量（V／V，min）1∶0．12，姜汁添加量0．5％，醋酸含量可达6．36 g／dL。毛樱桃姜汁果醋为宝石红色，澄清透明，醋香、姜香和果香协调，口感柔和，典型性突出。
With Nanking cherry and fresh ginger as main materials, research on the brewing technology of fruit vinegar via liquid submerged fermentation is processed.By means of single factor and orthogonal test, the optimal technological parameters of alcohol fermentation and acetic fermentation are determined.The results illustrate that the optimal technology of alcohol fermentation is that the fermentation temperature is 25 ℃,the additive amount of active dry yeast is 0.3‰,the pH is 3.6,the optimal additive amount of ginger juice is 5%,and the alcoholicity is 6.95 g/dL.And the optimal technology of acetic fermentation is that the fermentation temperature is 32 ℃,the additive amount of acetic acid bacteria is 12%,the air volume (V/V,min)is 1∶0.12,the additive amount of ginger juice is 0.5%,and the volume of acetic acid is 6.36 g/dL.The fruit vinegar of Nanking cherry-ginger juice is clear and transparent with the color of ruby red.It tastes mild and has a prominent typicality with

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细菌群落在养殖发酵床中担负着重要的调节与废物发酵转化作用．直接从不同发酵床层次样品中提取细菌总DNA，构建发酵床不同层次垫料的细菌基因克隆文库．试验表明，发酵床表层45株细菌中未培养微生物占39．5％，剩余细菌分属13个不同种，优势菌不明显；中层发酵床垫料45株细菌中未培养微生物占15．5％，剩余细菌分属10个不同种，优势细菌为Rhodanobacrsp．和Frateuriasp ：深层发酵床垫料中检测到的44株细菌不合未培养微生物，该层细菌主要有14个不同的种．优势细菌为Rhodanobactersp．占47．7％，其余种属相对较少且数量平均，表明发酵床垫料细菌呈明显的多样性．
Microorganism has an important regulatory and bioconversion function in fermentation bed of pig-breeding. The bacterial DNA samples are directly extracted from different depth in fermentation bed. The bacterial gene clone library is constructed correspondingly for these different types of samples. The results show that the uncultured microorganism appeared in the surface of the fermentation bed, which accounts for 39.5%of the total 45 strains detected. The others belong to 13 different species of bacteria and no predominant bacteria detected. In the middle layer of fermentation bed, uncultured microorganism accounts for 15.5%of the total 45 strains detected. The others consist of 10 different species of bacteria. The predominant bacteria are Rhodanobacter sp. and Frateuria sp. respectively. The uncultured microorganism is not detected in all 44 bacteria strains in the bottom of fermentation bed. There are 14 different bacteria genus in this layer. The predominant bacteria is

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