کلید شناسایی حدود ۳۰۰ جنس و ۳۰۰۰ گونه از قارچ های کلاهک دار
Funga Nordica: 2nd edition 2012. Edited by Knudsen, H. & Vesterholt, J.
The book has been revised and enlarged and now comes in two volumes. The DVD MycoKey is not included in this edition. The laminated cover will differ from the earlier edition shown, being a plain blue background with white text.
There will be no increase in price from the first edition.
The funga is edited by Henning Knudsen and Jan Vesterholt with contributions from 49 mycologists from 16 countries. It is widely recognised as an important guide to fungi in Northern European countries.
The work now covers agaricoid, boletoid, clavarioid, cyphelloid and gastroid genera This new edition has therefore been complemented by the addition of the gastromycetes (incl. the basidiotruffles) and the clavarioid fungi (excl. Gomphales).
There are keys and descriptions to 3054 species of basidiomycetes from northern Europe, distributed in 278 genera.
Inner back cover with easy-to-use index to genera and an alphabetical index to +5000 species.
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کلید شناسایی حدود ۳۰۰ جنس و ۳۰۰۰ گونه از قارچ های
تاثیر خاک پوششی های مختلف بر روی عملکرد کوپراینوس
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تاثیر خاک پوششی های مختلف بر روی عملکرد کوپراینوس
مقاله ۲۰۱۲: تاثیر پارامتر های مختلف تخمیری روی خصوصیات کیفی کفیر
Effects of different fermentation parameters on quality characteristics of kefir.
Kök-Taş T, Seydim AC, Ozer B, Guzel-Seydim ZB.
Source
Department of Food Engineering, Faculty of Engineering and Architecture, Suleyman Demirel University, Cunur, 32260 Isparta, Turkey. Electronic address: tugbakoktas@sdu.edu.tr.
Abstract
The main objective of the study was to determine the effects of different fermentation parameters on kefir quality. Kefir samples were produced using kefir grains or natural kefir starter culture, and fermentation was carried out under normal or modified atmosphere (10% CO(2)) conditions. The microbiological (lactobacilli, lactococci, Lactobacillus acidophilus, Bifidobacterium spp., and yeasts), chemical (pH, lactic acid, total solids, protein, ethanol, exopolysaccharide contents), rheological, and sensory properties of kefir samples were investigated during a 21-d storage period. The use of different fermentation parameters or the choice of grain versus natural kefir starter culture did not significantly affect the content of microorganisms. Lactobacilli, lactococci, and yeast contents of kefir samples varied between 9.21 and 9.28, 9.23 and 9.29, and 4.71 and 5.53 log cfu/mL, respectively, on d 1 of storage. Contents of L. acidophilus and Bifidobacterium spp. were between 5.78 and 6.43 and between 3.19 and 6.14 log cfu/mL, respectively, during 21 d of storage. During the storage period, pH, lactic acid (%), total solids (%), protein (%), acetaldehyde, and ethanol contents of kefir samples ranged from 4.29 to 4.53, from 0.81 to 0.95%, from 7.81 to 8.21%, from 3.09 to 3.48%, from 3.8 to 23.6 mg/L, and from 76.5 to 5,147 mg/L, respectively. The exopolysaccharide contents of the samples decreased during 21 d of cold storage; the samples fermented under modified atmosphere had relatively higher exopolysaccharide contents, indicating higher potential therapeutic properties. The kefir samples exhibited non-Newtonian pseudoplastic flow behavior according to the power law model. According to the sensory results, kefir produced from natural kefir starter culture under CO(2) atmosphere had the highest overall evaluation score at d 1.
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مقاله ۲۰۱۲,
تاثیر پارامتر های مختلف تخمیری روی خصوصیات کیفی کف
تاثیر نور و هوا رویی کشت قارچ صدف طلایی دارویی، Pleurotus citrinopileatus
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تاثیر نور و هوا رویی کشت قارچ صدف طلایی دارویی,
Pleurotus citrinopileatus
