灵芝菌株深层发酵及发酵饮料的配方优化  

Submerged Fermentation of Ganoderma lucidum Strain and Optimization of Beverage Formulation

作　　者：姜春玲 杨义辉 郑世仲[2,3] 魏奇 张维瑞 刘盛荣[2,3] JIANG Chunling;YANG Yihui;ZHENG Shizhong;WEI Qi;ZHANG Weirui;LIU Shengrong(College of Food Science and Engineering,Fujian Agriculture and Forestry University,Fuzhou 350002,China;College of Life Science,Ningde Normal University,Ningde 352100,China;Higher Education Center for Local Biological Resources in Ningde,Ningde 352100,China)

机构地区：[1]福建农林大学食品科学与工程学院,福建福州350002 [2]宁德师范学院生物科学与工程学院,福建宁德352100 [3]闽东特色生物资源福建省高校工程研究中心,福建宁德352100

出　　处：《现代食品》2024年第13期101-106,122,共7页Modern Food

基　　金：宁德师范学院乡村振兴科技支撑专项(2022ZX308)。

摘　　要：灵芝(Ganoderma lucidum)是一种营养和药用价值极高的真菌。为提高灵芝深层发酵效益和促进发酵液的开发利用,本研究采用可食用原料配制培养基,以菌丝生物量为评价指标,采用正交试验优化培养基组成。同时将灵芝发酵液用于饮料制备,并使用模糊数学综合评价法优化发酵饮料的配方。结果表明,蔗糖添加量为30 g·L^(-1)和玉米粉添加量为15 g·L^(-1)条件下配制的培养基效果最佳,菌丝生物量可达6.86 g·L^(-1),所得发酵液中胞外多糖含量为430.21μg·mL^(-1)、多酚含量为26.07μg·mL^(-1)、黄酮含量为8.16μg·mL^(-1)。发酵液体积分数为60%、柠檬酸添加量为0.5%、黄原胶添加量为0.30%、蔗糖添加量为6%和柠檬黄添加量为0.05%的工艺条件下制备的发酵饮料的感官评分最高。Ganoderma lucidum is a precious fungus with high nutritional and medical value.To improve the economy of submerged fermentation of Ganoderma lucidum and the convenient application of culture broth,the medium was formulated with edible raw materials,and the mycelial biomass was used as the evaluation index.The fermented liquid of Ganoderma lucidum was used for beverage preparation,and the formula of fermented beverage was optimized by fuzzy comprehensive evaluation method.The results showed that the optimum medium was 30 g·L^(-1)sucrose and 15 g·L^(-1)corn flour,and the mycelial biomass was 6.86 g·L^(-1).The concentration of exopolysaccharides,polyphenols and flavonoids in the fermentation broth was 430.21μg·mL^(-1),26.07μg·mL^(-1)and 8.16μg·mL^(-1),respectively.The highest sensory score of beverage was obtained when the volume of fermentation broth was 60%,with mass scores of citric acid 0.5%,xanthan gum 0.30%,sucrose 6%,and tartrazine 0.05%in the beverage.

关 键 词：灵芝 深层发酵 感官评价 模糊数学 发酵饮料 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]