灵芝提取液的发酵优化及保湿性能评价  

Optimization of Fermentation Conditions and Moisturizing Properties of Lingzhi Mushroom Extract

作　　者：华洋林 张苗[2] 李俊[2] 王群[2] 陈彤[2] 唐健 曹庸[2] 

机构地区：[1]无限极(中国)有限公司,广东广州510623 [2]华南农业大学食品学院,广东广州510642

出　　处：《生物质化学工程》2016年第5期22-28,共7页Biomass Chemical Engineering

摘　　要：以灵芝提取液为原料,在纳豆芽孢杆菌、酿酒酵母菌和开菲尔菌这3种菌株中筛选出适宜的发酵菌株,结果发现选择纳豆芽孢杆菌作为菌种较为合适。以保湿率为评价指标,通过单因素及正交试验对灵芝提取液发酵工艺条件进行了优化。实验结果表明:碳源果糖6%、氮源氯化铵8.5%、接种量12%、发酵温度31℃、发酵周期32 h为发酵的最佳工艺条件,在此条件下得到的灵芝提取发酵液8 h保湿率为11.51%,保湿能力强于阳性对照组SK-II和10%甘油,且优于灵芝提取液和空白培养基。With Lingzhi mushroom extract as raw material, Bacillus natto, Saccharomyces cerevisiae and Kefir bacteria were screened for proper fermentation strain. Bacillus natto was used as fermentation strain to develop Lingzhi mushroom broth. According to the moisturizing rate, the fermentation process conditions were optimized based on the single factor test and orthogonal experiments. The optimal fermentation conditions could be concluded as follows：fructose 6 %, ammonium chloride 8.5%,inoculum amount 12 %, fermentation temperature 31 ℃ and fermentation period 32 h. Under these conditions, the moisturizing rate of Lingzhi mushroom for 8 h was 11.51%.This was better than the positive control group SK-II, 10 % glycerol, Lingzhi extract and bland media.

关 键 词：灵芝 发酵 工艺优化 保湿率 

分 类 号：TQ920.6[轻工技术与工程—发酵工程]