大豆富硒灵芝菌固体发酵产氨基酸工艺的优化研究  

Optimization of the Solid Fermentation Soybean Enrich Selenium Ganoderma Producing Amino Acid

作　　者：杜亚楠[1] 涂晓嵘[1] 胡志斌[1] 李庆蒙[1] 魏赛金[1,2] 

机构地区：[1]江西农业大学生物科学与工程学院/南昌市发酵应用重点实验室,江西南昌330045 [2]江西农业大学作物生理生态与遗传育种教育部重点实验室,江西南昌330045

出　　处：《江西农业大学学报》2012年第5期1043-1048,共6页Acta Agriculturae Universitatis Jiangxiensis

基　　金：江西省教育厅项目(GJJ08193)

摘　　要：为探索在大豆固体培养基中接种富硒灵芝液体种子进行发酵产游离氨基酸的固体发酵工艺条件。在单因素试验分别探索到较佳接种量、培养温度和发酵培养时间的基础上,采用响应面法中心组合设计试验。富硒灵芝对大豆固态发酵培养较优组合条件:即大豆固体培养基中接种灵芝富硒液体种子液,接种量10.53%、发酵温度29.34℃,发酵时间6.68 d后,发酵大豆中的游离氨基酸可达280.56 mg/100 g,与优化前的游离氨基酸含量169.55 mg/100 g,相比提高了64.64%;有机硒的含量可达0.036%,与优化前相比提高了1.1倍。初步探索到灵芝对大豆固体发酵产游离氨基酸工艺条件,为开发大豆既富含游离氨基酸,又含微量有机硒的高营养价值食品提供了新思路。To explore the conditions for the solid fermentation to produce free amino acids by inoculating Seenriched Ganoderma liquid seed in soybean solid medium. On the basis of exploring better inoculation amount, incubation temperature and fermentation period, the response surface method of central composite design test was used. Ideal combination conditions for Seenriched Ganoderma ori Soybean solid fermentation culture： inoculating Se-enriched Ganoderma liquid seed in soybean solid medium, inoculation amount 10.53%, fermentation temperature 29.34 ℃, fermentation period 6.68 d, free amino acids in fermented soybean Up to 280.56 mg/100g, improved by 64.64% compared with those before optimization, organic selenium content up to 0.036% , 1.1 times more than before optimization. Process conditions for producing free amino acid from Ganoderma in soybean solid fermentation has initially explored, that provides new ideas of developing soybean enrich free amino acid and trace organic selenium.

关 键 词：富硒灵芝 氨基酸 响应面法 

分 类 号：S567.31[农业科学—中草药栽培]