灵芝菌发酵豆奶的研究  

Development of fermentation soybean milk with ganoderma lucidum

作　　者：李娜[1] 高永强[1] 刘金映[1] 

机构地区：[1]会稽山绍兴酒股份有限公司,浙江绍兴312030

出　　处：《江苏调味副食品》2009年第5期35-38,共4页Jiangsu Condiment and Subsidiary Food

摘　　要：为了提高制备发酵型灵芝菌豆奶的营养保健作用,以豆浆为原料进行灵芝菌发酵。研究了不同豆浆浓度、葡萄糖和蔗糖对灵芝菌发酵的影响,同时,选取对灵芝菌发酵豆奶影响最大的两个因素进行中心组合旋转设计。结果表明:在促进灵芝菌的生长方面添加葡萄糖要优于蔗糖。利用响应面分析对豆浆浓度和葡萄糖的添加量进行优化结果表明:最佳豆浆浓度为100%,葡萄糖添加量为1.657%,灵芝菌发酵的生物量可达最理想值。Ganoderma lucidum can be added into the fermentation of soybean milk to improve its health - care function. The effects of soybean milk concentration, glucose and sucrose on ganoderma lueidum were analyzed and two main influencing factors were chosen for the central combination rotation design. The final results confirm that glucose is superior to sucrose in enhancing the development of ganoderma lueidum. The optimization of soybean milk concentration and glucose addition with response surface analysis points out the following result： under the condition of 100% soybean milk concentration and 1. 657% glucose addition, the biomass of ganoderma lucidum can reach the top.

关 键 词：灵芝菌 菌丝体 发酵 豆奶 响应面 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]