云耳百云6号菌丝液体深层培养物发酵酒的研制  

Development of Liquid Deep Culture Fermented Wine from Mycelium of Auricularia auricula Baiyun No.6

作　　者：李发盛[1] 黄劭兰 黄雪星[1] 欧娜[1] 周兴[3] 何达崇[1] LI Fasheng;HUANG Shaolan;HUANG Xuexing;OU Na;ZHOU Xing;HE Dachong(Biology Institute,Guangxi Academy of Sciences,Nanning 530003;Nanning Wenhua School,Nanning 530007;Guangxi Academy of Sciences,Nanning 530003)

机构地区：[1]广西科学院生物研究所,南宁530003 [2]南宁市文华学校,南宁530007 [3]广西科学院,南宁530003

出　　处：《食品工业》2022年第1期233-237,共5页The Food Industry

基　　金：国家现代农业食用菌产业技术体系广西创新团队建设专项(任务书编号:nycytxgxcxtd-07-03)。

摘　　要：以优化的液体培养基进行百云6号菌丝深层发酵,获得浆糊状、均匀一致、不分层、布满菌丝片段的培养物,经加糖胶磨,添加酒精酵母发酵过滤后,获得酒精度为10.3%vol的发酵原酒,其总糖、总酸、总酯质量浓度分别为146,620和69 mg/100 mL。原酒含有丰富的营养和生物活性物质,其中碳水化合物、蛋白质、总氨基酸、多糖、果胶质量浓度分别为890,490,305,123.2和18.2 mg/100 mL;酒体黄褐色、澄清透明,有光泽,无沉淀物和悬浮物,具有菌丝特有淡淡清香及典型陈黄酒酒香,无不良杂味,但口味稍寡淡。配入5%纯正蜂蜜后,酒体更加丰满协调,适口性更好。The mycelium of Auricularia auricula Baiyun No.6 was fermented in deep tanks with optimized liquid medium,and a paste-like,uniform,non-stratified culture full of mycelial fragments was obtained,which was then fermented and filtered by adding sugar glue mill and alcoholic yeast to obtain the base liquor with an alcoholic content of 10.3%vol.The total sugar,total acid and total ester contents were 146,620 and 69 mg/100 mL,respectively.The base liquor was rich in nutrients and bioactive substances,including carbohydrates,proteins,total amino acids,polysaccharides and pectins with contents of 890,490,305,123.2 and 18.2 mg/100 mL,respectively;The wine was yellow-brown,clear and transparent,lustrous,without precipitates and suspended matters,with a light fragrance and typical aroma of aged yellow wine with mycelium,with no bad odor but a slightly bland taste.But with 5% pure honey added,the wine was fuller and more palatable.

关 键 词：优化的液体培养基 云耳百云6号 菌丝 液体深层培养物 发酵酒 

分 类 号：TS262[轻工技术与工程—发酵工程]