灵芝菌丝体大豆固态发酵条件优化  

Optimization for the solid-state fermentation conditions of Ganoderma lucidium Mycelium

作　　者：魏赛金[1] 付学琴[2] 熊艳森[3] 涂晓嵘[1] 李昆太[1] 

机构地区：[1]江西农业大学生物科学与工程学院,江西南昌330045 [2]江西师范大学生命科学学院,江西南昌330022 [3]九江市浔阳区疾病预防控制中心,江西九江332000

出　　处：《广东农业科学》2009年第10期122-124,共3页Guangdong Agricultural Sciences

基　　金：江西省教育厅项目(GJJ08193)

摘　　要：采用大豆、紫云豆、扁豆、白豌豆、青豆、黑豆、青豌豆、绿豆、花云豆、红云豆、白云豆等11种豆类作为灵芝发酵的天然固态培养基,通过接种灵芝进行发酵,对这些天然豆类培养基进行了筛选,并且对培养基厚度、接种量、培养时间以及培养温度等发酵条件进行了优化。结果表明:在所有豆类中,以大豆作为培养基进行灵芝固态发酵时,所获得的游离氨基酸的含量最高,达1 695.5μg/g;灵芝菌丝体降解大豆产游离氨基酸最佳发酵条件为:培养基装量50 g/250mL、接种量10%、培养温度30℃、发酵时间6 d。The optimum bean for Ganoderrna lucidium solid-state fermentation was investigated in this paper, with the 11 various beans （soybean, purple kidney bean, haricot, white pea, lima bean, black bean, green pea, mung bean, variegated kidney bean, red kidney bean and white kidney bean） as the nature medium. The Ganoderm Lucidum solid-state fermentation conditions including the thickness of medium, inoculum, cultivation time and fermentation temperature were further examined, respectively. As a result, when Ganoderma Lucidium mycelium was cultured with soybean as the solid medium, the maximal concentration （1 695.5 ug/g） of free amino acids was obtained, and the optimal conditions for Ganoderma Lucidium degrading soybean were following：50 g per250 mL fermentation medium, 10% inoculum, cultivation temperature 30℃, 6 days of fermentation time.

关 键 词：灵芝菌丝体 豆类 固态发酵 优化 

分 类 号：TS201.3[轻工技术与工程—食品科学]