CN115777871B - Composite fungus fermentation product, preparation method and application thereof - Google Patents
Composite fungus fermentation product, preparation method and application thereof Download PDFInfo
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Classifications
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02E—REDUCTION OF GREENHOUSE GAS [GHG] EMISSIONS, RELATED TO ENERGY GENERATION, TRANSMISSION OR DISTRIBUTION
- Y02E50/00—Technologies for the production of fuel of non-fossil origin
- Y02E50/10—Biofuels, e.g. bio-diesel
Landscapes
- Preparation Of Compounds By Using Micro-Organisms (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention belongs to the technical field of fermentation, and provides a composite fungus fermentation product, a preparation method and application thereof, wherein the preparation method of the composite fungus fermentation product comprises the following steps: (1) Mixing semen Sojae Atricolor, rice, herba Avenae Fatuae and quinoa, soaking in water, air drying to obtain grain, mixing with KH 2 PO 4 、MgSO 4 、CaCl 2 And FeCl 3 Mixing and sterilizing to obtain a fermentation substrate; (2) Mixing the agaricus bisporus bacterial liquid, the amaranthus fasciatus bacterial liquid and the blue-spore pore fungus bacterial liquid with a fermentation substrate, and fermenting to obtain a fermentation product; (3) And extracting the fermentation product by using ethanol to obtain the fermentation product. The invention adopts the mixed fermentation of the agaricus bisporus, the saddle fungus and the porus lanuginosus to prepare the fermented product which has stronger oxidation resistance and can remove DPPH free radical and O 2 ‑ Free radical and reduced iron ion, and can be used for preparing in vitro antioxidant products.
Description
Technical Field
The invention relates to the technical field of fermentation, in particular to a composite fungus fermentation product, a preparation method and application thereof.
Background
Cereal foods are a major source of global diet, and contain a large amount of phytic acid, and have extremely strong complexing ability for most metal ions. In addition, cereals provide humans with dietary fibers, carbohydrates, vitamins, proteins, and various minerals. However, traditional cooking methods reduce the bioavailability of cereal micronutrients such as iron, zinc, lysine and methionine. Second, while whole grain foods are rich in nutrition, many adults and children do not taste well on a grain basis and do not directly serve as staple food, which greatly limits the development of cereal products.
Traditional fermented foods are mainly prepared by fermenting barley, wheat, peas and the like, and higher fungi are applied to the fermented foods for a long time, and research on the biological characteristics of the higher fungi is essential for screening a starter and strengthening matrix nutrition. Fermentation has been reported to activate endogenous enzymes of the substrate, thereby producing products with reduced antinutritional factors, the degree of activation of these enzymes depending on the raw materials used and the fungal species used. The solid state fermentation of the grains not only improves the nutrient components of the matrix to a certain extent, but also promotes the absorption of the nutrient by the intestinal microorganisms of the organism. In addition, during the fermentation of cereal grains, new bioactive compounds such as probiotic oligosaccharides or other metabolites may be formed. However, there is no study on the oxidation resistance of fungal fermented cereal, and therefore, there is a need to explore the effect of fungal fermented cereal on the oxidation resistance of cereal.
Disclosure of Invention
The invention aims to provide a composite fungus fermentation product, a preparation method and application thereof, and the prepared fermentation product has stronger oxidation resistance and can remove DPPH free radical and O 2 - Free radicals and reduced iron ions.
In order to achieve the above object, the present invention provides the following technical solutions:
the invention provides a preparation method of a composite fungus fermentation product, which comprises the following steps:
(1) Mixing semen Sojae Atricolor, rice, herba Avenae Fatuae and quinoa, soaking in water, air drying to obtain grain, mixing with KH 2 PO 4 、MgSO 4 、CaCl 2 And FeCl 3 Mixing and sterilizing to obtain a fermentation substrate;
(2) Mixing the agaricus bisporus bacterial liquid, the amaranthus fasciatus bacterial liquid and the blue-spore pore fungus bacterial liquid with a fermentation substrate, and fermenting to obtain a fermentation product;
(3) And extracting the fermentation product by using ethanol to obtain the fermentation product.
Preferably, the mass ratio of the black beans, the rice, the oat and the quinoa to the water before soaking in the step (1) is 1-2:2-3:1-2:3-4:10-15; the soaking time is 5-10 h.
