Study on Optimization of the Medium of Submerged Fermentation of Grifola Frondosa

Abstract

Abstract: Containing rich polysaccharides ,amino acids and mineral elements,Grifola frondosa which may be produced by submerged fermentati on in larger scale was edible -medicinal fungi.By analyzing effects on submerged fermentation of nutrit ion factors ,factors and levels were obtained.When the weight of dry fungi was used as the target,by orthogonal test which contained 4factors and 4levels,the optimum component of medium of Grifola frondosa was as follows:potato 250g,glucose30g ,yeast cream 1.0～2.5g,KH 2 PO 4 2～5g,MgSO 4 0.5～2g,water 1L.The optimum weight of dry fungi was 19.7g /L.The effect on target of the mass concentration r atio of carbon source was prominent.The test results were different when compared with those results in o ther articles.

Key words: Grifola frondosa, fermentation, medium, optimization

LIU Wei-Min, HUANG Da-Ming, CHEN Shu-Lai, CHEN Li-Hong, CAI Lei. Study on Optimization of the Medium of Submerged Fermentation of Grifola Frondosa[J]. FOOD SCIENCE, 2003, 24(3): 99-102.

[1]	WU Kang, XIE Jinghui, WANG Qianqian, QI Ming, WU Jianzhong. Monascus Fermentation Enhanced the Umami Taste of Low-Salt Semi-Dried Grass Carp (Ctenopharyngodon idellus) [J]. FOOD SCIENCE, 2021, 42(8): 137-142.
[2]	ZHOU Jing, YUAN Li, GAO Ruichang. Screening of Low-temperature Protease-producing Planococcus and Its Application in Low-salt Fish Sauce Fermentation [J]. FOOD SCIENCE, 2021, 42(8): 122-128.
[3]	CHEN Shujun, ZHENG Jie. Dynamic Analysis of Organic Acids in a Mixture of Vegetable and Fruit Juices during Fermentation and Changes in Antioxidant Activity and Functional Constituents during Simulated Gastrointestinal Digestion [J]. FOOD SCIENCE, 2021, 42(7): 90-97.
[4]	XIAO Mei, LI Min, ZHANG Han, PENG Bangzhu. Effect of Chlorogenic Acid on Fermentation Characteristics of Saccharomyces cerevisiae [J]. FOOD SCIENCE, 2021, 42(6): 88-93.
[5]	WU Bohua, JIANG Xuewei, ZHANG Jinyu, RUAN Zhiqiang, LIANG Shengnan, CHEN Yongfa, ZHOU Shangting. Screening and Application of Bacillus spp. Promoting Moromi Fermentation [J]. FOOD SCIENCE, 2021, 42(6): 134-141.
[6]	JIANG Jun, LIU Jun, YANG Shaoqing, MA Shuai, YAN Qiaojuan, JIANG Zhengqiang. High Level Expression of Alginate Lyase from Flavobacterium sp. and Its Application in Preparation of Alginate Oligosaccharides [J]. FOOD SCIENCE, 2021, 42(4): 145-152.
[7]	CHEN Long, YANG Jun, MA Maomao, WU Shasha, YU Ping, ZENG Zheling. Strain Screening and Optimization of Fermentation Conditions for Protease Production Using Rapeseed Meal as a Nitrogen Source [J]. FOOD SCIENCE, 2021, 42(4): 115-121.
[8]	WU Lingfeng, WEI Shuang, CHEN Ying, DU Minjie, LIU Sixin, WANG Lu, LI Congfa. Effects of Fructooligosaccharides on the Chemical, Microbiological and Antioxidant Properties of Tamarind (Tamarindus indica L.) Juice Fermented by Lactobacillus plantarum A33 [J]. FOOD SCIENCE, 2021, 42(4): 122-129.
[9]	LIU Fangwei, ZHANG Shanshan, CHEN Suming, NIE Shaoping, HU Jielun, XIE Mingyong. Gastrointestinal Digestion and Fermentation Characteristics in Vitro of Breads Incorporated with Three Different Polysaccharides [J]. FOOD SCIENCE, 2021, 42(3): 143-149.
[10]	MA Na, WANG Xingchen, KONG Cailin, TAO Yongsheng. Effect of Mixed Culture Fermentation with Rhodotorula mucilaginosa and Saccharomyces cerevisiae on the Aroma and Color of Red Wine [J]. FOOD SCIENCE, 2021, 42(2): 97-104.
[11]	LI Sining, TANG Shanhu, REN Ran. Effect of Co-fermentation with Bifidobacterium animalis, Lactobacillus plantarum and Traditional Starter Cultures on Antioxidant Properties of Fermented Milk [J]. FOOD SCIENCE, 2021, 42(18): 127-134.
[12]	BAI Lin, Ruxianguli·MAIMAITIYIMING, WANG Xuguang, XU Bingjie, Abuduwufuer·RUOZI, Aihemaitijiang·AIHAITI. Effects of Fermentation with Five Different Lactic Acid Bacteria on Physicochemical Properties and SensoryEvaluation of Kuqa Small White Apricot Juice [J]. FOOD SCIENCE, 2021, 42(16): 83-88.
[13]	LIU Peitong, XU Dandan, XU Yinhu, DUAN Changqing, YAN Guoliang. Fermentation Characteristics of Four Indigenous Non-Saccharomyces Wine Yeasts [J]. FOOD SCIENCE, 2021, 42(14): 86-93.
[14]	LIU Xin, CHEN Meichun, LIU Yun, ZHENG Xuefang, CHEN Zheng, WANG Jieping, LIU Bo. Heterogeneity of Ecological Niche for Fatty Acid Lipidomics in Fermentation Broth during Fermentation Process of Lactic Acid Bacteria [J]. FOOD SCIENCE, 2021, 42(14): 110-120.
[15]	LIU Meng, CHEN Song, ZHANG Shunliang, ZHAO Bing, PAN Xiaoqian, ZHOU Huimin, QIAO Xiaoling, ZANG Mingwu, LI Su, ZHU Ning, WU Qianrong. Effect of Light Fermentation on the Flavor of Beef Jerky [J]. FOOD SCIENCE, 2021, 42(14): 232-239.

Study on Optimization of the Medium of Submerged Fermentation of Grifola Frondosa

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments