利用猴头菌发酵大果山楂汁的条件优化研究  

Optimization of Crataegus pinnatifida juice fermentation conditions by Hericium erinaceus

作　　者：张巧[1,2,3] 陈春喜 吴天保 ZHANG Qiao;CHEN Chunxi;WU Tianbao(College of Food and Biological Engineer, Hezhou University, Hezhou 542899, China;Institute of Food Science and Engineering Research , Hezhou University, Hezhou 542899, China;Guangxi Talent Highland for Preservation and Deep Processing Research of Fruits and Vegetables, Hezhou 542899, China)

机构地区：[1]贺州学院食品与生物工程学院,广西贺州542899 [2]贺州学院食品科学与工程技术研究院,广西贺州542899 [3]广西果蔬保鲜和深加工研究人才小高地,广西贺州542899

出　　处：《中国酿造》2018年第12期165-168,共4页China Brewing

基　　金：广西高校大学生创新创业计划项目(201711838007);贺州学院校级科研项目(2017ZZZK10);2018年贺州市科学研究与技术开发计划项目(贺科攻201808030)

摘　　要：利用猴头菌对大果山楂汁进行发酵,以发酵液中形成的多糖含量及菌丝湿质量为考察指标,通过单因素和正交试验对猴头菌的发酵条件进行优化。结果表明,最佳发酵条件:大果山楂汁中白砂糖添加量为10 g/L,发酵温度为26℃,转速为160 r/min,接种量为8%。在此优化条件下发酵10 d,发酵液中的多糖含量达到5.91 mg/m L,菌丝湿质量达到255.86 mg/m L。The fermentation conditions of Hericium erinaceus in Crataegus pinnatifida juice were optimized by single factor and orthogonal experiments using polysaccharide content and mycelium wet weight as evaluation indexes.The results indicated that the optimal fermentation conditions were obtained as follows:sugar addition10g/L,fermentation temperature26℃,rotation speed160r/min,inoculum8%.Under the optimal conditions for10d fermentation,the polysaccharide content and mycelium wet weight were up to5.91mg/ml and255.86mg/ml,respectively.

关 键 词：大果山楂 猴头菌 多糖 发酵条件 

分 类 号：S567.3[农业科学—中草药栽培]