1) Pleurotus nebrodensis
白灵菇
1.
Research of fermenting condition of Pleurotus nebrodensis to produce Shearzyme;
白灵菇产木聚糖酶发酵条件的研究
2.
Enzymatic extraction of the submerged mycelium polysaccharide from Pleurotus nebrodensis;
酶法提取白灵菇深层发酵菌丝体多糖的研究
3.
A Study on the Extraction Technology of Polysaccharide from Pleurotus nebrodensis Fruitbody;
白灵菇子实体多糖提取工艺的研究
2) Pleurotus ferulae Lanzi
白灵菇
1.
The Determination of Amino acids and Polysaccharides in Pleurotus ferulae Lanzi Fruitbody;
白灵菇子实体的氨基酸及多糖含量的测定
2.
Effect of Traditional Chinese Medical in Umbelliferae Family on Pleurotus ferulae Lanzi Hypha Growth;
几种伞形科中药浸出液对白灵菇菌丝生长的影响
3.
Effect of the Maceration Extraction from the Vegetables Umbelliferae Family on Pleurotus ferulae Lanzi Hypha Growth;
几种伞形科蔬菜浸出液对白灵菇生长的影响
3) pleurotus ferulae
白灵菇
1.
GC-MS Analysis on Flavor Compounds of Pleurotus ferulae
白灵菇风味成分的GC-MS分析
2.
Study on the medium of submerged fermentation for Pleurotus ferulae
白灵菇深层发酵培养基的优化研究
4) Pleurotus ferulae Lenzi
白灵菇
1.
Mycelium Growth of Parent Strains and Mutation Hybrid Progeny of Pleurotus ferulae Lenzi and its Comparison and Analysis of Esterase Isozyme;
白灵菇亲本及诱变杂交子代菌丝生长及酯酶同工酶分析
2.
Screening of Mutation Crossing Parents of Pleurotus ferulae Lenzi;
白灵菇诱变杂交亲本筛选
3.
Study on the Nutrients Characteristics of Hypha of Pleurotus ferulae Lenzi-51068;
白灵菇51068菌株菌丝营养特性的研究
5) BaiLing mushroom
白灵菇
1.
Characteristics of Bailing mushroom hypha growth in different culture mediums;
不同培养基中白灵菇的菌丝生长特性
2.
The characteristics of hypha growth of Bailing mushroom from Jiangdu and Fujian in different of the temperatures, and the pH value, and the nutrients were researched in this paper.
文中对来自江都、福建的白灵菇菌种,在不同温度、pH值、营养物质条件下菌丝的生长特性进行了研究。
3.
The effects of temperature, pH and nutrients on the hypha growth of two different varieties of Bailing mushroom were Studied.
就温度、pH、营养物质对2种白灵菇菌种的菌丝生长的影响进行了研究。
6) Bailin mushroom feet
白灵菇菇脚
1.
A new type of beverage was developed from Bailin mushroom feet based on two-step enzymolysis using protease and cellulase and formulation.
采用蛋白酶、纤维素酶进行两步法酶解,并采用正交试验对白灵菇菇脚工艺进行优化,所得产物进行调配,获得浅棕褐色、酸甜适宜、无异味、无沉淀、透明的白灵菇菇脚饮品。
补充资料：白灵菇扒菜心
原料：白灵菇、鸡汤、盖菜
制作方法：先熬制鸡汤或者高汤。第二步，将白灵菇洗干净，放鸡汤里煨熟。第三步，将盖菜的叶子去掉，只留下菜心，焯水后拿鸡汤煨一下，捞出冲凉，再用两大匙油炒熟，加盐调味后盛出，排在盘内。第四步，将白灵菇和盖菜心装盘，淋上鸡汤，即可。
特点：菜相美观，夏日食用很清爽。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条