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		题名	作者	年代	出处	被引量
	1	Optimization of Fermentation Conditions of Lepista sordida Mycelium显示文摘[Objective] This study aimed to optimize the fermentation condition of Lepista sordida mycelium. [Method] The effects of carbon sources,nitrogen sources,pH and incubation time on the dry weight of mycelium in L. sordida fermentation were investigated. [Result] The descending order of the influences on L. sordida mycelium growth was: carbon sources>incubation time>pH>nitrogen sources. Based on orthogonal experiment, the optimal fermentation condition of L. sordida mycelium was determined as: fermentation medium of 3% corn powder and 0.2% yeast extract, pH of 6.0, and incubation time of 8 d. [Conclusion] This study provides theoretical reference and experimental basis for the development and utilization of L. sordida biological resources.	Gongcheng DENG Jing WANG Hong ZHAO Li'an GAO Yongbo LI Jing LI Jiaoling LI Yuan MA	2012	Agricultural Biotechnology2012，1，4：	1

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