Preferably, the cereal of step (1) is combined with KH 2 PO 4 、MgSO 4 、CaCl 2 And FeCl 3 The mass ratio of (3) is 150-200: 1-2: 0.5 to 1.5:0.1 to 0.5:0.05 to 0.1.
Preferably, in the step (2), the volume ratio of the agaricus bisporus bacterial liquid to the saddle fungus bacterial liquid to the blue-porus fungus bacterial liquid is 1:2-4:1-3.
Preferably, the inoculation amount of the agaricus bisporus bacterial liquid, the amaranthus fasciatus bacterial liquid and the blue-porus pore-forming bacterial liquid in the step (2) is 5-10%; the concentration of the fungus balls in the agaricus bisporus fungus solution, the saddle fungus solution and the blue-porus fungus solution is 30-40 g/L.
Preferably, the fermentation time in the step (2) is 35-50 d, and the fermentation temperature is 23-28 ℃.
Preferably, the volume concentration of the ethanol in the step (3) is 70-80%.
Preferably, the extraction times in the step (3) are 2 to 3 times; the ratio of the fermentation product to the ethanol is 1 g:5-15 mL during each extraction, the temperature of each extraction is 20-40 ℃, and the time of each extraction is 3-5 h.
The invention also provides a fermented product prepared by the preparation method of the composite fungus fermented product.
The invention also provides a preparation method of the fermentation product for preparing an external antioxidant product, which can remove DPPH free radical and O 2 - Use of free radicals, reduced iron ion products.
Compared with the prior art, the invention has the beneficial effects that:
the invention ferments the grains by the agaricus bisporus, the amaranthus fasciatus and the blue spore pore fungus according to a certain proportion, can obviously improve the oxidation resistance of the grains, and can obviously improve the DPPH free radical and O removal compared with the single fungus fermented grains 2 - Free radicals and the ability to reduce iron ions. The fermented product prepared by the invention can also be used for preparing antioxidant products, and provides a new technical idea for preparing in-vitro antioxidant products.
Detailed Description
The invention provides a preparation method of a composite fungus fermentation product, which comprises the following steps:
(1) Mixing semen Sojae Atricolor, rice, herba Avenae Fatuae and quinoa, soaking in water, air drying to obtain grain, mixing with KH 2 PO 4 、MgSO 4 、CaCl 2 And FeCl 3 Mixing and sterilizing to obtain a fermentation substrate;
(2) Mixing the agaricus bisporus bacterial liquid, the amaranthus fasciatus bacterial liquid and the blue-spore pore fungus bacterial liquid with a fermentation substrate, and fermenting to obtain a fermentation product;
(3) And extracting the fermentation product by using ethanol to obtain the fermentation product.
In the invention, firstly, black beans, rice, oat and quinoa are mixed and then soaked in water, and grains after the water is dried are mixed with KH 2 PO 4 、MgSO 4 、CaCl 2 And FeCl 3 And mixing and sterilizing to obtain the fermentation substrate. The mass ratio of the black beans, the rice, the oat and the quinoa to the water before soaking is 1-2:2-3:1-2:3-4:10-15, and is preferably 1:2:1:3:12; the soaking time is 5 to 10 hours, preferably 6 to 9 hours, and more preferably 7 to 8 hours.
In the present invention, the cereal is mixed with KH 2 PO 4 、MgSO 4 、CaCl 2 And FeCl 3 The mass ratio of (3) is 150-200: 1-2: 0.5 to 1.5:0.1 to 0.5:0.05 to 0.1, preferably 160 to 190:1.2 to 1.8:0.7 to 1.3:0.15 to 0.4:0.06 to 0.09, more preferably 170 to 180:1.4 to 1.6:0.9 to 1.1:0.2 to 0.3:0.07 to 0.08.
In the present invention, the sterilization is preferably autoclaving at 121℃for 30min.
