Solid Fermentation Production of Cordyceps sinensis Polysaccharide

doi:10.7506/spkx1002-6630-200907042

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (7): 186-189.doi: 10.7506/spkx1002-6630-200907042

Previous Articles Next Articles

Solid Fermentation Production of Cordyceps sinensis Polysaccharide

WU Cai-qin CHEN Ye* HAO Ying

(College of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China)

Received:2008-06-13 Revised:2008-10-30 Online:2009-04-01 Published:2010-12-29
Contact: CHEN Ye* E-mail:chenye@tust.edu.cn

Abstract

Abstract:

In this study, Cordyceps sinensis polysaccharide was prepared by solid fermentation with soybean meal and rice bran (1:2, W/W) as raw materials of medium. Through single-factor test, the optimum inoculation amount, fermentation temperature, water content of medium, air relative humidity and fermentation time are confirmed to be 20%, 26℃, 60%, 60% and 7 days, respectively. Fourier transform infrared spectroscopy analysis indicated that the Cordyceps sinensis polysaccharide is β-glucan.

Key words: soybean meal, rice bran, Cordyceps sinensis, glucan, solid fermentation

CLC Number:

TS201.3

WU Cai-qin CHEN Ye* HAO Ying. Solid Fermentation Production of Cordyceps sinensis Polysaccharide[J]. FOOD SCIENCE, 2009, 30(7): 186-189.

[1]	WU Xiaojuan, WU Wei. Effects of Protein Oxidation Induced by Rice Bran Rancidity on the Interfacial Properties of Rice Bran Albumin [J]. FOOD SCIENCE, 2021, 42(6): 8-15.
[2]	WU Xiaojuan, WANG Xiaochan, ZHANG Jiani, SHEN Jiali, LI Yi, JIN Manqin, WU Wei. Effect of Alkaline pH-Shifting Combined with Heat Treatment on the Structural and Functional Properties of Rice Bran Protein [J]. FOOD SCIENCE, 2021, 42(4): 23-30.
[3]	LIU Jialin, BAI Yuxiang, LI Xiaoxiao, SUN Chunrui, QIU Hongwei, GAN Fuliang, JIN Zhengyu. Progress on Enzymatic Synthesis of Glycogen-like α-Glucan [J]. FOOD SCIENCE, 2021, 42(17): 299-306.
[4]	LIU Qian, FAN Yuchuan, LIU Sushi, ZHAO Jieyu, WEI Tao. Physicochemical Properties of Insoluble Dietary Fiber from Defatted Rice Bran and Its Effect on Intestinal Microbiota of High-Fat Diet Fed Rats [J]. FOOD SCIENCE, 2021, 42(15): 174-179.
[5]	WANG Jin, BAI Yujia, FENG Zuoshan, ZHU Wantong, ZENG Yuruikang, JIANG Liying. Gene Expression and Activities of Pathogenesis-Related Enzymes in Postharvest Muskmelons Infected with Alternaria alternata [J]. FOOD SCIENCE, 2021, 42(14): 94-102.
[6]	LIU Jingbo, WANG Ziqin, YU Yiding, ZHANG Ting, LIU Boqun. Identification and Mechanism Analysis of Angiotensin-I Converting Enzyme Inhibitory Peptides from Soybean Meal [J]. FOOD SCIENCE, 2021, 42(12): 123-129.
[7]	LIU Yulan, LI Zeze, CHEN Wenyan, ZHANG Jiafeng, MA Yuxiang. Variations in the Contents of Glycerides, 3-Chloropropanol Esters and Glycidyl Esters in Rice Bran Oil with Different Acid Values during Alkali Refining [J]. FOOD SCIENCE, 2020, 41(6): 25-30.
[8]	YU Dianyu, HAO Kaiyue, CHENG Jie, CHEN Kuiren, JIANG Lianzhou, WANG Liqi, ZHANG Zhi. Radio Frequency Improves the Stability and Quality of Rice Bran [J]. FOOD SCIENCE, 2020, 41(20): 20-26.
[9]	HUANG Jingjing, ZHANG Huimin, ZHAO Liyuan, XIONG Shanbai, HUANG Qilin. Yeast Glucan Pretreatment and Its Deodorization Effect for Silver Carp Mince [J]. FOOD SCIENCE, 2020, 41(20): 54-60.
[10]	YANG Jian, FU Tianxin, ZHANG Shu, FENG Yuchao, WANG Changyuan. Effect of pH on the Structure, Solubility and Surface Hydrophobicity of Albumin and Globulin from Rice Bran [J]. FOOD SCIENCE, 2020, 41(18): 51-57.
[11]	YAN Wei, DENG Lisha, WANG Yan, LIU Qiang, LIU Bing, TAO Tingting, LIU Jue, DING Chao. Effect of Infrared Radiation on Composition, Extraction Yield and Antioxidant Properties of Polysaccharides from Rice Bran [J]. FOOD SCIENCE, 2020, 41(15): 158-163.
[12]	DING Xiaomeng, HOU Kunyou, HU Xiaoyi, JIA Mengyun, XIE Jianhua, CHEN Yi, YU Qiang. Effect of Soluble Dietary Fiber from Defatted Rice Bran on Glucose Absorption and Transport in Small Intestine and Its Mechanism of Action [J]. FOOD SCIENCE, 2020, 41(1): 183-189.
[13]	WU Changling, XUN Chongrong, LIU Baohua, WANG Zhongjiang, TENG Fei, JIANG Lianzhou, LI Yang. Raman Spectral Analysis of the Structure of Soybean Meal Protein from Aqueous Enzymatic Extraction of Soybean Oil as Affected by Ultrafine Grinding at Low Temperature [J]. FOOD SCIENCE, 2019, 40(7): 33-39.
[14]	YOU Xiangyu, HUANG Huimin, WU Xiaojuan, WU Wei. Effects of Oxidative Modification by Peroxyl Radicals on the Structural and Functional Properties of Rice Bran Protein [J]. FOOD SCIENCE, 2019, 40(4): 34-41.
[15]	PEI Xingwu, WANG Hong, GAO Ziwen, YUAN Taizeng, GAO Ming, YAO Kai, PAN Mingzhe, YU Dianyu. Immobilization of Transglutaminase and Its Application in the Treatment of Rice Bran Wastewater [J]. FOOD SCIENCE, 2019, 40(22): 110-117.

Solid Fermentation Production of Cordyceps sinensis Polysaccharide

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments