北虫草发酵过程中营养成分及代谢物变化研究  

Study on changes of nutriments and metabolites during fermentation of Cordyceps militaris

作　　者：解春艳[1] 凌威[1] 顾颖娟[2] 顾振新[2] 

机构地区：[1]廊坊师范学院生命科学学院,河北廊坊065000 [2]南京农业大学农业部农畜产品加工与质量控制重点开放实验室,江苏南京210095

出　　处：《食品工业科技》2012年第16期179-182,共4页Science and Technology of Food Industry

基　　金：廊坊市科学技术研究与发展计划项目(2011012001);廊坊师范学院博士基金项目(LSZB201003)

摘　　要：研究了北虫草摇瓶发酵过程中培养基营养成分及其代谢物质变化情况,测定了培养基的pH、总糖、还原糖和可溶性蛋白及游离氨基酸等成分含量,探明了北虫草菌体生长、多糖及虫草素生成规律。结果显示:随发酵时间的延长,发酵液的pH、可溶性固形物、总糖和还原糖含量均总体呈下降趋势;游离氨基酸含量呈先变化迟缓而后上升趋势;北虫草菌丝体及虫草素产量随时间延长先增加后下降;粗多糖含量总体略呈下降趋势。The change of the main nutriments of the medium and the metabolites during shake flash fermentation of Cordyceps militaris was investigated. The pH,total sugar,deoxidized sugar,free amino nitrogen and soluble protein was detected,and the growth of Cordyceps militaris and the production of crude polysaccharide and cordycepin were also determined. Results indicated that soluble solid components,total sugar and deoxidized sugar was reduced with prolong of the fermentation,and mycelium and cordycepin was increased firstly and then reduced. The content of free amino nitrogen was firstly changed slowly and then increased. The crude polysaccharide was reduced a few.

关 键 词：北虫草 菌丝体 粗多糖 虫草素 液态深层发酵 

分 类 号：TS201.2[轻工技术与工程—食品科学]