Abstract: The aim of the study was to evaluate the changes of physical and chemical indicators,and to provide theoretical foundation for rational utilization of Flammulina velutiper mushroom residue. Microbial agent was added to the F. velutiper mushroom residue,and the content of soluble sugar and soluble protein,bulk density,total porosity,pH and conductivity during the fermentation process were measured. During the 0~20 d after microbial agent was added,the content soluble sugar and soluble protein decreased; The total porosity and conductivity rose in the first stage,and then decreased; Bulk density and pH decreased. The changes of physical and chemical indicators during the fermentation process of F. velutiper mushroom residue were detected,and the fermentation process of F. velutiper mushroom residue was optimized,which could provide effective method for utilization of F. velutiper mushroom residue.

Key words: Flammulina velutiper mushroom residue, microbial agent, fermentation, physical and chemical indicators