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mycelium 英/ ma??si?l??m / 美/ ma??sil??m / - 1
农业科学 菌丝体 Measured and analyzed the nutrition ingredient of Lactarius hatsudake Tanaka both hymenium and mycelium ,there is no large difference between them.3. 2．对红汁乳菇子实体和菌丝体的营养成分进行测定分析，结果表明其子实体和菌丝体的各种成分均相差不大。
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化学 菌丝体 The main results were as following:On the process of optimizing fermentation condition, impact of inoculation amount, temperature, initial pH, dissolution oxygen on fermentation by mycelium inoculation have been studied in shake flask level. 在对黑曲霉DL116的摇瓶发酵条件优化的过程中,采用菌丝体方式接种,分别考察了接种量、温度、起始pH值、溶氧对发酵产酶的影响。
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The myceliums of the Micromonospora purpura during the fermentation were studied by electron microscope. 本文对庆大霉素产生菌绛红色小单孢菌发酵过程中的菌丝进行了电镜观察。
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