枯草芽孢杆菌对黑木耳发酵液糖类成分降解规律的影响  

Study on Degradation of Sugars in Black Fungus Fermentation Broth Affected by Bacillus subtilis

作　　者：王斌[1] 张腾霄[1] 张春华[1] 陈洪玉[1] 苏适[1] 于德涵[1] 黎莉[1] 

机构地区：[1]绥化学院食品与制药工程学院,黑龙江绥化152061

出　　处：《山东农业科学》2017年第4期68-71,共4页Shandong Agricultural Sciences

基　　金：黑龙江省大学生创新创业训练计划项目(201510236015);绥化市科技局科技计划项目(SHKJ2015-006);绥化学院科学技术研究项目(K1501003);绥化学院"天然药物与食药用菌质量评价及功能保健品开发研究团队"阶段性研究成果

摘　　要：为开发以黑木耳为原料的益生菌保健品提供理论支持,以黑木耳子实体为主要原料配制培养液,接入纯培养后的枯草芽孢杆菌,在36、46℃条件下分别进行发酵培养,测定0~60 h内发酵液中总糖、还原糖浓度,计算发酵液中多糖浓度及枯草芽孢杆菌菌落数。结果表明,总糖和多糖含量的变化均呈先下降上升再下降后趋于平稳的趋势,还原糖含量的变化36℃条件下呈先下降后上升的趋势,46℃条件下呈先下降后上升再下降的趋势;大部分发酵过程中,46℃发酵条件下发酵液的总糖、多糖、还原糖含量高于36℃发酵条件;两种发酵条件下菌落数的变化趋势是先上升后下降再上升后略下降。从糖类降解程度和活性菌体数量确定枯草芽孢杆菌发酵黑木耳子实体的最佳工艺为发酵温度46℃,发酵时间24 h。The effects of Bacillus subtilis on degradation rule of sugars in black fungus fermentation broth was studied in order to provide theoretical supports for the development of probiotic health care products with black fungus as raw material.The pure cultured Bacillus subtilis was inoculated into the culture liquid with black agaric fruiting body as main raw material and cultured at 36℃ and 46℃ respectively by fermentation.The total sugar and reducing sugar concentration were determined in the fermentation liquid in 0 - 60 hours,and the polysaccharide concentration and Bacillus subtilis colony number were calculated.The results showed that the contents of total sugars and polysaccharide decreased firstly,then increased,and then decreased to tend to stablization.The content of reducing sugars decreased firstly and then increased at 36℃,but decreased firstly,then increased and then decreased at 46℃.In most of the fermentation process,the total sugar,polysaccharide and reducing sugar contents at 46℃ were higher than those at 36℃.The change trend of colony number in the two kinds of fermentation conditions both increased firstly followed by decrease,and then increased followed by slight decrease.Comprehensively considering the sugar degradation and colony number,the optimum fermentation technology for black agaric fruiting body with Bacillus subtilis was fermented for 24 hours at 46℃.

关 键 词：枯草芽孢杆菌 黑木耳 总糖 多糖 还原糖 降解规律 

分 类 号：S646.609.9[农业科学—蔬菜学]