摘要
以双向固体发酵技术理论为基础,以大豆为发酵基质,利用蛹虫草无性型蛹拟青霉对大豆进行了固态发酵,以接种量、发酵温度和发酵时间为因素,采用模糊数学函数隶属度和权重方法,以发酵菌质多糖和氨基酸含量及综合分值为考核指标,采用单因素试验和正交试验的方法对蛹拟青霉固态发酵大豆的工艺条件进行了优化。试验结果表明:在装瓶量100 g/250 mL情况下,10%的接种量,发酵温度22℃,发酵时间12 d,发酵菌质中多糖和氨基酸含量达到223.62mg/g和130.13mg/g,正交试验中3个因素对发酵菌质综合评分的影响依次为发酵时间>接种量>发酵温度。
Based on the theory of bi-directional solid fermentation technology, with soybean as fermentation substrate, using the Paecilomyces militaris has carried on the solid-state fermentation of soybean, inoculation dose, fermentation temperature, fermentation time as factors, using fuzzy membership degree and weight function method, in order to ferment fungus polysaccharide and amino acid content and comprehensive score for evaluation index, adopt the method of single factor test and orthogonal test, solid-state fermentation conditions of soybean by Paecilomyces militaris are optimized. The experimental results showed that the content of the polysaccharide and amino acid in fermentation product reached 223.62 mg/g and 130.13 mg/g respectively, when loading weight was 100 g/250 mL, 10% inoculation quantity, 22 ℃ fermentation temperature, fermentation time 12 d. The influence of three factors in the comprehensive score in the orthogonal test was as follows: time>inoculum>temperature.
引文
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