In the invention, the agaricus bisporus bacterial liquid, the amaranthus fasciatus bacterial liquid and the blue-porus pore-forming bacterial liquid are mixed with a fermentation substrate, and fermentation is carried out to obtain a fermentation product. The agaricus bisporus, the saddle fungus and the porus lanuginosus are purchased from edible fungi research institute of Shanghai academy of agricultural sciences; inoculating the obtained strain into solid culture medium (potato 200g, pine needle 200g, glucose 20g, agar 20g, peptone 2.5g, KH) 2 PO 4 3.0g，MgSO 4 ·7H 2 O1.5 g, 1000mL of water, natural pH), culturing in dark at 25deg.C for 20d, inoculating bacterial block (8 mm) with culture medium into liquid culture medium (potato 200g, pine needle 200g, glucose 20g, peptone 2.5g, KH) 2 PO 4 3.0g，MgSO 4 ·7H 2 O1.5 g, 1000mL of water and natural pH), culturing at 25 ℃ in a dark condition at 135r/min, and adjusting the concentration of the bacterial balls in the bacterial liquid to 30-40 g/L to obtain the inoculated bacterial liquid.
In the invention, the volume ratio of the agaricus bisporus bacterial liquid, the amaranthus fasciatus bacterial liquid and the blue-porus bacterial liquid is 1:2-4:1-3, preferably 1:3:2.
in the present invention, the inoculation amount of the agaricus bisporus liquid, the amaranthus fasciatus liquid and the blue-porus liquid is 5 to 10%, preferably 6 to 9%, and more preferably 7 to 8%.
In the present invention, the fermentation time is 35 to 50d, preferably 40 to 45d, and more preferably 42 to 44d; the fermentation temperature is 23 to 28 ℃, preferably 24 to 27 ℃, and more preferably 25 to 26 ℃. The fermentation is preferably a stationary dark fermentation.
In the present invention, the fermentation product is obtained by extracting the fermentation product with ethanol having a volume concentration of 70 to 80%, preferably 72 to 78%, and more preferably 74 to 76%.
In the present invention, the fermentation product is dried and ground before extraction with ethanol, the drying temperature being 55 to 65 ℃, preferably 57 to 62 ℃, further preferably 58 to 61 ℃; the drying time is 10 to 15 hours, preferably 11 to 14 hours, and more preferably 12 to 13 hours; the drying and grinding are carried out by adopting a conventional method.
In the invention, the extraction times are 2-3 times; the ratio of the fermentation product to the ethanol in each extraction is 1 g:5-15 mL, preferably 1 g:7-13 mL, and more preferably 1 g:8-12 mL; the temperature of each extraction is 20-40 ℃, preferably 25-35 ℃, and more preferably 28-32 ℃; the time for each extraction is 3-5 hours, preferably 4 hours.
The invention also provides a fermented product prepared by the preparation method of the composite fungus fermented product.
The invention also provides a preparation method of the fermentation product for preparing an external antioxidant product, which can remove DPPH free radical and O 2 - Use of free radicals, reduced iron ion products.
The technical solutions provided by the present invention are described in detail below with reference to examples, but they should not be construed as limiting the scope of the present invention.
Example 1
The embodiment provides a preparation method of a composite fungus fermentation product, which comprises the following steps:
(1) Mixing black beans, rice, oat and quinoa, adding water, soaking for 6h, wherein the mass ratio of the black beans to the rice to the oat to the quinoa to the water is 1:2:1:3:10, taking 200g of grains with the water on the surface after airing, and mixing with 1g of KH 2 PO 4 、1g MgSO 4 、0.1g CaCl 2 And 0.05g FeCl 3 Mixing and sterilizing to obtain a fermentation substrate;
(2) Inoculating the obtained strain of Agaricus bisporus, acinetobacter vinelandii, and Hymenophaeoporus respectively into solid culture medium (potato 200g, pine needle 200g, glucose 20g, agar 20g, peptone 2.5g, KH) 2 PO 4 3.0g，MgSO 4 ·7H 2 O1.5 g, 1000mL of water, natural pH), culturing in dark at 25deg.C for 20d, inoculating bacterial block (8 mm) with culture medium into liquid culture medium (potato 200g, pine needle 200g, glucose 20g, peptone 2.5g, KH) 2 PO 4 3.0g，MgSO 4 ·7H 2 O 1.5g，Water 1000mL, pH is natural), performing dark culture at 25 ℃ at 135r/min, adjusting the concentration of the fungus balls in the fungus liquid to 30g/L, and mixing the agaricus bisporus fungus liquid, the saddle fungus liquid and the blue-porus fungus liquid according to the agaricus bisporus fungus liquid: saddle fungus liquid: mixing the porium blue-philium bacterial liquid=1:3:2 by volume ratio, and then mixing the bacterial liquid according to the bacterial liquid: fermentation substrate = 1mL: inoculating 10g of the fermented substrate, and fermenting at 25 ℃ for 40d to obtain a fermentation product;
(3) Drying the fermentation product at 60 ℃ for 12 hours, grinding and sieving with a 0.4mm sieve, then taking 10g of the dried fermentation product, mixing with 100mL of 70% ethanol, extracting at 25 ℃ for 5 hours, extracting the filtered filter residue again with 100mL of 70% ethanol at 25 ℃ for 5 hours, mixing the two obtained filtrates, rotationally evaporating at 45 ℃ to obtain a concentrated solution, and storing at 4 ℃ to obtain the fermentation product.
