食品科学 ›› 2010, Vol. 31 ›› Issue (5): 169-174.doi: 10.7506/spkx1002-6300-201005038

• 生物工程 • 上一篇    下一篇

燕麦的食用菌液体发酵及其发酵饮料研究

张 喆,师俊玲*   

  1. 西北农林科技大学食品科学与工程学院
  • 收稿日期:2009-06-30 出版日期:2010-03-01 发布日期:2010-12-29
  • 通讯作者: 师俊玲 E-mail:sjlshi2004@yahoo.com.cn
  • 基金资助:

    农业部公益性行业项目(nyhyzx07-009)

Liquid Cultivation of Edible Mushroom in Oat Emulsion and Development of Beverage from the Culture

ZHANG Zhe,SHI Jun-ling*   

  1. College of Food Science and Engineering, Northwest A & F University, Yangling 712100, China
  • Received:2009-06-30 Online:2010-03-01 Published:2010-12-29
  • Contact: SHI Jun-ling* E-mail:sjlshi2004@yahoo.com.cn

摘要:

以燕麦乳为培养基,对4 株灵芝菌种和1 株真姬菇菌种进行液体摇床培养,结合发酵过程中的发酵液pH值、胞内多糖含量、胞外多糖产量、菌体生长量及燕麦β- 葡聚糖变化,分析每株菌的发酵特性,并对菌种“灵芝3”的发酵液进行饮料加工。结果表明,4 株灵芝均能在燕麦乳中快速生长,并产生大量胞内多糖和胞外多糖;胞内多糖含量与菌体生长量的变化趋势基本吻合,两者均在培养的第6 天达到最大值,不同菌株的胞外多糖产量分别在第5 天、第6 天、第7 天达到最大值。真姬菇的胞外多糖产量在培养过程中不断下降,胞内多糖含量与菌体生长量没有相关性。燕麦乳不适用于真姬菇多糖的液体发酵,适用于灵芝多糖的发酵生产。在灵芝发酵液中加入1.5g/L 的CMC-Na,即可制成酸甜适口、质地稳定、澄清透明,含103g/L 多糖、1g/L 总酸、 11.6g/L 氨基酸、40g/L可溶性固形物的灵芝发酵饮料。

关键词: 燕麦, 灵芝, 真姬菇, 液体发酵, 多糖

Abstract:

Characteristics of liquid cultivation of four strains of Ganoderma lucidum and one strain of Hypsizygus marmorens were investigated by using oat emulsion as the medium. During the cultivation, pH, intracellular polysaccharide (IPS), extracellular polysaccharide (EPS), cell dry weight, and β-glucan content were measured every day. Characteristics of the fermentation process were analyzed according to the change of these parameters. A beverage was developed on the basis of cell-free liquid culture of the Ganoderma lucidum strain, LINGZHI3. All of four Ganoderma lucidum strains grew well in oat emulsion and produced a large amount of IPS and EPS. The profiles of IPS exhibited a good match with dried cell weight (DCW) and IPS reached a maximum level on the 6th day, while EPS on the 5th, 6th and 7th day for four strains of Ganoderma lucidum. EPS production of Hypsizygus marmorens exhibited a decreasing trend during the whole cultivation. The highest IPS did not match with the highest DCW and exhibited a negative relationship. These results indicate that oat is a good medium for the production of Ganoderma lucidum polysaccharides by submerged liquid cultivation, but not good for Hypsizygus marmorens polysaccharides. A high quality beverage was developed through adding 1.5 g/L CMC-Na to clarify fermented broth of Ganoderma lucidum. This beverage exhibited a good balance between sweet and sour taste, stable texture, clear appearance and plentiful nutrients, and also contained 103 g/L polysaccharides, 1 g/L total acid, 11.6 g/L amino acids and 40 g/L soluble solids.

Key words: oat, Ganoderma lucidum, Hypsizygus marmorens, liquid cultivation, polysaccharide

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