Abstract:

The mixed fermentation of Ganoderma lucidum and Flammulina velutipes was optimized for developing a
blended drink in this study. After centrifugation and filtration of the fermented broth suspending disrupted mycelia, the
filtrate was blended with citric acid, sucrose and honey, and the blend was then homogenized, filled and sterilized. An
optimized blended stabilizer was developed and the proportion of ingredients in the blended drink was optimized. The
sensory, physiochemical and microbial properties of this drink were investigated. The optimal medium composition for
mixed fermentation of the two strains consisted of (m/m) 3% corn meal, 0.25% peanut meal, 0.2% peptone, 3% glucose, 0.1%
yeast extract, 0.3% monopotassium phosphate and 0.15% mangnesinm sulfte at pH 6.5, and the optimal culture conditions
were 100 mL of the medium in a 250-mL vessel, 24 ℃, 110 r/min, and 8 d. A stabilizer composed of 0.25% CMC-Na, 0.04%
xanthan gum and 0.50% β-cyclodextrine was found to be optimal to stabilize the drink. The optimal formulation of this
blended drink was composed of (m/m)1.5% honey, 16% the above filtrate, 0.15% citric acid and 6% saccharose. The drink
developed in this study had a good taste and a full range of nutrients and met the national hygienic standards.

Key words: Ganoderma lucidum, Flammulina velutipes, mixed fermentation, drink, quality examination