Example 2
The embodiment provides a preparation method of a composite fungus fermentation product, which comprises the following steps:
(1) Mixing black beans, rice, oat and quinoa, adding water, soaking for 8 hours, wherein the mass ratio of the black beans to the rice to the oat to the quinoa to the water is 2:3:1:4:12, taking 200g of grains with the water on the surface after airing, and mixing with 1g of KH 2 PO 4 、1g MgSO 4 、0.1g CaCl 2 And 0.05g FeCl 3 Mixing and sterilizing to obtain a fermentation substrate;
(2) Inoculating the obtained strain of Agaricus bisporus, acinetobacter vinelandii, and Hymenophaeoporus respectively into solid culture medium (potato 200g, pine needle 200g, glucose 20g, agar 20g, peptone 2.5g, KH) 2 PO 4 3.0g，MgSO 4 ·7H 2 O1.5 g, 1000mL of water, natural pH), culturing in dark at 25deg.C for 20d, inoculating bacterial block (8 mm) with culture medium into liquid culture medium (potato 200g, pine needle 200g, glucose 20g, peptone 2.5g, KH) 2 PO 4 3.0g，MgSO 4 ·7H 2 O1.5 g, 1000mL of water and natural pH), culturing at 25deg.C and 135r/min in dark, adjusting the concentration of the pellet in the bacterial liquid to 30g/L, and culturing the agaricus bisporus bacterial liquid, the Hymenochaeta liquid and the acidophilic fungus liquidThe porus blue fungus liquid is prepared from the following components: saddle fungus liquid: mixing the porium blue-philium bacterial liquid=1:4:2 by volume ratio, and then mixing the bacterial liquid and the bacterial liquid: fermentation substrate = 1mL: inoculating 8g of the fermentation substrate, and fermenting at 23 ℃ for 45d to obtain a fermentation product;
(3) Drying the fermentation product at 60 ℃ for 12 hours, grinding and sieving with a 0.4mm sieve, then taking 10g of the dried fermentation product, mixing with 80mL of 75% ethanol, extracting at 35 ℃ for 3 hours, extracting the filtered filter residue again with 80mL of 75% ethanol at 35 ℃ for 3 hours, mixing the two obtained filtrates, rotationally evaporating at 45 ℃ to obtain a concentrated solution, and storing at 4 ℃ to obtain the fermentation product.
