关键词: 豆渣, 液体培养, 酒精发酵, 发酵饮料, 灵芝

Abstract: The liquid cultivation conditions of Ganoderma lucidum mycelium and alcoholic fermentation using soybean residue as the culture medium were studied in this paper and a kind of new functional and healthcare beverage was developed. The culture medium based on soybean residue was better than PDA liquid culture medium. The optimal culture medium formula was composed of 90 g/L soybean residue, 20 g/L glucose, 1.5 g/L MgSO4 and 1.0 g/L KH2PO4. The optimal conditions for alcoholic fermentation were explored by orthogonal array design to be yeast inoculum concentration of 0.2%, fermentation temperature of 30 ℃, and fermentation time of 5 d. During the preparation of Gamoderma lucidum fermented beverage, the optimal formula was explored by orthogonal array design for the best comprehensive evaluation of color, flavor and taste.

Key words: Ganoderma lucidum, soybean residue, liquid cultivation, alcoholic fermentation, fermented beverage