灵芝益生菌共发酵大米制品的研制  

The Development of the Rice Product Co-fermented by Ganodermalucidum and Probiotics

作　　者：张昭[1] 钟荣华[1] 李夏伊 何欣蓓 夏永军[1] 孙勇[2] 艾连中[1] 杨昳津 王光强[1] 

机构地区：[1]上海理工大学医疗器械与食品学院,上海200093 [2]扬州三和四美酱菜有限公司,江苏扬州225000

出　　处：《食品与发酵科技》2016年第6期66-68,106,共4页Food and Fermentation Science & Technology

摘　　要：灵芝含丰富的营养成分,对人体内部系统具有很重要的双向调节作用,而益生菌是一类对宿主有益的活性微生物,大量的研究已经表明益生菌在促进人体健康中起着重要的作用。本实验成功实现灵芝和益生菌对大米的混合发酵,并且对不同发酵阶段中的总糖、酸度等理化指标进行测定,从而开发出富含两类菌营养成分的发酵制品。Ganodermalucidumis rich in nutrients which play an important role in regulation of human health. And probiotics are ＂live microorganisms that confer a health benefit on the host＂, a considerable amount of research work has demonstrated that probiotics can promote the body’s health. In this study, we succeed in co-fermenting rice using Ganodermalucidum and probiotics, and assay the physical and chemical indexes, such as total sugar and degree of acidityduring the different fermentation stages. Finally, we developed rice fermented products including the nutrient content of Ganodermalucidum and probiotics.

关 键 词：灵芝 益生菌 大米 混合发酵 

分 类 号：TQ920.4[轻工技术与工程—发酵工程]