Example 3
The embodiment provides a preparation method of a composite fungus fermentation product, which comprises the following steps:
(1) Mixing black beans, rice, oat and quinoa, adding water, soaking for 10h, wherein the mass ratio of the black beans to the rice to the oat to the quinoa to the water is 1:2:1:4:15, taking 200g of grains with the water on the surface after airing, and mixing with 1g of KH 2 PO 4 、1g MgSO 4 、0.1g CaCl 2 And 0.05g FeCl 3 Mixing and sterilizing to obtain a fermentation substrate;
(2) Inoculating the obtained strain of Agaricus bisporus, acinetobacter vinelandii, and Hymenophaeoporus respectively into solid culture medium (potato 200g, pine needle 200g, glucose 20g, agar 20g, peptone 2.5g, KH) 2 PO 4 3.0g，MgSO 4 ·7H 2 O1.5 g, 1000mL of water, natural pH), culturing in dark at 25deg.C for 20d, inoculating bacterial block (8 mm) with culture medium into liquid culture medium (potato 200g, pine needle 200g, glucose 20g, peptone 2.5g, KH) 2 PO 4 3.0g，MgSO 4 ·7H 2 O1.5 g, 1000mL of water and natural pH), culturing at 25deg.C and 135r/min in dark, adjusting the concentration of the pellet in the bacterial liquid to 30g/L, and mixing the two bacterial liquids according to the two bacterial liquids: saddle fungus liquid: mixing the porium blue-philium bacterial liquid=1:3:1 by volume ratio, and then mixing the bacterial liquid according to the bacterial liquid: fermentation bottomSubstance=1 mL: inoculating 10g of the fermented substrate, and fermenting at 26 ℃ for 40d to obtain a fermentation product;
(3) Drying the fermentation product at 60 ℃ for 12 hours, grinding and sieving with a 0.4mm sieve, then taking 10g of the dried fermentation product, mixing with 60mL of 80% ethanol, extracting at 30 ℃ for 4 hours, extracting the filtered filter residue again with 60mL of 80% ethanol at 30 ℃ for 4 hours, mixing the two obtained filtrates, rotationally evaporating at 45 ℃ to obtain a concentrated solution, and storing at 4 ℃ to obtain the fermentation product.
Comparative example 1
The fermentation fungus in example 1 was replaced with agaricus bisporus, and the other preparation methods were the same as in example 1.
Comparative example 2
The fermentation fungus of example 1 was replaced with a saddle fungus, and the other preparation method was the same as that of example 1.
Comparative example 3
The fermentation fungus in example 1 was replaced with a blue-porium-philic fungus, and the other preparation methods were the same as in example 1.
Comparative example 4
The fermentation fungi of example 1 were replaced with a liquid of agaricus bisporus, a liquid of saddle fungus and a liquid of ceruloporus blue fungus in a volume ratio of 1:1:1, and the other preparation methods were the same as in example 1.
Experimental example 1
The antioxidant activity of the fermented products prepared in example 1 and comparative examples 1 to 4 was analyzed in this experimental example.
DPPH radical scavenging Activity assay
1mL of the fermentation product was mixed with 4mL of DPPH (0.004%) solution, the mixture was vigorously shaken, and after shaking, the mixture was allowed to react in the dark for 30 minutes, 2, 6-di-tert-butyl-4-methylphenol (BHT) was used as a control, and then the absorbance of the solution was measured at 517nm using an ultraviolet spectrophotometer. Clearance = [ (A) 0 -A 1 )/A 0 ]×100％。EC 50 The value refers to the effective concentration at which DPPH radicals are scavenged by 50%.
2. Determination of the reducing force
The fermentation product (1.0)mL) was mixed with 2.5mL of phosphate buffer (50 mM, pH 0) and 2.5mL of 1% potassium ferricyanide, and the mixture was incubated at 50℃for 20min. To avoid interference of potassium ferricyanide with the experimental results, 2.5mL of trichloroacetic acid (10%) was added to the mixture and the precipitate was removed after centrifugation at 3000r/min for 10 min. Finally, 1.25mL of the supernatant was combined with 1.25mL of distilled water and 0.25mL of FeCl 3 The solutions (0.1%, w/v) were mixed and allowed to stand for 10min, and absorbance was measured at 700 nm.
3. Superoxide anion radical scavenging Activity assay
Taking 0.2mL of fermentation product in a test tube, adding 3mL of Tris-HCl buffer solution (pH 8.2,0.05 mol/L), carrying out water bath at 25 ℃ for 10min, adding 12 mu L of preheated pyrogallol, carrying out accurate reaction for 4min after uniform mixing, and then stopping the reaction by using 0.5mL of hydrochloric acid (10 mol/L), wherein ascorbic acid is used as a reference, and measuring absorbance at 560 nm. Clearance (%) = [ (a) 0 -A 1 )/A 0 ]×100％。
4. Determination of iron ion chelating ability
Taking 0.4mL of fermented product, adding 200 mu LFECl respectively into test tubes 2 The solution (0.5 mmol/L) and 1.8mL of methanol solution are kept stand at room temperature for 5min, then 0.8mL of o-phenanthroline ferrous iron reagent (5 mmol/L) is added, the reaction is carried out for 10min at room temperature, EDTA is taken as a positive control, and the absorbance is measured at 550 nm. Chelating ability (%) = [ (a) 0 -A 1 )/A 0 ]X 100. Lower absorbance indicates higher chelating ability.
