蛹拟青霉固态发酵大豆条件研究
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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.
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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[2]郑壮丽,黄春花,梅彩英,等.蛹虫草国内外研究的新进展[J].环境昆虫学报,2011,33(2):225-233
[3]樊慧婷,林洪生.蛹虫草化学成分及药理作用研究进展[J].中国中药杂志,2013,38(15):2549-2552
[4]万琴,刘向阳,王松涛,等.蛹虫草液体发酵及其应用的研究进展[J].食品与发酵科技,2017,53(1):88-91,114
[5]Wong J H,Wang H,Ng T B.A haemagglutinin from the medicinal fungus Cordyceps militaris[J].Bioscience Reports,2009,29(5):321-327
[6]Park B T,Na K H,Jung E C,et al.Antifungal and anticancer activities of a protein from the mushroom Cordyceps militaris[J].Korean Journal of Physiology&Pharmacology Official Journal of the Korean P h y s i o l o g i c a l S o c i e t y&t h e K o r e a n S o c i e t y o f Pharmacology,2009,13(1):49-54
[7]钟艳梅,胡敏伦.蛹虫草固体培养残基中SOD的提取研究[J].食品研究与开发,2010,31(1):142-146
[8]黄婷婷,阳丹,谭麒冉,等.蛹草拟青霉的研究进展[J].云南中医中药杂志,2014,35(8):73-76
[9]张杉杉,涂传海,肖愈,等.蛹虫草固态发酵豆渣的功能性成分与抗氧化活性[J].食品工业科技,2017,38(24):69-74
[10]朱振元,贾长英,孙会轻.蛹虫草发酵大米的成分分析及体外抗氧化活性研究[J].食品工业科技,2016,37(20):235-248
[11]彭志妮,郭丽琼,张新超,等.蛹虫草固体发酵大豆基质的成分及抗氧化活性变化研究[J].菌物学报,2011,30(2):338-342
[12]贺晓玉,罗杰,李英伦.响应面法优化蛹虫草菌固体发酵五味子药渣发酵条件[J].食品工业科技,2014,35(15):166-170
[13]朴美子,王晓东.蛹虫草黄豆对小鼠的抗氧化及免疫作用[J].中国食品学报,2014,14(5):32-37,19
[14]庄毅.药用真菌新型(双向型)固体发酵工程[J].中国食用菌,2002,21(4):3-6
[15]胡景霞,边银丙,陈乃维,等.以固态发酵制备蛹虫草燕麦粉的研究[J].食品与发酵科技,2011,47(3):55-59
[16]王永显,刘岩,姜鹏,等.利用响应面法优化北冬虫夏草发酵米固态发酵条件[J].食品科学,2013,34(19):265-269
[17]刁朝强,文庭池,廖勇,等.蛹虫草固体培养产子实体条件的优化及其虫草素含量测定[J].山地农业生物学报,2017,36(6):86-89
[18]任大明,李东琦,劳云云.蛹虫草固体发酵培养基多糖的分离纯化及组成分析[J].食品工业科技,2010,31(10):121-123
[19]金良,黎其万,董宝生,等.茚三酮比色法测定茶叶中游离氨基酸总量[J].中国食品添加剂,2008,(2):162-165
[20]龙海涛,李丽梅,谢泽虹,等.综合隶属函数法评价花生品种抗旱性与Ah NCED1基因表达的关系[J].植物学报,2015,50(6):706-712