雁北嗜蓝孢孔菌固态发酵研究
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摘要
通过对雁北嗜蓝孢孔菌(Fomitiporia yanbeiensis S.Guo&L.Zhou)在10种杂粮谷物基质(藜麦、荞麦、小米、小麦、玉米、燕麦、黄豆、薏米、大豆、大米)中的固态发酵过程进行研究。结果表明,雁北嗜蓝孢孔菌在10种基质中均能完成发酵,即10种固态发酵产物均可作为"雁北蕈穀食品"原料。发酵过程中雁北嗜蓝孢孔菌总体生长趋势基本相同,但同一种基质中不同阶段的生长速度差异显著,在实际生产中可根据不同发酵阶段的特点选择特定的发酵条件、装料量和发酵时间,以达到降低生产成本、缩短生产时间的目的,获得最优质的固态发酵产物。
The solid-state fermentation of Fomitiporia yanbeiensis S.Guo&L.Zhou on 10 kinds of grains(wheat, corn, soybean,quinoa, buckwheat, coix, oat, broad bean, rice, millet) was studied. The results showed that F. yanbeiensis grew well on all the selected grains, in other words, these ten fermentation products could be used as Yanbei mushroom-grain materials. During fermentation, the general mycelia growth trend of F. yanbeiensis was basically the same, but the growth rate of different stages on the same grain was significantly different. In actual production, according to the characteristics of the different stages of fermentation, the specific fermentation conditions, capacity and fermentation time should be selected to reduce production cost and shorten the production time, in order to obtain the best quality solid state fermentation products.
The solid-state fermentation of Fomitiporia yanbeiensis S.Guo&L.Zhou on 10 kinds of grains(wheat, corn, soybean,quinoa, buckwheat, coix, oat, broad bean, rice, millet) was studied. The results showed that F. yanbeiensis grew well on all the selected grains, in other words, these ten fermentation products could be used as Yanbei mushroom-grain materials. During fermentation, the general mycelia growth trend of F. yanbeiensis was basically the same, but the growth rate of different stages on the same grain was significantly different. In actual production, according to the characteristics of the different stages of fermentation, the specific fermentation conditions, capacity and fermentation time should be selected to reduce production cost and shorten the production time, in order to obtain the best quality solid state fermentation products.
引文
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[18]温鲁.几种食用菌与不同谷物培养基的亲和性[J].食品科学,2006,27(10):132-134.
[2]郭尚,周林,徐莉娜,等.一个嗜蓝孢孔菌属新菌株的分离、鉴定与菌种培养基质研究[J].安徽农学通报,2017,2514(14):35-37,174.
[3]郭尚,庞荣,郭丽宏,等.嗜蓝孢孔菌属一新种的营养成分及其急性毒性分析[J].中国食用菌,2016,35(4):54-57.
[4]王勇,何剑锋,王梦倩,等.真菌固态发酵对玉米抗氧化性影响[J].食品科技,2012,37(9):147-150.
[5]Han JR.Solid-state fermentation of cornmeal with the basidiomycete Hericium erinaceum for degrading starch and upgrading nutritional value[J].International Journal of Food Microbiology,2003,80(1):61-66.
[6]路锶,田北,赵丹,等.真菌固态发酵对荞麦营养功能成分的影响[J].食品科技,2012,37(8):148-151.
[7]Han JR,An CH,Yuan JM.Solid-state fermentation of cornmeal with the basidiomycete Ganoderma lucidum for degrading starch and upgrading nutritional value[J].Journal of Applied Microbiology,2005,99(4):910-915.
[8]郭尚,李艳婷,周林,等.嗜蓝孢孔菌新种Fomitiporia yanbeiensis S.Guo&L.Zhou菌丝培养条件研究[J].安徽农学通报,2017,23(15):25-26,50.
[9]杜荣骞.生物统计学[M].北京:高等教育出版社,2014.
[10]黄凯信,陈树喜,陈秀丽,等.我国功能性食品发展状况分析[J].农产品加工,2015(13):53-55,59.
[11]刘振江,王红育.食用菌功能食品的研究与开发[J].食品科技,2007,1(10):29-31.
[12]胡秀清,曾希柏,王安,等.我国食用菌产业的发展现状及建议[J].中国农业资源与区划,2001,22(16):31-35.
[13]刘晓钢,周林,徐莉娜,等.嗜蓝孢孔菌新种液体发酵培养条件研究[J].山西农业大学学报:自然科学版,2018,38(5):71-76.
[14]温鲁.用谷物培养食用菌来生产功能食品[J].食品科学,2005,26(9):556-560.
[15]Zhai FH,Wang Q,Han JR.Nutritional components and antioxidant properties of seven kinds of cereals fermented by the basidiomycete Agaricus blazei[J].Journal of Cereal Science,2015(65):202-208.
[16]Kang M,Zhai FH,Li XX,et al.Total phenolic contents and antioxidant properties of buckwheat fermented by three strains of Agaricus[J].Journal of Cereal Science,2017(73):138-142.
[17]Xu LN,Guo S,Zhang SW.Effects of solid-state fermentation with three higher fungi on the total phenol contents and antioxidant properties of diverse cereal grains[J].Fems Microbiology Letterd,365(16):132-140.
[18]温鲁.几种食用菌与不同谷物培养基的亲和性[J].食品科学,2006,27(10):132-134.