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  • Title: [Preparation of morchella liquid by submersed fermentation and and analysis of its nutrient contents].
    Author: Yu Q.
    Journal: Wei Sheng Yan Jiu; 1998 Sep 30; 27(5):351-3. PubMed ID: 11939057.
    Abstract:
    Natural morchella esculenta fruits were collected and its spores were isolated to get pure mycelium. Morchella liquid was prepared by submersed fermentation technology. The quantitative analysis showed that the liquid is relatively high in nutrient contents and several kinds of other essential components. The nutrient contents of the liquid are as follows (g/L): carbohydrates 63.1, reduced saccharide 25.6, protein 8.3, dry material 104.7, minerals 1.5. There are also several high active micromaterials as follows: morchella lentinan 1.45 g/L, 10 kinds of essential and semiessential amino acid, 12 kinds of mineral (Fe, Zn Se, Cr, etc.). The amount of soluble proteins are high in the liquid(one wider zone and four narrow zones on electrophoresis with molecular weights of 31.0 kd, 97.4 kd, 66.2 kd and 52.9 kd respectively). The morchella liquid can be used as a new kind of base material for health foods and a flavoring agent.
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