The experimental data obtained above were subjected to data difference significance analysis using SPSS 16.0.
The results of the oxidation resistance analysis of the fermented products prepared in example 1 and comparative examples 1 to 4 are shown in Table 1, and it is known from Table 1 that the mixed fermentation of agaricus bisporus, amaranthus fasciatus and cerulophilia porus can improve the oxidation resistance of the fermented products and is significantly superior to single fungus fermentation, so that the fermented products prepared in the invention can be used for preparing in vitro oxidation resistant products, and have important significance for practical production.
TABLE 1 EC of antioxidant Properties of fermentation products 50 Value of
As can be seen from the above examples, the present invention provides a composite fungus fermentation product, a preparation method and applications thereof, and the obtained fermentation product has strong oxidation resistance, and can be used for preparing in vitro oxidation resistant products, and for scavenging DPPH free radical and O 2 - Free radicals and reduced iron ion products.
The foregoing is merely a preferred embodiment of the present invention and it should be noted that modifications and adaptations to those skilled in the art may be made without departing from the principles of the present invention, which are intended to be comprehended within the scope of the present invention.
Claims (9)
1. A method for preparing a composite fungal fermentation product, comprising the steps of:
(1) Mixing semen Sojae Atricolor, rice, herba Avenae Fatuae, and quinoa, soaking in water, air drying the grains with water on the surface, and KH 2 PO 4 、MgSO 4 、CaCl 2 And FeCl 3 Mixing and sterilizing to obtain a fermentation substrate;
(2) Mixing the agaricus bisporus bacterial liquid, the amaranthus fasciatus bacterial liquid and the blue-spore pore fungus bacterial liquid with a fermentation substrate, and fermenting to obtain a fermentation product;
(3) Extracting the fermentation product by using ethanol to obtain a fermentation product;
in the step (2), the volume ratio of the agaricus bisporus bacterial liquid to the saddle fungus bacterial liquid to the blue-porus fungus bacterial liquid is 1:2-4:1-3;
the inoculation amount of the agaricus bisporus bacterial liquid, the saddle fungus bacterial liquid and the blue-porus fungus bacterial liquid in the step (2) is 5-10%; the concentration of the fungus balls in the agaricus bisporus fungus solution, the amaranthus fasciatus fungus solution and the blue-porus fungus solution is 30-40 g/L.
2. The preparation method of claim 1, wherein the mass ratio of the black beans, the rice, the oat, the quinoa and the water before soaking in the step (1) is 1-2:2-3:1-2:3-4:10-15; the soaking time is 5-10 hours.
3. The process according to claim 1, wherein in step (1) the cereal is mixed with KH 2 PO 4 、MgSO 4 、CaCl 2 And FeCl 3 The mass ratio of (1) is 150-200: 1-2: 0.5 to 1.5:0.1 to 0.5:0.05 to 0.1.
4. The method according to claim 1, wherein the fermentation time in the step (2) is 35-50 d, and the fermentation temperature is 23-28 ℃.
5. The method according to claim 1, wherein the ethanol in the step (3) has a volume concentration of 70-80%.
6. The preparation method according to claim 1, wherein the number of times of extraction in the step (3) is 2 to 3; the ratio of the fermentation product to the ethanol is 1 g:5-15 mL during each extraction, the temperature of each extraction is 20-40 ℃, and the time of each extraction is 3-5 h.
7. The fermented product produced by the method for producing a composite fungal fermented product according to any one of claims 1 to 6.
8. Use of the fermentation product of claim 7 for the preparation of an in vitro antioxidant product.
9. The use according to claim 8, wherein the antioxidant product is specifically a DPPH free radical scavenging, O 2 - Free radical and reduced iron ion products.
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| 一株野生马鞍菌的分类鉴定、人工栽培及发酵工艺研究;徐莉娜;《中国博士学位论文全文数据库 工程科技I辑》;20200215;B018-4 * |
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