虫草枸杞复合发酵工艺研究  

Research on complex fermentation technique of Cordyceps militaris and Lycium barbarum

作　　者：杨小萍[1] 岳思君[1] 徐春燕[1] 苏建宇[1] 

机构地区：[1]宁夏大学生命科学学院,西部特色生物资源保护与利用教育部重点实验室,宁夏银川750021

出　　处：《食品与发酵工业》2014年第10期119-122,共4页Food and Fermentation Industries

摘　　要：在蛹虫草液体培养过程中加入枸杞汁,进行虫草枸杞复合发酵,对发酵过程中虫草菌生长曲线及发酵产物有效成分含量进行了测定。确定了虫草枸杞复合发酵最佳工艺条件为:蛹虫草发酵72 h时向培养基中添加5 g/L的枸杞匀浆液,发酵周期144 h。在此工艺条件下,复合发酵产物产量较虫草菌丝体升高了112.12%,达11.73 g/L。其中虫草素含量11.23 mg/g,虫草酸含量178.21 mg/g,多糖含量30.73 mg/g,较虫草菌丝体分别提高了29.98%,64.46%和97.20%。复合发酵产物抗氧化能力较虫草菌丝体升高了44.62%。To get the complex fermentation technique of Cordyceps militaris and Lycium barbarum, the growth curve of Cordyceps militaris and the active ingredients contents of complex fermentation product were detected. The optimum fermentation conditions of complex fermentation were obtained as follows ： 5 g/L of the Lycium barbarum ho- mogenates was introduced into the medium when the fermentation time of Cordyceps militaris was 72 h, and the fer- mentation period was 144 h. Under optimum conditions, the yield of complex fermentation product reached 11.73 g/ L, which was 112.12% higher than that of Cordyceps militari mycelia. The contents of eordycepin, cordyceps acid, and polysaccharides of the complex fermentation product were respectively 11.23 mg/g, 178.21 mg/g, and 30.73 mg/g, which were increased by 29.98% , 64.46% and 97.20% compared with those of Cordyceps militari mycelia. The antioxidant capacity of complex fermentation product was increased by 44.62% than that of Cordyceps militari my- celia based on the determination of the hydroxyl radical scavenging activity.

关 键 词：蛹虫草 枸杞 虫草素 虫草酸 多糖 

分 类 号：TQ920.6[轻工技术与工程—发酵工程]